Joanna Gaines Pecan Bars Recipe
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!
Servings: 16
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.