Dessert

Joanna Gaines Pecan Bars Recipe

ByLily Cross January 21, 2026January 21, 2026

Introduction

Joanna Gaines’ Pecan Bars are a delightful treat combining a buttery, crumbly crust with a rich, gooey pecan filling. Perfect for dessert or a sweet snack, these bars offer a wonderful balance of textures and flavors that pecan lovers will appreciate.

The image shows two square pecan bars stacked on top of each other, with the top bar slightly tilted to reveal layers. The bottom layer is a light golden, crumbly crust, topped by a thick, sticky caramel layer that looks smooth and shiny. On top, there is a dense layer of whole and chopped pecans, which are a rich brown color with a shiny glaze. The bars rest on a white marbled surface, with more pecan bars blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray or melted butter
8 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour
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 (for filling)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt (for filling)
1 1/2 cups pecan pieces

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with cooking spray or melted butter.
Step 2: In a stand mixer, cream together the butter, granulated sugar, and salt until the mixture is pale and fluffy.
Step 3: Gradually add 1 cup of flour and mix until the dough becomes crumbly.
Step 4: Press the dough firmly into the bottom of the prepared pan. Bake for about 22 minutes, or until the crust turns golden brown.
Step 5: While the crust bakes, whisk together corn syrup, brown sugar, eggs, 2 tablespoons flour, vanilla extract, and 1/2 teaspoon salt in a bowl until smooth. Gently fold in the pecan pieces.
Step 6: Pour the pecan filling evenly over the baked crust. Return the pan to the oven and bake for an additional 25–30 minutes, until the filling is set and golden on top.
Step 7: Allow the bars to cool completely in the pan before slicing into squares.

Tips & Variations

For a deeper flavor, toast the pecans lightly before folding them into the filling.
Use dark corn syrup and dark brown sugar for a richer, more caramel-like taste.
Swap pecans for walnuts if you prefer a different nut flavor.
Make sure to let the bars cool fully to avoid sticky slices and help them hold their shape.

Storage

Store the pecan bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week, or freeze for up to 2 months. Reheat slices gently in the microwave for a few seconds to soften before serving.

How to Serve

The image shows two square pecan bars stacked on top of each other on a white marbled surface. Each bar has three layers: a golden brown, crumbly crust at the bottom; a gooey, caramel-colored filling in the middle; and a top layer thickly covered with shiny, toasted pecan halves and pieces in rich brown tones. The texture of the pecans looks crunchy, contrasting with the smooth filling and firm crust. In the background, more pecan bars are slightly out of focus. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added kosher salt slightly to prevent the bars from becoming too salty.

What type of corn syrup works best?

Both dark and light corn syrup work well; dark corn syrup gives a richer flavor, while light keeps it milder. Choose according to your taste preference.