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Joanna Gaines's Pecan Bars

Pecan Bars

byJoanna Gaines
Total 3 hours and 35 minutes (includes cooling time)
Active 25 mins
Makes 20 servings
  • Cooking spray
  • 2 cups all-purpose flour
  • 13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, 8 tablespoons (1 stick) cold and cubed, and 5 tablespoons melted
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 2 1/2 cups roughly chopped pecans
  • 1 3/4 cups sugar
  • 1 1/2 cups light corn syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons melted unsalted butter
  • Whipped cream, for serving
  1. For the crust: Preheat the oven to 350°F. Spray a 9 x 13-inch glass baking dish with cooking spray to coat all sides. Line the bottom with parchment paper, leaving some overhanging the sides so it's easier to remove from the baking dish later.
  2. In a food processor, pulse the flour, cold butter, sugar, and salt until well combined. Slowly pour in the melted butter and pulse until the mixture crumbles like sand, about 1 minute.
  3. Using your hands, press the mixture evenly into the prepared baking dish, covering the bottom completely.
  4. Bake until the crust is light brown, 25 minutes. Set aside, and leave the oven on.
  5. For the filling: In a large bowl, whisk the eggs for about 15 seconds. Add the chopped pecans, sugar, corn syrup, vanilla, and salt. Mix well to combine. Slowly stir in the melted butter until well combined.
  6. Evenly pour the mixture over the warm crust. Bake until the center is slightly puffed and set, 45 to 50 minutes.
  7. Let cool for 2 hours.
  8. Using a sharp knife or serrated knife, cut into 20 squares and serve with a spoonful of fresh whipped cream. (For a more precise cut, place a piece of wax paper on a work surface, gently pop the contents out of the dish onto the paper, and cut).