Joanna Gaines Pecan Bars Recipe

Introduction

Joanna Gaines’ Pecan Bars are a delightful treat that combines a buttery crust with a rich, gooey pecan filling. Perfect for any occasion, these bars offer a satisfying crunch and sweet, nutty flavor that will quickly become a favorite in your dessert rotation.

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) and grease an 8×8-inch baking pan with cooking spray or melted butter.
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 this dough evenly into the bottom of the prepared pan. Bake the crust for about 22 minutes, or until it turns golden brown.
4. Step 4: While the crust is baking, whisk together the corn syrup, brown sugar, eggs, 2 tablespoons of 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. Return the pan to the oven and bake for an additional 25 to 30 minutes, until the filling is set and the top is golden.
6. Step 6: Let the bars cool completely in the pan before slicing into squares and serving.

Tips & Variations

• For a richer flavor, toast the pecans lightly before folding them into the filling.
• Swap pecans for walnuts if preferred, or mix in chocolate chips for an extra indulgence.
• Use light corn syrup for a milder sweetness or dark corn syrup for a deeper, caramel-like flavor.

Storage

Store the pecan bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze for up to 2 months. To reheat, warm briefly in the microwave or oven to restore their gooey 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 salt in the recipe by half to avoid an overly salty taste.

What’s the best way to cut the bars without them falling apart?

Allow the bars to cool completely before slicing and use a sharp knife wiped clean between cuts for neat squares.

Joanna Gaines Pecan Bars Recipe

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★★★★★

4.9 from 128 reviews

• Author: Olivia
• Total Time: 1 hour 5 minutes
• Yield: 16 bars (4×4 grid of 1.5-inch squares) 1x

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Description

Joanna Gaines’ Pecan Bars combine a buttery, crumbly shortbread crust with a rich, gooey pecan filling. These bars offer a perfect balance of sweet corn syrup and brown sugar with crunchy pecans, baked to golden perfection. They make an irresistible dessert or snack that is both comforting and indulgent.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan thoroughly 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 1/2 teaspoon kosher salt until the mixture becomes pale and fluffy. Gradually add 1 cup of all-purpose flour and mix until the dough is crumbly but holds together.
3. Bake the crust: Press the crumbly dough firmly into the bottom of the prepared pan, creating an even layer. Bake in the preheated oven for about 22 minutes or until the crust turns golden brown.
4. Prepare the filling: While the crust is baking, whisk together the corn syrup, brown sugar, eggs, 2 tablespoons of flour, vanilla extract, and 1/2 teaspoon kosher salt in a bowl until smooth and well combined. Carefully fold in the pecan pieces.
5. Add filling and bake: Once the crust is baked, remove it from the oven and pour the pecan filling evenly over the top. Return the pan to the oven and bake for another 25 to 30 minutes, or until the filling is set and golden on top.
6. Cool and serve: Allow the pecan bars to cool completely in the pan before slicing into squares. This helps the filling to set properly for clean slices.

Notes

• Use room temperature butter for easier creaming and better texture in the crust.
• Adjust pecan pieces size to your preference for chunkier or finer texture.
• Make sure to fully cool the bars before slicing to prevent the filling from becoming gooey or runny.
• Store pecan bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a richer flavor, consider toasting the pecans lightly before using.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pecan bars, Joanna Gaines recipe, pecan dessert, shortbread crust, sweet nut bars, homemade bars, nutty dessert