These bars hit all the right textures—crisp on the bottom, gooey in the center, and golden all around!
My top trick is chilling the crust for 10 minutes before baking it, which keeps it from puffing up too much.
The filling gets its richness from brown sugar and butter, and it sets up just enough to slice without falling apart.
To toast the pecans without burning them, I use the oven instead of the skillet and shake the pan halfway through.
Be sure not to overbake—the center should still have a slight jiggle when you pull them from the oven!
How to Make Joanna Gaines’s Pecan Bars
Ingredients
- 2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1 cup Unsalted Butter (softened)
- 2 large Eggs
- 1 1/2 cups Pecan Pieces
- 3/4 cup Corn Syrup (light or dark)
- 1 cup Brown Sugar (packed)
- 2 tbsp Unsalted Butter (melted)
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Salt
- 1 Cooking Spray
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F. Give a 9×13-inch baking pan a good coat with cooking spray so nothing sticks.
Step 2:
Mix the flour and granulated sugar in a bowl, then cut in the softened butter until it looks crumbly—kind of like damp sand.
Step 3:
Press that crumbly mix into your pan, making it as even as you can, and bake for 18-20 minutes until it’s just turning golden.
Step 4:
While the crust bakes, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until everything’s smooth and combined.
Step 5:
Fold in the pecan pieces so they’re all coated with the filling.
Step 6:
Pour the filling right over the hot crust so it spreads out easily, then pop the pan back in the oven.
Step 7:
Bake for 30-35 minutes, until the top looks set and the center jiggles just a little if you nudge the pan.
Tips and Tricks for Making This Recipe
Let Them Cool Completely
Waiting for the bars to cool all the way before slicing really helps you get clean, sharp edges.
I know it’s hard not to dig in, but it’s worth it!
Toast Your Pecans
Toast your pecans in a dry skillet for five minutes before adding them to the filling.
It bumps up the flavor and makes a noticeable difference.
Use Parchment Paper for Easy Removal
Line your pan with parchment paper that hangs over the sides.
That way, you can lift the whole slab out and cut perfect squares—no digging around with a spatula.
Customize the Sweetness
If you like things less sweet, swap half the corn syrup for maple syrup or dial back the brown sugar a bit.
The bars still turn out delicious.
Add a Pinch of Cinnamon
Stir in a tiny pinch of cinnamon with the filling. It adds a subtle warmth that pairs so well with pecans, at least in my opinion.
What to Serve with Joanna Gaines Pecan Bars
Classic Vanilla Ice Cream
Pecan bars and vanilla ice cream? Always a win. The cold creaminess melts into the warm bars and you get that perfect hot-and-cold bite every time.
The vanilla flavor calms down the richness of the bars, which just makes the whole thing even better.
If you serve the bars a little warm, the ice cream will melt right into all those nooks and crannies. Highly recommend.
Hot Mulled Cider
There’s something cozy about sipping hot mulled cider with pecan bars, especially when it’s chilly outside.
The spices in the cider work with the buttery, nutty bars, and together they just feel festive—for holidays or a quiet night in.
Simmer apple cider with cinnamon sticks, orange slices, and a bit of cloves. Your kitchen will smell amazing.
Creamy Macaroni and Cheese
If you’re planning a bigger meal, creamy mac and cheese is a surprisingly great match for pecan bars.
At my place, it’s always a hit to have something cheesy and rich before dessert bars. The flavors just click.
The salty, creamy pasta balances the sweet bars and makes for a super comforting meal.
Greek Yogurt with Fresh Berries
For something lighter, try Greek yogurt with fresh, tangy berries on the side. It’s a nice change of pace with the bars.
The tartness of the berries cuts through the sweetness, and you get a cool contrast.
You could even layer yogurt, berries, and a bit of pecan bar for a fun parfait if you’re feeling fancy.
Roasted Sweet Potatoes with Sea Salt
If you want to mix things up, roasted sweet potatoes with a sprinkle of sea salt are a surprisingly good side for pecan bars.
The roasted, salty flavor works with the caramel-like filling, and it adds a veggie to your plate. Why not?
It’s a simple way to bring in some new flavors and keep things interesting.
Variations and Substitutions
Try Different Nuts
Swap out the pecans for walnuts or sliced almonds if you want a twist. The bars still taste great and you get a different crunch.
Mixing pecans with cashews can add a fun texture your family might not expect.
Alternative Sweeteners
If you prefer, use pure maple syrup instead of corn syrup for a different sweetness and a more natural vibe.
Brown sugar adds depth to the filling, so if you run out of white sugar, it’s not a big deal—just use what you have.
Gluten-Free and Dairy-Free Tips
For gluten-free bars, use your favorite gluten-free flour blend. I’ve tried it and the bars don’t get too crumbly.
If you skip dairy, swap the butter for something plant-based like coconut oil. The bars still hold together nicely.
Adding a bit of unsweetened coconut to the crust can be a fun twist if you’re into that.
How to Store Leftover Joanna Gaines Pecan Bars Recipe
Refrigerating for Freshness
Once the bars cool, stash them in an airtight container and pop them in the fridge. They’ll stay moist and fresh for several days—usually 3 to 4 if you store them right.
Freezing for Longer Storage
Got more bars than you can finish? Freeze them! Just wrap each bar tightly in plastic, then put them in a freezer bag or container.
I like to jot the date on the container so I know how long they’ve been in there.
Room Temperature Storage
Don’t leave pecan bars out for more than a few hours. The filling can spoil if it gets too warm.
If you’re taking them to an event, keep them in an airtight container and try to keep them cool.
Common Mistakes to Avoid
Not Baking Long Enough
Cutting into bars before the filling sets is a classic mistake—the center ends up runny. Bake until the center barely jiggles when you shake the pan.
I use the toothpick test near the edge. If it comes out without wet batter, you’re good to go.
A quick check saves you from a sticky mess, trust me.
Overbaking the Crust
If you leave the crust in too long, it dries out and gets too crunchy, which can mess up the texture of your bars.
Set a timer and watch the color—it should be just golden, not brown.
I always pull the crust as soon as the edges turn light golden. That seems to work best!
Forgetting to Mix Ingredients Well
If you don’t whisk the eggs, sugar, and corn syrup together thoroughly, you might get bars with weird sugar pockets or uneven texture.
I usually just stir the filling until it looks smooth and consistent—honestly, it doesn’t take that long, and it really makes a difference.
Don’t rush this part; your bars will come out much better if you give it a little extra attention.
Joanna Gaines Pecan Bars Recipe
Ingredients
- 2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1 cup Unsalted Butter softened
- 2 large Eggs
- 1 1/2 cups Pecan Pieces
- 3/4 cup Corn Syrup light or dark
- 1 cup Brown Sugar packed
- 2 tbsp Unsalted Butter melted
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Salt
- 1 Cooking Spray
Instructions
- Preheat your oven to 350°F. Give a 9x13-inch baking pan a good coat with cooking spray so nothing sticks.
- Mix the flour and granulated sugar in a bowl, then cut in the softened butter until it looks crumbly—kind of like damp sand.
- Press that crumbly mix into your pan, making it as even as you can, and bake for 18-20 minutes until it’s just turning golden.
- While the crust bakes, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until everything’s smooth and combined.
- Fold in the pecan pieces so they’re all coated with the filling.
- Pour the filling right over the hot crust so it spreads out easily, then pop the pan back in the oven.
- Bake for 30-35 minutes, until the top looks set and the center jiggles just a little if you nudge the pan.