18 Delicious Pecan Bars Recipes Irresistible

Welcome to your next baking adventure, where we dive into the sweet, buttery world of pecan bars! Whether you’re craving a gooey treat for your holiday table or a simple snack to satisfy your sweet tooth, we’ve gathered 18 irresistible recipes that promise to delight. From classic to creative twists, there’s a pecan bar here for every occasion. Let’s get baking!

Classic Pecan Pie Bars

Perhaps there’s no better way to welcome the warmth of summer than with a batch of Classic Pecan Pie Bars, a dessert that marries the rich, buttery crust with the gooey, nutty topping we all adore. It’s a recipe that feels like a hug, perfect for those leisurely afternoons when time seems to stand still.

Ingredients

• 1 cup unsalted butter, softened (I find that room temperature butter blends more smoothly into the crust)
• 2 cups all-purpose flour (for that perfect, crumbly texture)
• 1/2 cup granulated sugar (just the right amount of sweetness to balance the pecans)
• 1/4 tsp salt (to enhance all the flavors)
• 4 large eggs (room temperature eggs incorporate better into the filling)
• 1 1/2 cups light corn syrup (the secret to that signature pecan pie gooeyness)
• 1 1/2 cups packed brown sugar (for a deep, caramel-like flavor)
• 2 tbsp melted butter (adds richness to the filling)
• 2 tsp vanilla extract (pure vanilla makes all the difference)
• 2 1/2 cups chopped pecans (toasted pecans bring out a deeper flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, mix 1 cup softened butter, flour, granulated sugar, and salt until the mixture resembles coarse crumbs. Press firmly into the prepared pan to form an even crust.
3. Bake the crust for 20 minutes until lightly golden. Tip: Pressing the crust with the back of a spoon ensures it’s compact and bakes evenly.
4. While the crust bakes, whisk together eggs, corn syrup, brown sugar, 2 tbsp melted butter, and vanilla extract until smooth. Stir in the chopped pecans.
5. Pour the pecan mixture over the hot crust, spreading evenly. Return to the oven and bake for 25-30 minutes until the filling is set. Tip: The filling should jiggle slightly in the center when shaken; it will firm up as it cools.
6. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into bars. Tip: For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.

Mmm, the contrast between the crisp crust and the soft, nutty filling is simply divine. Serve these bars slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them as they are, letting the flavors speak for themselves.

Chocolate Drizzled Pecan Bars

Evenings like these call for something sweet, something that feels like a hug in dessert form. Chocolate drizzled pecan bars are just that—a perfect blend of crunchy, buttery, and chocolatey goodness.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsalted butter, softened (room temp makes it easier to mix)
• 1/4 cup brown sugar (pack it tight for that rich molasses flavor)
• 1 cup pecans, chopped (toasting them first brings out a deeper nuttiness)
• 1/2 cup chocolate chips (I prefer dark chocolate for a bittersweet contrast)
• 1 tbsp coconut oil (helps the chocolate drizzle smoothly)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix the flour, softened butter, and brown sugar until the mixture resembles coarse crumbs. Press firmly into the prepared pan to form an even layer.
3. Bake for 15 minutes, or until the edges just start to turn golden. Tip: Don’t overbake; the base will harden as it cools.
4. While the base is still warm, sprinkle the chopped pecans evenly over the top, pressing them lightly into the surface.
5. In a small microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second bursts, stirring until smooth. Drizzle over the pecans with a spoon or piping bag for more control.
6. Let the bars cool completely in the pan before lifting them out using the parchment overhang. Cut into squares with a sharp knife. Tip: Wiping the knife between cuts gives cleaner edges.

Now, the bars are ready to serve, with their crumbly base giving way to the crunch of pecans and the silkiness of chocolate. They’re perfect alongside a cup of coffee or as a decadent finish to a dinner party. Notice how the chocolate sets just enough to hold its shape but melts delightfully in your mouth.

Maple Glazed Pecan Bars

Maple glazed pecan bars are the kind of treat that whispers of autumn afternoons and the simple joy of baking something sweet. They’re a delightful blend of crunchy pecans and rich maple, with a buttery base that melts in your mouth.

