Salty & Sweet Sorghum Pecan Bars

**By Chadwick Boyd**

An Easy Sheet Pan Shoofly Pie - Without the Crust!

This is my update version of mygreat great aunt Frances' Shoofly Pie recipe. And it's perfect for a no-fuss family get-together. I use sorghum instead of traditional black strap molasses, melding my Southern and Pennsylvania Dutch roots.

Rather than fussing with a pie crust, I forgo it altogether, saving on prep and baking time. But, the ooey-gooey taste and texture we love about shoo fly pie is still there. Morton® Coarse Sea Salt sprinkled on top cuts through the gooey sweetness and gives a welcomed bit of crunch with every bite.

Print This Recipe

Chadwick’s Checklist

What you need to know before you cook.

Use a 10-by-15-inch rimmed baking sheet - the filling fits it perfectly
If you can't find sorghum syrup, use black strap molasses

Serves: 18-24 Bars Prep Time: 10 minutes Cooking Time: 25 minutes

Ingredients

1 cup all-purpose flour
⅔ cup light brown sugar
1½ tablespoons shortening
1 cup sorghum syrup
1 large egg
1 teaspoon freshly cracked black pepper
1 cup hot water
1 teaspoon baking soda
1½ cups chopped pecans (optional)
1½ tablespoons Morton® Coarse Sea Salt

Directions

Preheat the oven to 400°F.
Mix together the flour and brown sugar in a medium mixing bowl with a fork. Work the shortening in with your fingers until it forms small crumbles. Set aside ¼ cup of the crumb mixture until the filling is ready to bake.
Add the sorghum, egg, black pepper and ¾ cup of the hot water to the remaining crumbs.
Add the baking soda to the remaining ¼ cup of hot water to activate. Pour into the mixture. Mix well with a wooden spoon. It will foam up slightly. Stir in the pecans, if desired.
Pour the mixture into a 10"x15" baking sheet. Top with the reserved crumbs. Place in the oven on the middle rack.
Bake for 10 minutes. Then turn the temperature down to 350°F. Bake for another 15 minutes or until a knife comes out clean in the center and the sides begin to pull away from the edge of the baking sheet.
Place on a wire rack to cool for 20-30 minutes. Sprinkle evenly with the Morton® Coarse Sea Salt. Cut into 1½”-2” bars.