The Pecan Bars Recipe by Joanna Gaines is one of the tastiest pecan dishes you will attempt, and they are far simpler to make than pecan pie. It’s like a cookie meets a traditional pecan pie in one delicious bite. The filling of these pecan squares is made with homemade caramel sauce, and they are baked atop a shortbread crust. They are an easy dessert that is sure to please a large group of people. Include them in your assortment of holiday cookies!
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Why You’ll Love This Joanna Gaines Pecan Bars Recipe
- Incredible and Rich Texture.The Pecan Pie Bars have a gooey texture, a chewy texture, and a crunchy texture, and they are filled with a soft caramel that does not stick to your teeth.
- Ingredients of a Good Quality. This dish is made entirely with natural ingredients (no corn syrup).
- Big Batch. This recipe makes enough to fill a 9×13 casserole dish, and depending on how large of portions you cut it, it may feed anywhere from 16 to 28 people, making it ideal for holiday gatherings and serving large groups.
What is Pecan Bars Recipe?
Pecan Bars are a type of pie made of chopped pecans that are combined with an egg, butter, and sugar filling (typically corn syrup). Sugars such as white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey may be substituted for one another. In the United States, it is traditional to include it in holiday meals, and its preparation is recognized as a Southern American culinary specialty.
Joanna Gaines Pecan Bars Recipe Ingredients
- All-purpose flour. produces a foundation that is perfectly stable for the crust. If you have the option, I would suggest going for organic flour that has not been bleached.
- Powdered sugar. a touch of sweetness to the crust (most of the sweetness comes from the caramel topping).
- Salt. The sweetness is tempered by the saltiness of pure sea salt.
- Butter. For the best results, use unsalted, cold butter, since this will produce the flakiest crust.
For the Pecan Filling.
- Sugar. light brown in color consists of molasses, which gives the caramel a deep color and a savory taste.
- Honey.The base of this smooth caramel is created from honey.
- Butter. The use of unsalted butter gives the caramel and buttery flavor an extra layer of decadence.
- Heavy cream used for whipping. It is imperative that you make use of heavy cream, which has a larger percentage of fat, in order to achieve the desired level of thickening in the filling.
- Salt. To counteract the sweetness, we season our food with a touch of fine sea salt.
- Vanilla extract. For the greatest flavor, we recommend using vanilla extract that you make at home.
- Pecans. which have been roughly chopped, give the filling a wonderful crunch and textural contrast.
How To Make Joanna Gaines Pecan Bars Recipe
- Preheat oven to 350°F. Line a 9×13 baking sheet with foil or parchment paper (leave some overhanging for easy removal). Set aside nonstick spray.
- Mix flour, powdered sugar, and salt in a food processor. Add diced cold butter and pulse until mixture is gritty and pea-sized.
- Press the mixture into the prepared pan. Bake at 350 F for 18-20 minutes, or until crust is set and edges are browned. Set aside while you make the filling.
- Brown sugar, honey, butter, cream, and salt in a pot. Simmer for 2 minutes. Add vanilla and pecans after removing from heat.
- Warm crust with pecan filling. Bake for 20-25 minutes until bubbling and caramelized. Cool to room temperature before cutting.
- Once the pecan squares are room temperature, loosen the edges and remove them out of the pan using parchment paper or foil. Cut into 2″ squares. Serve cold.
Recipe Tips
- Pan size. If you must use a smaller pan, increase the amount of time you bake it for and continue to monitor it closely.
- Wet at the top. Make sure that the top is completely baked so that there is no chance of it being runny. Check to see that the top doesn’t wiggle; if it does, bake the dish for a few more minutes.
- Wraping. Wrap parchment paper around the bottom and sides of the baking pan. Before lining the pan with paper, spray it with cooking spray so that the paper will have better adherence to the pan. After the baked bars have cooled down and become firm, remove the entire dessert from the baking tray and cut it into pieces using a sizable chef’s knife.
- Shortbread. To make shortbread, you need to use butter that is COLD, just like when you make pie crust dough. To cut the butter into the flour, you can either use a fork or a pastry cutter. In contrast to the traditional pie, the crust for this one needs to be prebaked before the filling of pecans and butter can be added.
What To Serve With Joanna Gaines Pecan Bars Recipe?
- Milky Coffee.
- Fruit Salad.
- Iced Americano.
- Fresh Orange Juice.
- Green Tea.
- Red Wine.
- Fresh Cow Milk.
How To Store Joanna Gaines Pecan Bars Recipe?
In The Fridge:
You’ll be able to keep the baked pecan pie bars at room temperature for up to four days if you store them in an airtight container. This is because the bars don’t contain any ingredients that spoil quickly.
In The Freezer:
How To Reheat Your Joanna Gaines Pecan Bars Recipe?
In The Oven:
Turn the oven up to 350 degrees Fahrenheit. The chopped nuts should be spread out on a baking sheet that has been lined with parchment paper. Toast them for six to eight minutes, or until they turn a dark color and produce an aroma that is deliciously nutty.
Place the Pecan Bars on a plate that is safe for the microwave, and heat the plate for 15 seconds. Check the Pecan Bars, and return them to the oven for an additional 15 seconds if they require them. Before cutting and serving, give the Pecan Bars a little rest for thirty seconds.
How Do You Know When Pecan Bars Are Done?
- The center is fixed, but it’s fine if it moves ever so slightly from side to side. It should not have a runny consistency.
- It is important that the borders are completely set and do not move in any way.
- The temperature on the inside should be at least 200 degrees Fahrenheit.
- Make an effort not to open and close the oven door too frequently.
Why Are My Pecan Bars Runny?
If the filling in your pecan bars is runny, this may indicate that they were not cooked through. When you’ve already baked it, it can make it even more difficult to make the necessary adjustments.
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Joanna Gaines Pecan Bars Recipe Nutrition Facts
Amount Per Serving
- Calories 294
- Total Fat 17g
- Saturated Fat 8.2g
- Cholesterol 3.3mg
- Sodium 198mg
- Potassium 66mg
- Total Carbohydrate 32g
- Dietary Fiber 0.8g
- Sugars 17g
- Protein 2.9g
- Vitamin A 0%
- Vitamin C 0.3%
- Calcium 9.2%
- Iron 4.9%
Nutrition Facts Source: Source
Servings 4
- Amount Per Serving
- Calories 294
- Calories from Fat 156
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 8.2g41%
- Trans Fat 0.2g
- Cholesterol 3.3mg2%
- Sodium 198mg9%
- Potassium 66mg2%
- Total Carbohydrate 32g11%
- Dietary Fiber 0.8g4%
- Sugars 17g
- Protein 2.9g6%
- Vitamin C 0.3 mg
- Calcium 9.2 mg
- Iron 4.9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
