Introduction

Joanna Gaines’ Pecan Bars are a delightful dessert that combines a buttery crust with a rich, nutty pecan topping. Perfect for gatherings or a sweet treat any time, these bars are simple to make and irresistibly delicious.

Joanna Gaines’ Pecan Bars Recipe - Recipe Image

Ingredients

1 cup butter, softened
1 cup sugar
2 large eggs
2 cups pecans, chopped
2 cups all-purpose flour

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the softened butter, sugar, and 1 cup of flour. Mix until the dough comes together smoothly. Press this mixture evenly into a greased 9×13-inch baking pan to form the crust.
Step 2: Bake the crust for about 20 minutes or until it is lightly golden. Remove from the oven.
Step 3: In a separate bowl, beat the eggs and add the remaining sugar, pecans, and 1 cup flour. Stir well to combine the topping mixture.
Step 4: Spread the pecan topping evenly over the baked crust. Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the topping is set and golden.
Step 5: Allow the bars to cool completely before cutting into squares. This helps them set properly for easy serving.

Tips & Variations

Toast the pecans lightly before adding them to the topping to enhance their flavor and crunch.
For a sweeter bar, drizzle caramel sauce over the cooled bars before cutting.
Use a mix of pecans and walnuts for a different nutty taste and texture.

Storage

Store pecan bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in a low oven or enjoy them chilled. These bars also freeze well for up to 2 months; thaw completely before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chopped pecans straight from the bag, or should I toast them first?

While you can use raw chopped pecans, toasting them lightly enhances their natural flavor and adds a pleasant crunch, making your bars even more delicious.

What is the best way to cut pecan bars without them crumbling?

Allow the bars to cool completely before cutting, ideally chilling them briefly in the refrigerator. Use a sharp knife, wiping it clean between cuts, to achieve clean edges and prevent crumbling.

Joanna Gaines’ Pecan Bars Recipe

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★★★★★

4.6 from 83 reviews

Joanna Gaines’ Pecan Bars are a delightful treat featuring a buttery shortbread crust topped with a rich, gooey pecan filling, perfectly baked to a golden finish. These bars combine a crisp base with a sweet, nutty topping, making them an irresistible dessert or snack for pecan lovers.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour

Pecan Topping

3 large eggs
1 cup packed light brown sugar
1/4 cup unsalted butter, melted
2 cups chopped pecans

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour, mixing until a soft dough forms. Press this dough evenly into the bottom of a greased 9×13 inch baking pan.
Bake the crust: Place the pan in the preheated oven and bake the crust for about 15 minutes, or until it is set and lightly golden around the edges. Remove from the oven and set aside.
Make the pecan topping: In another bowl, beat the eggs until frothy. Add the brown sugar and melted butter, stirring until well combined. Fold in the chopped pecans.
Top and bake again: Pour the pecan mixture evenly over the pre-baked crust. Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the topping is bubbly and golden brown.
Cool and serve: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cool, cut into bars and serve.

Notes

For best results, use fresh pecans for maximum flavor and crunch.
You can substitute brown sugar with white sugar for a less caramelized topping.
Make sure the butter is softened but not melted for the crust to achieve the right texture.
Allow bars to cool completely before cutting to ensure clean slices.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Joanna Gaines, pecan bars, pecan dessert, shortbread crust, nutty bars, baked pecans