Ingredients

• 1 cup unsalted butter, softened (I find that butter at room temperature blends more smoothly)
• 1/2 cup granulated sugar (for that perfect hint of sweetness)
• 2 cups all-purpose flour (I always sift mine to avoid lumps)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 2 cups pecans, roughly chopped (for a rustic texture)
• 3/4 cup pure maple syrup (the real deal makes all the difference)
• 1/4 cup heavy cream (adds a luxurious richness to the glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
3. Gradually add the sifted flour and salt to the butter mixture, mixing just until combined. The dough will be crumbly but should hold together when pressed.
4. Press the dough evenly into the prepared baking pan. Use the back of a spoon or your fingers to smooth it out. Tip: Lightly flouring your fingers can prevent sticking.
5. Bake the crust for 15 minutes, or until the edges are just starting to turn golden. Remove from the oven but leave the oven on.
6. While the crust bakes, combine the chopped pecans, maple syrup, and heavy cream in a saucepan over medium heat. Bring to a simmer, stirring constantly, and cook for 2 minutes until slightly thickened.
7. Pour the pecan mixture over the pre-baked crust, spreading it evenly with a spatula.
8. Return the pan to the oven and bake for another 20 minutes, or until the topping is bubbly and the pecans are toasted. Tip: Keep an eye on it during the last 5 minutes to prevent over-browning.
9. Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares.

Rich in flavor and texture, these maple glazed pecan bars offer a satisfying crunch with every bite. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them as they are with your afternoon tea.

Salt Caramel Pecan Bars

How quietly the morning unfolds, with the promise of something sweet lingering in the air. Today, I find myself drawn to the kitchen, where the simple act of baking can feel like a gentle embrace.

Ingredients

• 1 cup unsalted butter, softened (I find it blends more smoothly when it’s just the right softness)
• 1/2 cup granulated sugar (a little sweetness to start the day)
• 2 cups all-purpose flour (the foundation of our creation)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1 cup pecans, chopped (for that irresistible crunch)
• 1 cup caramel sauce (homemade or store-bought, both have their charms)
• 1/2 tsp vanilla extract (a dash of warmth)

Instructions

1. Preheat your oven to 350°F (177°C), ensuring it’s perfectly heated for even baking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the sides of the bowl occasionally for a uniform mix.
3. Gradually add the flour and salt to the butter mixture, mixing until just combined. The dough should come together but not be overworked.
4. Press the dough evenly into a 9×13 inch baking pan lined with parchment paper. Tip: Use the bottom of a measuring cup to smooth the dough for an even layer.
5. Bake for 20 minutes, or until the edges are just starting to turn golden. The center will still be soft but will set as it cools.
6. Remove from the oven and immediately sprinkle the chopped pecans over the hot crust, then drizzle with caramel sauce. Tip: Warm the caramel slightly if it’s too thick to drizzle easily.
7. Allow to cool completely in the pan on a wire rack before cutting into bars. This patience ensures clean cuts and perfect layers.

Now the bars reveal their true character: a buttery crust that crumbles just so, crowned with a layer of pecans held together by the rich, velvety caramel. Serve them with a dusting of sea salt or alongside a cup of strong coffee for a moment of pure indulgence.

White Chocolate Pecan Bars

Now, as the morning light filters through the kitchen window, there’s something about the combination of white chocolate and pecans that feels like a gentle embrace. It’s a recipe that carries the warmth of shared moments and the sweetness of quiet mornings.

Ingredients

• 1 cup unsalted butter, softened (I find that butter at room temperature blends more smoothly)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 2 cups all-purpose flour (sifted, to keep the bars light)
• 1/4 tsp salt (a pinch to balance the flavors)
• 1 cup white chocolate chips (I love the creamy texture they add)
• 1 cup chopped pecans (toasted lightly for an extra layer of flavor)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated before baking for even cooking.
2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
3. Gradually add the sifted flour and salt to the butter mixture, mixing until just combined to avoid overworking the dough.
4. Press the dough evenly into a 9×13 inch baking pan lined with parchment paper, using your fingers or a flat-bottomed glass for a smooth surface.
5. Sprinkle the white chocolate chips and toasted pecans evenly over the dough, gently pressing them in to adhere.
6. Bake for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly soft.
7. Allow the bars to cool completely in the pan on a wire rack before cutting into squares, ensuring clean cuts.

Melt-in-your-mouth tender with a satisfying crunch, these bars are a delightful contrast of textures. Serve them alongside a cup of herbal tea for a serene afternoon treat, or pack them for a picnic to share under the open sky.

