When my friend tasted this recipe, her words were ‘holy moly’

Written by Imad
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Indulge in the delightful flavors of the South with these scrumptious Carolina Pecan Bars. Bursting with the rich taste of toasted pecans and the comforting essence of maple and vanilla, these bars are the epitome of Southern hospitality in a dessert. The combination of a soft and moist cake base, adorned with a creamy, velvety frosting, makes each bite an irresistible treat that will have you coming back for more.

The journey to creating these mouthwatering bars begins by toasting chopped pecans in butter until they release their nutty aroma and develop a deliciously crunchy texture. This indulgent touch elevates the taste and texture of the bars, setting them apart from ordinary treats. With a simple yet divine frosting made from cream cheese, powdered sugar, and a hint of maple and vanilla extracts, the bars achieve the perfect balance of sweetness and creaminess. Whether you’re sharing these Carolina Pecan Bars with loved ones at gatherings or savoring them during quiet moments of indulgence, they are sure to leave a lasting impression on your taste buds and your heart.

Carolina Pecan Bars with Frosting


1½ cups chopped pecans

1 cup whole milk

1 cup unsalted butter

1 tablespoon butter

2 cups granulated sugar

4 eggs, at room temperature

2 teaspoons vanilla extract

1 teaspoon maple extract

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

For the frosting:

6 cups powered sugar

12 oz cream cheese, softened at room temperature

1/2 cup unsalted butter

1 teaspoon each of maple and vanilla extract

2 tablespoons milk


1. Preheat oven to 350°F and grease a 9×13 baking dish.

2. Toast chopped pecans with 1 tablespoon butter in a skillet over medium heat for 3-4 minutes. Remove from heat.

3. Beat 1 cup butter with sugar until fluffy. Add eggs one at a time, then mix in vanilla and maple extracts.

4. In a separate bowl, combine flour, baking powder, and salt.

5. Gradually add dry mixture to wet mixture, alternating with 1 cup of milk. Fold in toasted pecans.

6. Transfer batter to the baking dish and bake for 30 minutes until a toothpick comes out clean.

7. Prepare frosting by beating powdered sugar, cream cheese, butter, vanilla extract, and maple extract until smooth. Add enough milk to make it spreadable.

8. Crumble and mix half of the cooled cake with ¼ of the frosting. Repeat with the other half.

9. Press the cake crumble back into the baking dish and top with remaining frosting.

10. Refrigerate for 4 hours or overnight until fully set.

11. Cut into small squares and serve chilled.

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