Joanna Gaines Pecan Bars Recipe

Introduction

Joanna Gaines’ pecan bars are a deliciously rich and buttery treat with a crisp crust and a gooey pecan topping. Perfect for dessert or a sweet snack, these bars combine classic Southern flavors in an easy-to-make recipe.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with cooking spray or melted butter to prevent sticking.
2. 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. Gradually add 1 cup of flour and mix until the dough becomes crumbly.
3. Step 3: Press the crumbly dough evenly into the bottom of the prepared pan. Bake for about 22 minutes until the crust turns golden brown.
4. Step 4: 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. Gently fold in the pecan pieces.
5. Step 5: Once the crust is baked, pour the pecan filling evenly over it and return the pan to the oven. Bake for an additional 25–30 minutes, until the filling is set and golden on top.
6. Step 6: Let the bars cool completely in the pan before cutting into squares to serve.

Tips & Variations

• For extra flavor, toast the pecans lightly before folding them into the filling.
• Swap the pecans for walnuts or pecan-walnut mix for a different nutty twist.
• If you prefer a less sweet bar, reduce the brown sugar slightly in the filling.

Storage

Store pecan bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm individual bars briefly in the microwave for about 10-15 seconds to bring back their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added kosher salt in the recipe to avoid over-salting the bars.

How do I keep the crust from becoming soggy?

Make sure to bake the crust fully before adding the filling so it firms up and helps prevent sogginess.

Joanna Gaines Pecan Bars Recipe

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★★★★★

4.7 from 52 reviews

Joanna Gaines’ Pecan Bars combine a buttery, crumbly crust with a rich, gooey pecan topping for a classic dessert that’s perfect for any occasion. These bars are baked to golden perfection, offering a delightful mix of sweet, nutty flavors and a satisfying texture.

• Author: Tara
• 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 1x2x3x

For the Crust

• 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

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

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan with cooking spray or melted butter to prevent sticking.
2. Make the Crust: In a stand mixer, cream together the unsalted butter, granulated sugar, and kosher salt until the mixture is pale and fluffy. Gradually add 1 cup of all-purpose flour and mix until the dough becomes crumbly.
3. Bake the Crust: Press the prepared dough evenly into the bottom of the greased baking pan. Bake in the preheated oven for about 22 minutes or until the crust turns golden brown.
4. Prepare the Filling: While the crust bakes, whisk together the corn syrup, brown sugar, eggs, 2 tablespoons flour, vanilla extract, and 1/2 teaspoon salt in a separate bowl until the mixture is smooth. Fold in the pecan pieces carefully to distribute them evenly.
5. Combine and Bake: Once the crust is baked, pour the pecan filling mixture over it evenly. Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the filling is set and the top turns golden brown.
6. Cool and Serve: Allow the pecan bars to cool completely in the pan before slicing into squares to serve. This ensures the filling sets properly for clean cuts.

Notes

• Use light or dark corn syrup and brown sugar depending on your preferred sweetness and depth of flavor.
• Ensure the butter is at room temperature for easier mixing and better texture in the crust.
• Cooling the bars completely before slicing helps them hold their shape and prevents crumbling.
• For added flavor, you can toast the pecans lightly before folding them into the filling.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Keywords: pecan bars, Joanna Gaines recipe, pecan dessert, baked pecan bars, buttery crust, pecan filling