Spiced Pecan Bars with Cinnamon

Falling into the rhythm of baking brings a quiet joy, especially when the recipe is as comforting as these spiced pecan bars. The warmth of cinnamon and the crunch of pecans create a symphony of flavors that feel like a hug in every bite.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just slightly cooler than room temp makes the perfect crust)
• 1/2 cup granulated sugar (a little sweetness to balance the spices)
• 2 cups all-purpose flour (the foundation of our crust)
• 1/4 tsp salt (just a pinch to enhance all the flavors)
• 2 cups pecans, roughly chopped (for that irresistible crunch)
• 1/2 cup honey (I love the depth it adds, more than just sugar could)
• 1/4 cup heavy cream (makes the filling luxuriously smooth)
• 2 tsp cinnamon (the star of the show, warming and fragrant)
• 1 tsp vanilla extract (a splash for that homey aroma)

Instructions

1. Preheat your oven to 350°F (175°C). A properly heated oven ensures even baking.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a tender crust.
3. Gradually mix in the flour and salt until the dough comes together. Press this mixture firmly into a 9×13 inch baking pan lined with parchment paper. Tip: Use the bottom of a measuring cup to smooth the dough for an even layer.
4. Bake the crust for 15 minutes, or until just lightly golden. This pre-baking prevents a soggy bottom.
5. While the crust bakes, combine the pecans, honey, heavy cream, cinnamon, and vanilla extract in a saucepan over medium heat. Stir constantly for about 5 minutes until the mixture thickens slightly. Tip: Keep an eye on the heat to prevent the honey from burning.
6. Pour the pecan mixture over the pre-baked crust, spreading it evenly. Return to the oven and bake for another 20 minutes, or until the filling is bubbly and set.
7. Allow the bars to cool completely in the pan on a wire rack before cutting into squares. Tip: For clean cuts, use a sharp knife and wipe it between slices.

Mmm, the bars emerge with a buttery crust that crumbles just right, giving way to the sticky, spiced pecan topping. Serve them slightly warm with a scoop of vanilla ice cream for a decadent twist, or enjoy them as they are, letting the cinnamon and pecans take center stage.

Coconut Pecan Bars

There’s something deeply comforting about the combination of coconut and pecan, especially when they come together in a bar that’s both chewy and crisp. Today, I found myself lost in the process of making these bars, the aroma filling the kitchen like a warm hug.

Ingredients

• 1 cup unsalted butter, softened (I always keep mine out the night before)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 2 cups all-purpose flour (sifted, it makes all the difference)
• 1/2 tsp salt (just a pinch to balance the flavors)
• 1 cup chopped pecans (toasted lightly for extra crunch)
• 1 cup sweetened shredded coconut (the secret to the chewy texture)
• 1 can (14 oz) sweetened condensed milk (rich and creamy, no substitutes)
• 1 tsp vanilla extract (pure, for that aromatic depth)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Gradually mix in the sifted flour and salt until the dough comes together. Press this mixture evenly into the prepared pan to form the crust.
4. Bake the crust for 15 minutes, or until just starting to turn golden around the edges. Tip: This pre-baking ensures a crisp base for the bars.
5. While the crust bakes, combine the chopped pecans, shredded coconut, sweetened condensed milk, and vanilla extract in a bowl. Spread this mixture over the hot crust as soon as it comes out of the oven.
6. Return the pan to the oven and bake for another 25 minutes, or until the topping is golden brown and set. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
7. Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares.

After cooling, these bars reveal a delightful contrast between the crisp crust and the soft, chewy topping. Enjoy them with a cup of coffee in the morning or as a sweet end to your day.

Bourbon Infused Pecan Bars

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making these bourbon-infused pecan bars. It’s a recipe that invites patience, rewarding you with layers of flavor that unfold slowly, much like the quiet moments we cherish.

Ingredients

• 1 cup unsalted butter, softened (I find that butter at room temperature blends more smoothly)
• 2 cups all-purpose flour (a scoop-and-level method works best here)
• 1/2 cup granulated sugar (for that perfect hint of sweetness)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 3 large eggs (room temperature eggs incorporate better)
• 1 1/2 cups packed brown sugar (dark brown sugar adds a deeper flavor)
• 1/2 cup bourbon (choose one you’d enjoy sipping)
• 2 cups chopped pecans (toasted pecans bring out a richer taste)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix the softened butter, flour, granulated sugar, and salt until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
3. Bake the crust for 20 minutes, or until lightly golden. Tip: A fork can help prick any bubbles that form during baking.
4. While the crust bakes, whisk together the eggs, brown sugar, bourbon, and vanilla extract in a large bowl until smooth.
5. Stir in the chopped pecans, ensuring they’re evenly distributed throughout the mixture.
6. Pour the pecan mixture over the hot crust, spreading it evenly with a spatula.
7. Return the pan to the oven and bake for another 25 minutes, or until the filling is set. Tip: The center should barely jiggle when shaken gently.
8. Cool completely in the pan on a wire rack before lifting out using the parchment overhang. Tip: For cleaner cuts, chill the bars in the fridge for an hour before slicing.

