Dessert

Joanna Gaines Pecan Bars Recipe

ByZoe Lane January 21, 2026January 21, 2026

Introduction

Joanna Gaines Pecan Bars are a delightful combination of a buttery crust and a rich, gooey pecan filling. These bars make a perfect treat for holidays or any time you crave a sweet, nutty dessert. Easy to make and irresistibly delicious, they’re sure to become a favorite.

The image shows two square dessert bars stacked on top of each other on a white marbled surface. Each bar has three layers: a bottom layer of light golden crumbly crust, a middle layer of thick, gooey caramel with a glossy texture, and a top layer covered with whole and chopped pecans in a rich brown color, giving a crunchy look. The pecans are evenly spread and slightly shiny, showing they are coated with caramel. The background is softly blurred, focusing on the detailed texture of the bars. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray or melted butter (for greasing)
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 your oven to 350°F (175°C) and 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 1/2 teaspoon kosher salt until the mixture is pale and fluffy. Gradually add 1 cup of flour and mix until the dough is crumbly.
Step 3: Press the dough evenly into the bottom of the prepared pan and bake for about 22 minutes, or until golden brown.
Step 4: While the crust bakes, whisk together the corn syrup, brown sugar, eggs, 2 tablespoons flour, vanilla extract, and 1/2 teaspoon kosher salt in a bowl until smooth. Fold in the pecan pieces.
Step 5: Once the crust is baked, pour the filling over it and return to the oven. Bake for an additional 25 to 30 minutes, or until the filling is set and golden on top.
Step 6: Allow the pecan bars to cool completely before cutting into squares to serve.

Tips & Variations

For extra crunch, toast the pecans lightly before folding them into the filling.
Use dark corn syrup and brown sugar for a richer, deeper flavor, or light versions for a milder taste.
Add a pinch of cinnamon or a splash of bourbon to the filling for a unique twist.
Line the baking pan with parchment paper for easy removal and cleaner slicing.

Storage

Store the pecan bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze wrapped tightly for up to 3 months. Reheat briefly in the microwave or enjoy chilled.

How to Serve

The image shows two square bars stacked on top of each other on a white marbled surface. Each bar has three layers: the bottom layer is a light golden brown crust, the middle layer is a gooey, amber-colored caramel, and the top layer is covered with a mix of whole and chopped pecans in dark and light brown shades. The texture of the pecans looks crunchy, contrasting with the smooth caramel and crumbly crust. The bars are well-lit, with a shallow focus that blurs the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds can be used as alternatives and will still provide great flavor and texture.

How do I know when the bars are fully baked?

The filling should be set and no longer jiggly in the center, and the top should be golden brown. You can also gently press the center to check firmness.