Description
Joanna Gaines’ Pecan Bars offer southern comfort in a sweet, buttery package. Layers of rich shortbread crust and caramelized pecans create a luxurious dessert that brings warmth to any gathering while satisfying your deepest sweet cravings.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups pecan pieces (6 ounces)
- 2 large eggs
- 1 cup all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, at room temperature
Sweet Ingredients:
- ¾ cup dark or light corn syrup
- ¼ cup granulated sugar
- ¼ cup packed light or dark brown sugar
Seasoning and Preparation Ingredients:
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon kosher salt
- Cooking spray
Instructions
- Prepare the baking vessel by heating the oven to 175°C / 350°F. Thoroughly coat an 8×8-inch (20x20cm) baking pan with cooking spray. Create a parchment paper sling with a 2-inch (5cm) overhang on all sides for easy removal.
- Craft the buttery foundation by combining unsalted butter, granulated sugar, and kosher salt in a stand mixer. Blend until smooth and creamy, approximately 2 minutes. Gradually incorporate all-purpose flour, mixing on low speed until a crumbly texture develops. Gently press the mixture evenly into the prepared pan, ensuring uniform coverage. Bake for 20–22 minutes until the edges turn a rich golden-brown.
- Simultaneously develop the luscious filling by whisking corn syrup, brown sugar, eggs, all-purpose flour, vanilla extract, and kosher salt in a spacious mixing bowl. Create a harmonious blend by folding in pecan pieces, distributing them evenly throughout the mixture.
- Once the crust emerges from the oven, immediately pour the pecan filling over the hot surface. Use a spatula to spread the mixture into a consistent layer, ensuring complete coverage of the golden crust.
- Return the pan to the oven and bake for an additional 25–30 minutes. The filling should set completely and develop a deep golden-brown color, indicating perfect doneness.
- Allow the bars to cool entirely at room temperature using a wire rack. This process typically takes approximately 1.5 hours. For optimal texture and flavor, refrigerate for a minimum of 1 hour or ideally overnight.
- Utilize the parchment paper sling to carefully lift the cooled dessert from the pan. Slice into 12 precisely cut squares, ready to be served and enjoyed.
Notes
- Chill the butter until it’s just soft enough to cream, preventing overworked dough that becomes tough.
- Grate cold butter directly into the flour mixture for the most even, flaky crust texture possible.
- Press the crust mixture firmly and evenly to create a stable, compact base that holds together perfectly.
- Tap the pan gently after filling to release any potential air bubbles that might cause surface imperfections.
- Cool bars at room temperature first, then refrigerate to achieve the cleanest, most precise cutting lines.
- Check the filling’s consistency by gently shaking the pan – it should have a slight wobble but not look liquid.
- Dust with powdered sugar only after the bars have completely cooled to prevent moisture from making the sugar dissolve.
- Store in an airtight container between layers of parchment paper to maintain the bars’ delicate texture.
- Use a sharp, clean knife wiped between cuts to ensure smooth, professional-looking bar slices.
- Bring ingredients to room temperature beforehand to guarantee smooth mixing and consistent baking results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 294
- Sugar: 17g
- Sodium: 198mg
- Fat: 17g
- Saturated Fat: 8.2g
- Carbohydrates: 32g
- Fiber: 0.8g
- Protein: 2.9g
- Cholesterol: 3.3mg