Kaleidoscopic in flavor, these bars offer a crunchy crust that gives way to a gooey, nutty center, with the bourbon weaving through each bite. Serve them slightly warmed with a scoop of vanilla ice cream for a decadent twist, or enjoy them as they are, letting the complexity of flavors stand proud.

Vegan Pecan Bars

Wandering through the kitchen this morning, the thought of creating something sweet yet wholesome led me to these vegan pecan bars. They’re a delightful blend of crunchy and chewy, with a richness that belies their simplicity.

Ingredients

• 1 cup of medjool dates, pitted (soaked in warm water for 10 minutes if they’re not soft)
• 1 cup of raw pecans, plus extra for topping (toasting them lightly brings out their flavor)
• 1/2 cup of almond flour (for that perfect, tender crust)
• 2 tbsp of maple syrup (the darker, the better for depth of flavor)
• 1/4 tsp of sea salt (just a pinch to balance the sweetness)
• 1 tsp of vanilla extract (pure, for that unmistakable aroma)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a food processor, blend the dates until they form a sticky paste. This is your natural sweetener binding everything together.
3. Add 1 cup of pecans, almond flour, maple syrup, sea salt, and vanilla extract to the food processor. Pulse until the mixture comes together but still has some texture.
4. Press the mixture firmly into the prepared pan, using the back of a spoon or your fingers to create an even layer.
5. Chop the extra pecans and sprinkle them over the top, pressing lightly so they adhere.
6. Bake for 15-20 minutes, until the edges are just starting to turn golden. Keep an eye on it to prevent over-baking.
7. Let the bars cool completely in the pan before lifting them out using the parchment overhang. This patience ensures they set properly.
8. Cut into squares or rectangles. A sharp knife dipped in hot water makes clean cuts.

Decadently rich yet surprisingly light, these bars offer a satisfying crunch with every bite. Serve them alongside a cup of chai tea for an afternoon treat that feels both indulgent and nourishing.

Gluten-Free Pecan Bars

Venturing into the realm of gluten-free baking can feel like navigating a labyrinth, but these pecan bars are a beacon of simplicity and comfort. They whisper of autumn afternoons and the crunch of leaves underfoot, offering a sweet, nutty embrace that’s both indulgent and mindful.

Ingredients

• 1 1/2 cups gluten-free flour blend (I swear by Bob’s Red Mill for its consistent texture)
• 1/2 cup unsalted butter, melted (let it cool slightly to avoid a greasy crust)
• 1/4 cup granulated sugar (a little goes a long way in balancing the pecans)
• 1/4 tsp salt (sea salt adds a lovely depth)
• 2 cups pecans, roughly chopped (toasting them first unlocks a deeper flavor)
• 3/4 cup pure maple syrup (the darker, the richer the taste)
• 1/4 cup brown sugar, packed (for that molasses kick)
• 1 tsp vanilla extract (always pure, never imitation)
• 2 large eggs, room temperature (they blend more smoothly into the filling)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix the gluten-free flour blend, granulated sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand.
3. Press the dough firmly into the prepared pan, using the back of a spoon to create an even layer. Bake for 15 minutes, just until the edges start to golden.
4. While the crust bakes, whisk together the maple syrup, brown sugar, vanilla extract, and eggs in a large bowl until smooth. Fold in the chopped pecans gently.
5. Pour the pecan mixture over the pre-baked crust, spreading it evenly. Return to the oven and bake for 25 minutes, or until the filling is set and slightly puffed.
6. Let the bars cool completely in the pan on a wire rack. This patience ensures clean cuts and layers that hold their shape.
7. Once cooled, lift the bars out using the parchment overhang and cut into squares with a sharp knife.

Fragrant with vanilla and maple, these bars strike a perfect balance between chewy and crisp. Serve them alongside a dollop of coconut whipped cream for a decadent twist, or enjoy them as they are, with a cup of strong black coffee.

Pumpkin Spice Pecan Bars

How the gentle aroma of cinnamon and nutmeg fills the kitchen, reminding me of autumn leaves and cozy evenings. These Pumpkin Spice Pecan Bars are a tender embrace of seasonal flavors, perfect for savoring slowly with a cup of tea.

