Georgia Honey Pecan Bars
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Sweet cornbread bars with honey, brown sugar, and pecans. Egg beaten with honey and sugar, folded into oil and bourbon vanilla. Flour added for thick dough. Chopped pecans folded in, pressed into greased pan. Baked till edges firm but center jiggles. Cooled fully then sliced into squares. Slight swap of vanilla for bourbon vanilla, adds warmth. Cooking cues focus on jiggle and golden edges. Slightly less sugar and longer bake for chewier texture. Easy to swap pecans for walnuts or almonds. Attention to dough thickness and greasing pan prevents sticking.
Prep:
18 min
Cook:
28 min
Total:
46 min
Servings:
12 servings
#Southern
#cornbread
#honey
#pecans
#dessert bars
#baking tips
Starting mid-mix—egg hems in in bowl, beaten smooth with honey and brown sugar. The smell hits immediately, faint caramel from sugar marrying honey’s floral notes. Toss oil next, pour slow, like a ribbon thick and glossy. Vanilla switch-up—bourbon vanilla—adds unexpected warmth, takes this from typical to something more. Flour goes in last, thickening quickly, folding in nuts for texture surprise. Press into pan feels firm but springy when done right. Oven brings the show—a golden crust edges before center jiggles just enough to say moist. Cooled fully before slice makes difference; bars hold firm, rebel against crumbly failure. This isn’t your usual cornbread bars—dense, chewy, sweet, nutty. Some sugar trimmed, baking time stretched slightly for chew perfection. Learn the dough feel, the jiggle test. Pecans optional, walnuts swap in without drama. Too thick? Add splash milk; too sticky? Grease your hands. This method. Learned from burnt attempts and dense bricks.
Ingredients
- 1 large egg
- 2 tablespoons honey
- 3 tablespoons light brown sugar
- 1/3 cup vegetable oil
- 1 teaspoon bourbon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup finely chopped pecans
- Butter or oil for greasing baking dish
About the ingredients
Egg - room temperature helps integrate better, beating well beats lumps, fluffs texture. Honey - prefer raw or local, adds moisture plus floral depth, but can swap for maple syrup for different sweetness notes. Brown sugar adds richer molasses notes, keep light or dark depending sweetness preference but measure carefully; sugar affects chewiness and crust color. Oil - vegetable neutral, but can replace with melted coconut for subtle tropical twist, watch baking time as coconut oil behaves differently heat-wise. Vanilla - bourbon vanilla extract plays well with pecans, introducing warm, deep aromatics; plain vanilla works fine but lack complexity. Flour - all purpose best for that firm, tender bite, whole wheat possible but expect tougher texture. Pecans bring crunch, swapped easily with walnuts or almonds based on availability or preference. Grease pan generously; cornbread sticks badly otherwise. Non-stick spray with flour sprinkle helps too if you’re nervous about sticking.
Method
- Preheat oven to 345 degrees F. Grab a large mixing bowl. Crack egg in and whip it till yolk and white blend, almost fluffy.
- Dump in honey and brown sugar. Stir them until no streaks left. Honey gives stickiness, sugar crunch but less than original recipe for chewiness.
- Slow pour oil and bourbon vanilla. Stir gently, combine liquid into thick syrup.
- Sift flour over mixture, then fold in with spatula. Don’t over mix or gluten will tighten the crumb. Dough should be dense but malleable.
- Now fold in chopped pecans. Nuts crunch, but you can switch with walnuts or almonds if pecans missing.
- Grease a 13 x 9 inch pan with butter or oil. Press dough evenly, pat with back of spatula to get smooth surface.
- Bake for 27 to 30 minutes. Edges turn golden with slight dark crust, center remains just a bit jiggly when shaken. Jiggle means moist inside, almost like fudge.
- Leave in pan on cooling rack for at least 45 minutes. Don’t rush slicing or bars fall apart.
- Cut into squares when cold. Should hold shape easily, texture dense but chewy.
Cooking tips
Oven temp at 345 is a slight drop from 350 to prevent over-browning crust before interior sets; key is watching edges and jiggle. Beat egg thoroughly before adding sweeteners to trap air, helps bars rise slightly. Mixing order controls dough texture; wet ingredients first blend sugars and oils thoroughly, flour last to avoid overworking gluten. Dough should feel like thick cookie dough, firm but pliable. Nuts chopped finely avoid big clunk that disrupts bite. Use spatula to press dough evenly; uneven surface leads to uneven baking. Baking till edges golden, center jiggles is more reliable than strict time; jiggle means moist but set, overbake and bars dry out. Cooling fully in pan—don’t skip—allows structure to firm up; cutting hot leads to crumbling. Use sharp knife warmed slightly for clean edges. If dough too sticky, chill 10 min; if too dry, splash water or milk. Embrace small cracks on top; they add rustic charm. Baking can go 1-2 min longer if you want firmer chew, just don’t blow through jiggle test.
