Description

Joanna Gaines Pecan Bars are a delightful treat featuring a buttery shortbread crust topped with a rich, gooey pecan filling. These bars combine the sweetness of brown sugar and corn syrup with crunchy pecans, baked to golden perfection. Perfect for dessert or a special snack, they are easy to prepare and offer a satisfying texture and flavor.

Ingredients

Scale

For the Crust

Cooking spray or melted butter, for greasing 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 and Prepare 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 butter, granulated sugar, and kosher salt until the mixture is pale and fluffy, indicating a well-incorporated texture. Gradually add 1 cup of all-purpose flour and mix until the dough forms a crumbly texture.
Bake the Crust: Press the crumbly dough evenly into the bottom of the prepared baking pan. Bake it in the preheated oven for about 22 minutes or until the crust achieves a golden brown color.
Prepare the Filling: While the crust is baking, whisk together the corn syrup, brown sugar, eggs, 2 tablespoons all-purpose flour, vanilla extract, and kosher salt in a bowl until you obtain a smooth mixture. Gently fold in the pecan pieces until they are evenly coated.
Assemble and Bake: Once the crust is baked, remove it from the oven and pour the pecan filling evenly over the hot crust. Return the pan to the oven and bake for an additional 25 to 30 minutes. The filling should set and develop a golden top.
Cool and Serve: Allow the pecan bars to cool completely in the pan to ensure they set properly. Once cooled, cut them into squares and serve.

Notes

Ensure the butter is at room temperature for easier creaming and better texture of the crust.
Use either light or dark corn syrup and brown sugar to slightly vary flavor depth according to preference.
Allow the bars to cool fully before slicing to prevent them from falling apart.
Store leftover bars in an airtight container at room temperature for up to 3 days.
For a nuttier variation, toast the pecans lightly before folding them into the filling.

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

Keywords: pecan bars, pecan dessert, crunchy pecan bars, Joanna Gaines recipe, easy dessert bars, baking, shortbread crust, pecan filling, homemade pecan bars