Ingredients

– 1 cup pumpkin puree (homemade or canned, but I love the depth of flavor in homemade)
– 1/2 cup unsalted butter, melted (I find it blends more smoothly when slightly cooled)
– 1 cup brown sugar (packed, for that rich molasses hint)
– 2 large eggs (room temperature, as they incorporate better into the batter)
– 1 tsp vanilla extract (pure, for the best aroma)
– 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tsp pumpkin pie spice (or make your own blend for a personal touch)
– 1/2 cup chopped pecans (toasted, for an extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, eggs, and vanilla extract until smooth.
3. Sift in the flour, baking powder, salt, and pumpkin pie spice, folding gently to avoid overmixing—this keeps the bars tender.
4. Stir in the chopped pecans, reserving a handful for topping if desired.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved pecans over the top for a decorative finish.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
7. Let the bars cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.

These bars are wonderfully moist with a subtle spice warmth, and the pecans add a delightful crunch. Try serving them slightly warmed with a dollop of whipped cream for an indulgent treat.

Orange Zest Pecan Bars

Sometimes, the simplest combinations bring the most comfort, like these orange zest pecan bars that marry the warmth of pecans with the bright kiss of citrus. It’s a recipe that feels like a hug, perfect for those quiet afternoons when you need a little sweetness.

Ingredients

• 1 cup unsalted butter, softened (I find it blends better when it’s just the right softness, not melted)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 2 cups all-purpose flour (the backbone of our bars)
• 1/4 tsp salt (to balance the flavors)
• 4 large eggs, room temperature (they incorporate more smoothly)
• 1 1/2 cups packed brown sugar (for a deep, molasses-like sweetness)
• 1 tbsp vanilla extract (my secret to depth of flavor)
• 2 cups chopped pecans (toasted lightly for extra crunch)
• 2 tbsp orange zest (the star that brightens every bite)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Gradually mix in the flour and salt until just combined, then press the dough evenly into the prepared pan. Tip: Use the bottom of a measuring cup to smooth the dough for an even layer.
4. Bake the crust for 15 minutes, or until lightly golden. Meanwhile, whisk together the eggs, brown sugar, vanilla extract, and orange zest in a bowl.
5. Stir in the chopped pecans, then pour the mixture over the pre-baked crust. Tip: Spread the pecans evenly for consistent texture in every bite.
6. Return to the oven and bake for another 25 minutes, or until the filling is set and the edges are a deep golden brown.
7. Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares.

Kindly, these bars offer a delightful contrast between the buttery, crisp crust and the chewy, nutty topping, with the orange zest lending a refreshing zing. Serve them slightly warmed with a dollop of whipped cream for an extra indulgent treat.

Dark Chocolate Pecan Bars

Evenings like these call for something sweet, something that feels like a hug in dessert form. Dark chocolate pecan bars are just that—a rich, nutty treat that’s as comforting to make as it is to eat.

Ingredients

• 1 cup unsalted butter, softened (I find it blends better when it’s just right)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1 tsp vanilla extract (the real deal, none of that imitation stuff)
• 2 cups all-purpose flour (sifted, always sifted)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 2 cups dark chocolate chips (the darker, the better for me)
• 1 1/2 cups chopped pecans (toasted lightly for extra crunch)
• 1/2 cup heavy cream (for a silky chocolate topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the vanilla extract until just combined.
4. Gradually add the sifted flour and salt to the butter mixture, mixing on low speed until the dough comes together. Tip: Don’t overmix to keep the crust tender.
5. Press the dough evenly into the prepared baking pan and bake for 20 minutes, or until the edges are just golden.
6. While the crust bakes, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour over the dark chocolate chips in a heatproof bowl. Let sit for 2 minutes before stirring until smooth.
7. Once the crust is out of the oven, immediately sprinkle the chopped pecans over the top, then pour the chocolate ganache over the pecans, spreading it evenly with a spatula.
8. Allow the bars to cool at room temperature for 1 hour, then refrigerate for another hour to set the chocolate completely. Tip: For clean cuts, use a sharp knife dipped in hot water.

What emerges is a bar with a buttery crust, a layer of crunchy pecans, and a glossy dark chocolate topping that’s decadently rich. Serve these chilled, with a drizzle of caramel or a sprinkle of sea salt for an extra touch of elegance.

Honey Roasted Pecan Bars

Sometimes, the simplest ingredients come together to create something unexpectedly magical. Today, I found myself lost in the warmth of my kitchen, the sweet scent of honey and toasted pecans filling the air, as I prepared these honey roasted pecan bars.