Chef's notes
- 💡 Egg at room temp folds smoother. Beat well; aim fluffy but not foam. It traps air for slight rise. Honey and brown sugar help hold moisture and texture; measure brown sugar light or dark. Dark gives more molasses notes but changes chew and color. Oil slow pour with vanilla. Bourbon vanilla warms flavor, plain vanilla works but less punch. Flour sifting crucial to avoid lumps. Fold, don’t overmix, gluten tightens crumb - dough dense but soft. Nuts chopped fine avoid big crunchy chunks; swap walnuts or almonds anytime without texture loss. Grease pan super well; butter or oil. Cornbread sticks bad otherwise - spray plus flour sprinkle if nervous about sticking.
- 💡 Oven dialed down from usual 350 to 345 to avoid crust burning before centers set. Watch edges for deep golden color; center shiny but jiggly when you shake pan gently. Jiggle means moist inside, not raw. Baking time flexible; 27-30 min recommended, but jiggle test better than clock. Bars firm up cooling in pan - skip this and they'll crumble when cut. Cooling 45 min minimum. Use spatula back to pat dough smooth in pan, even surface means even bake. If dough seems too sticky, chill 10 min, hands greased. Too dry? Splash milk or water in small increments. Small cracks on top normal; rustic, not flaw. Baking 1-2 min extra gives firmer chew but lose jiggle. Know your oven’s quirks here.
- 💡 If pecans scarce, walnuts or almonds step in easily. Flavor shifts little; texture similar. For oil, vegetable best neutral placeholder; coconut oil melts into subtle tropical note but behaves differently in heat, watch bake times. Honey raw/local adds floral moisture; maple syrup swap changes sweetness profile and moisture balance. Vanilla bourbon extract deepens aroma and warmth, plain vanilla lacks layers but still usable. Flour all-purpose for tender but firm bites. Whole wheat toughens texture and dense crumb. If dough too thick, loosen small splashes milk or water. Dough consistency is your measure - thick cookie dough, firm yet pliable.
- 💡 Sugar tweaks shift bar chew and crust color majorly. Less sugar means less crunchy edges and softer chew. More sugar drives caramelization, darker crust but risk burnt taste if oven hot. Watch baking cues - smell caramel notes, listen for soft crackle sounds from edges happening near golden brown color. If bars dry out, lower temp or reduce baking time next go. Cutting bars when still hot? Big crumbly mess waiting to happen. Cool fully, preferably on rack, bars set, slice cleaner edges. Knife warmed slightly cuts neat squares; cold knife drags, jagged bites. Greasing pan liberally non-negotiable; prevents racket sticking fiascos.
- 💡 Press dough firmly and evenly in pan; uneven pats cause uneven bake - bubbles, dense or undercooked spots. Use spatula back, slow steady pats. If dough feels heavy or dry, moisture added in tiny bits. Large nut chunks can cause breaks; fine chop effort worth it. Baking longer sacrifices chew and jiggle but firms bars. Jiggle test crucial - gently shake pan, edges solid, center wiggle means done. Overbake and bars turn dry, crumbly. Cooling is crucial step. Chill dough if too sticky - easier to work with and less mess. Crack top normal; rustic, no worries. Practice dough feel; each batch varies due to humidity, ingredient differences.
Common questions
Can I swap pecans?
Yes, walnuts or almonds swap well. Texture close. Flavor shifts subtly. Use same chopped size. Crunch remains. Nut allergies? Omit nuts; bars less crunch, more cake-like.
What if dough too sticky?
Chill dough 10 min, helps handling. Grease hands with butter or oil before pressing tight. Add splash small water or milk for dry dough, but add little. Too much liquid ruins texture.
How to tell when bars done?
Jiggle test, not timer. Edges deep golden but not burnt. Center shiny and wiggles gently when pan shaken means moist inside. Overbake darken crust, dry crumb. Smell caramel notes developing near doneness.
How to store bars?
Cool fully first or bars soggy. Store airtight at room temp 3 days good. Fridge extends up to week but can dry. Freeze tightly wrapped to 3 months. Warm slices slightly to soften chilled bars.
