Joanna Gaines Pecan Bars Recipe

This delicious pecan bars recipe, inspired by Joanna Gaines, is a quick and easy dessert perfect for any occasion. With a buttery, crumbly crust and a rich, nutty filling, these bars are made from simple pantry ingredients like pecans, corn syrup, and brown sugar. A perfect treat to share or savor with a cup of coffee!

Recipe Ingredients:

For the crust:

• Cooking spray
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 cup all-purpose flour, plus more for dusting

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 (6 ounces)

How To Make Pecan Bars Recipe?

1. Prepare the baking pan: Preheat your oven to 175°C / 350°F. Lightly coat an 8×8-inch (20x20cm) baking pan with cooking spray. Line it with parchment paper, leaving a 2-inch (5cm) overhang on all sides.
2. Make the crust: Beat 115g / 8 tbsp unsalted butter, 50g / 1/4 cup granulated sugar, and 1/2 tsp kosher salt in a stand mixer until creamy, about 2 minutes. Add 125g / 1 cup all-purpose flour and mix on low until a crumbly dough forms, about 30 seconds. Press the dough evenly into the prepared pan and bake for 20–22 minutes, or until golden-brown around the edges.
3. Prepare the filling: While the crust bakes, whisk together 180ml / 3/4 cup corn syrup, 50g / 1/4 cup brown sugar, 2 large eggs, 15g / 2 tbsp all-purpose flour, 1 tsp vanilla extract, and 1/2 tsp kosher salt in a large bowl. Stir in 150g / 1 1/2 cups pecan pieces.
4. Assemble and bake: Pour the filling over the hot crust and spread it into an even layer. Bake for 25–30 minutes, or until the filling is set and dark golden-brown.
5. Cool and serve: Cool the bars completely in the pan on a wire rack for about 1.5 hours. Refrigerate for at least 1 hour or overnight. Lift the bars out using the parchment sling and cut into 12 pieces.

Recipe Tips:

• Use room temperature butter for the crust: This ensures the dough blends smoothly and creates a crumbly, melt-in-your-mouth base.
• Don’t skip the parchment paper sling: It makes it easy to lift the bars out of the pan without breaking them, ensuring clean cuts.
• Bake the crust fully before adding the filling: A golden-brown crust prevents sogginess and keeps the layers distinct.
• Mix the filling gently but thoroughly: Overmixing can add air bubbles, which may cause the filling to crack during baking.
• Let the bars cool completely before cutting: This allows the filling to set properly and gives you neat, professional-looking pieces.

How To Store Leftovers?

• Refrigerate: First, let the leftover pecan bars cool completely to room temperature. Then, place them in an airtight container, separating layers with parchment paper to prevent sticking, and refrigerate for up to 5 days.
• Freeze: Allow the pecan bars to cool fully before freezing. Wrap each bar individually in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator before enjoying.

Nutrition Facts

Serving Size: 1 bar (1/12 of recipe)

• Calories: 294
• Total Fat: 17g
• Saturated Fat: 8.2g
• Cholesterol: 3.3mg
• Sodium: 198mg
• Potassium: 66mg
• Total Carbohydrate: 32g
• Dietary Fiber: 0.8g
• Sugars: 17g
• Protein: 2.9g

Try More Joanna Gaines Recipes:

• Joanna Gaines Banana Pudding
• Joanna Gaines Whipped Cream
• Joanna Gaines Pie Crust Recipe