Joanna Gaines Pecan Bars Recipe

Buttery shortbread and toasted pecans elevate these pecan bars to a decadent treat you’ll always want in your holiday baking collection. It’s delicious with vanilla bean ice cream, hot coffee, sea salt flakes, a glass of cold milk; in fact most things.

Joanna Gaines Pecan Bars Recipe Ingredients

For the crust:

• 8 tablespoons (1 stick) 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

How To Make Joanna Gaines Pecan Bars Recipe

1. Make the crust: Preheat your oven to 350 degrees F and prepare an 8×8-inch baking pan by lining it with two sheets of parchment paper positioned perpendicularly to create a sling. Beat the softened butter, granulated sugar, and salt in a stand mixer for about 2 minutes until the mixture is beautifully creamy and pale.
2. Form the dough: Add the flour on the lowest speed and mix for just 30 seconds until a crumbly dough forms, then transfer it to the pan. Use your hands or the bottom of a floured measuring cup to press the dough into a perfectly even layer across the bottom of the pan.
3. Bake the base: Slide the pan into the oven and bake for 20 to 22 minutes until the crust is golden-brown around the edges. While the crust is finishing its time in the oven, you can begin preparing the pecan topping.
4. Whisk the filling: In a large bowl, whisk together the corn syrup, brown sugar, eggs, flour, vanilla, and salt until smooth. Gently stir in the pecan pieces until they are well-coated in that sweet, syrupy mixture.
5. Assemble and bake: Pour the pecan filling directly onto the hot crust and spread it out into an even layer. Return the pan to the oven and bake for another 25 to 30 minutes until the filling is dark golden-brown and looks set.
6. Cool and set: Place the pan on a wire rack and let it cool completely for about 1.5 hours. For the best results, refrigerate the bars for at least 1 hour (or even overnight) to ensure they are firm enough to slice cleanly.
7. Serve: Use the parchment sling to lift the entire slab out of the pan and onto a cutting board. Slice into 12 even bars and serve them up—perhaps with a tiny sprinkle of sea salt if you’re feeling fancy.

Recipe Tips

• How to get the perfect slice: Chilling the bars in the refrigerator is essential; if you try to cut them while they are still warm or at room temperature, the pecan filling may be too gooey to hold a clean edge.
• Why use a parchment sling: The syrup in the filling can be very sticky; using two sheets of parchment ensures you can lift the bars out without them sticking to the corners of the pan.
• How to prevent a soggy crust: Pouring the filling onto the hot crust helps create a seal between the two layers, preventing the syrup from soaking too deeply into the shortbread base.
• Best way to chop pecans: Use a mix of small pieces and some larger halves to provide a variety of textures in every bite.

What To Serve With Joanna Gaines Pecan Bars Recipe?

This Joanna Gaines Pecan Bars Recipe is a rich, buttery treat that needs a fresh or bitter finish! A scoop of Vanilla Bean Ice Cream is the classic choice for a cool, creamy contrast. For a more sophisticated touch, a sprinkle of Flaky Sea Salt adds a lovely savory note that cuts through the sweet corn syrup! A hot Double Espresso or a cold Glass of Milk pairs wonderfully with the toasted, nutty flavor of the pecans.

How To Store Joanna Gaines Pecan Bars Recipe

• Refrigerate: Store the bars in an airtight container in the fridge for up to 4 days.
• Freeze: These bars freeze beautifully! Wrap them individually in plastic wrap and store in a freezer bag for up to 3 months.
• Thaw: Thaw frozen bars in the refrigerator overnight before serving to maintain their firm, chewy texture.

Joanna Gaines Pecan Bars Recipe Nutrition Facts

• Calories: 320 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 55 mg
• Sodium: 210 mg
• Total Carbohydrates: 38 g
• Protein: 3 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Joanna Gaines Cheese Balls Recipe
• Joanna Gaines Banana Muffins Recipe
• Joanna Gaines Banana Bread (9×13 Sheet Style) Recipe