Description
Joanna Gaines Pecan Bars are a buttery, rich dessert with a crisp shortbread crust and a gooey, sweet pecan topping. These bars combine the flavors of brown sugar, corn syrup, and toasted pecans for a classic Southern treat that is perfect for gatherings or a comforting homemade dessert.
Ingredients
Scale
For the Crust
- Cooking spray or melted butter (for greasing pan)
- 8 tablespoons 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan thoroughly with cooking spray or melted butter to prevent sticking.
- Make the Crust: In a stand mixer, cream together the unsalted butter, granulated sugar, and kosher salt until the mixture is pale and fluffy, indicating that the sugar is well incorporated. Gradually add the 1 cup of all-purpose flour, mixing until the dough becomes crumbly but holds together.
- Bake the Crust: Press this dough evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for about 22 minutes or until the crust turns golden brown, indicating it is cooked through and has a slight crispness.
- Prepare the Filling: While the crust is baking, whisk together the corn syrup, brown sugar, eggs, additional 2 tablespoons of flour, vanilla extract, and the 1/2 teaspoon kosher salt in a separate bowl until the mixture is smooth and well combined. Fold in the pecan pieces gently to coat them evenly with the filling mixture.
- Bake with Filling: Once the crust has finished baking, carefully pour the pecan filling over the warm crust, spreading it evenly. Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the filling is set and the top is golden brown.
- Cool and Serve: Remove the pan from the oven and allow the pecan bars to cool completely in the pan. Once cooled, cut them into squares and serve.
Notes
- For a deeper flavor, toast the pecan pieces lightly before folding them into the filling.
- Use light or dark corn syrup depending on your sweetness preference; dark corn syrup adds a richer molasses flavor.
- Cooling completely before cutting ensures clean slices without the filling oozing out.
- Store pecan bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 52 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pecan Bars, Joanna Gaines Recipe, Southern Dessert, Pecan Dessert Bars, Homemade Pecan Bars
