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.

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

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.
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.
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.
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.
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.
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