Introduction

Joanna Gaines’ Pecan Bars are a delightful treat combining a buttery crust with a rich, gooey pecan filling. These bars are perfect for a sweet snack or a special dessert at any gathering.

Joanna Gaines Pecan Bars Recipe - Recipe Image

Ingredients

Cooking spray or melted butter, for greasing
8 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour
3/4 cup dark or light corn syrup
1/4 cup packed light or dark brown sugar
2 large eggs
2 tablespoons all-purpose flour (for filling)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt (for filling)
1 1/2 cups pecan pieces

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with cooking spray or melted butter.
Step 2: In a stand mixer, cream together the butter, granulated sugar, and 1/2 teaspoon kosher salt until the mixture is pale and fluffy.
Step 3: Gradually add 1 cup of all-purpose flour to the creamed mixture and mix until the dough becomes crumbly.
Step 4: Press the dough evenly into the bottom of the prepared pan. Bake for about 22 minutes until the crust turns golden brown.
Step 5: While the crust bakes, whisk together the corn syrup, brown sugar, eggs, 2 tablespoons flour, vanilla extract, and 1/2 teaspoon kosher salt in a bowl until smooth.
Step 6: Fold the pecan pieces into the filling mixture.
Step 7: Pour the pecan filling over the baked crust, spreading it evenly. Return to the oven and bake for an additional 25–30 minutes until the filling is set and golden on top.
Step 8: Allow the bars to cool completely in the pan before slicing into squares and serving.

Tips & Variations

For extra richness, toast the pecans lightly before folding them into the filling.
Swap half of the pecans for walnuts for a different nutty flavor.
Use dark corn syrup for a deeper caramel taste, or light corn syrup for a milder flavor.
Line the baking pan with parchment paper for easier removal of the bars.

Storage

Store pecan bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week or freeze for up to 2 months. Thaw frozen bars at room temperature before serving. Reheat gently in a warm oven if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use substitutes for corn syrup in this recipe?

Yes, you can substitute with honey or maple syrup, but the texture and flavor will change slightly. Corn syrup helps create the gooey consistency of the filling.

How do I know when the pecan bars are done baking?

The bars are done when the filling is set and slightly golden on top, and the crust is golden brown. A gentle jiggle in the center should feel mostly firm.

Joanna Gaines Pecan Bars Recipe

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★★★★★

4.8 from 133 reviews

Delight in these rich and buttery Joanna Gaines Pecan Bars featuring a golden, crumbly crust topped with a luscious pecan filling that is perfectly sweet and nutty. Ideal for dessert or a sweet snack, these bars combine classic flavors with a simple baking process to deliver a crowd-pleasing treat.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust

Cooking spray or melted butter, for greasing the pan
8 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour

For the Filling

3/4 cup dark or light corn syrup
1/4 cup packed light or dark brown sugar
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups pecan pieces

Instructions

Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan with cooking spray or melted butter to ensure the bars don’t stick.
Make the crust: In a stand mixer, cream together the unsalted butter, granulated sugar, and 1/2 teaspoon kosher salt until the mixture is pale and fluffy. Gradually add 1 cup all-purpose flour and mix until the dough achieves a crumbly texture.
Bake the crust: Press this dough evenly into the bottom of the prepared pan and bake in the preheated oven for about 22 minutes or until it turns golden brown.
Prepare the filling: While the crust bakes, whisk together the corn syrup, brown sugar, eggs, 2 tablespoons of flour, vanilla extract, and 1/2 teaspoon kosher salt in a bowl until you get a smooth filling. Gently fold in the pecan pieces, ensuring they are well incorporated.
Add filling and bake: Once the crust is baked, pour the prepared pecan filling evenly over it. Return the pan to the oven and bake for an additional 25 to 30 minutes until the filling is set and has a golden top.
Cool and serve: Let the pecan bars cool completely in the pan before slicing into squares to serve. This allows the filling to firm up for clean cuts and optimal texture.

Notes

To enhance flavor, toast the pecans lightly before mixing into the filling.
Use either light or dark corn syrup and brown sugar depending on your sweetness preference and desired depth of flavor.
Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For easier slicing, chill the bars briefly in the refrigerator after cooling.
This recipe can be doubled and baked in a 9×13 inch pan adjusting the baking times slightly.

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