Ingredients

• 1 cup all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 1/4 cup granulated sugar (for that just-right sweetness)
• 1/4 tsp salt (to balance the flavors)
• 1 cup honey (local honey adds a lovely depth)
• 2 cups pecans, roughly chopped (toasting them first brings out their nuttiness)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 tsp cinnamon (a whisper of spice)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix the flour, softened butter, granulated sugar, and salt until the mixture resembles coarse crumbs. Press firmly into the prepared pan to form an even layer. Bake for 15 minutes until just golden.
3. While the crust bakes, combine the honey, chopped pecans, vanilla extract, and cinnamon in a saucepan over medium heat. Stir constantly for about 5 minutes until the mixture thickens slightly.
4. Pour the pecan mixture over the pre-baked crust, spreading evenly. Return to the oven and bake for another 20 minutes, or until the topping is bubbly and golden.
5. Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift out using the parchment overhang and cut into squares.

Mmm, the bars are a delightful contrast of textures—crisp crust giving way to a chewy, nutty topping. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent treat, or enjoy them as they are, with a cup of strong coffee.

Lemon Glazed Pecan Bars

Perhaps there’s no better way to welcome the gentle warmth of June than with a batch of lemon glazed pecan bars, a dessert that perfectly balances the zest of lemon with the rich, buttery crunch of pecans. It’s a recipe that feels like a slow Sunday morning, inviting you to take your time and savor each step.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just pulled from the fridge doesn’t cream as well)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 2 cups all-purpose flour (sifted, to keep the crust light and tender)
• 1/4 tsp salt (a pinch to balance the flavors)
• 2 cups pecans, chopped (toasted lightly for an extra layer of flavor)
• 3/4 cup lemon juice, freshly squeezed (because bottled just doesn’t have the same brightness)
• 3 eggs, room temperature (they blend more smoothly into the filling)
• 1 1/2 cups granulated sugar (for the filling, creating a sweet contrast to the tart lemon)
• 1/4 cup powdered sugar (for dusting, because presentation matters)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Gradually mix in the sifted flour and salt until the dough comes together. Press the dough evenly into the prepared pan. Tip: Use the bottom of a measuring cup to smooth the dough for an even crust.
4. Bake the crust for 20 minutes, or until lightly golden. While the crust bakes, whisk together the eggs, 1 1/2 cups granulated sugar, and lemon juice in a medium bowl until smooth.
5. Remove the crust from the oven and sprinkle the toasted pecans evenly over the top. Carefully pour the lemon mixture over the pecans.
6. Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set. Tip: The bars are done when the edges are slightly puffed and the center no longer jiggles.
7. Allow the bars to cool completely in the pan on a wire rack, then lift out using the parchment overhang. Dust with powdered sugar before cutting into squares.

Buttery and crisp at the base, these bars give way to a layer of pecans suspended in a tangy, sweet lemon filling. Serve them with a dollop of whipped cream or alongside a cup of herbal tea for an afternoon treat that feels both indulgent and refreshing.

Raspberry Swirl Pecan Bars

Yesterday, as the golden light of evening spilled across my kitchen counter, I found myself lost in the simple joy of baking, the kind that feels like a gentle hug. Raspberry Swirl Pecan Bars emerged from this quiet moment, a delightful blend of tart and sweet, with a crunch that sings of home.

Ingredients

• 1 cup unsalted butter, softened (I always let mine sit out for an hour—it makes all the difference.)
• 1/2 cup granulated sugar (Just enough to sweeten the deal without overpowering the raspberries.)
• 2 cups all-purpose flour (Spooned and leveled, for that perfect crumbly texture.)
• 1/4 tsp salt (A pinch to balance the sweetness.)
• 1 cup raspberry jam (Homemade or store-bought, as long as it’s bursting with flavor.)
• 1 cup chopped pecans (Toasted lightly for an extra layer of nuttiness.)
• 1 tsp vanilla extract (The secret whisper of warmth in every bite.)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Gradually add the flour and salt to the butter mixture, mixing just until the dough comes together. Press this dough evenly into the prepared pan.
4. Bake the crust for 15 minutes, or until it just starts to turn golden around the edges. Tip: This pre-baking step ensures your crust won’t get soggy from the jam.
5. Remove the crust from the oven and spread the raspberry jam evenly over the top. Sprinkle with chopped pecans and drizzle with vanilla extract.
6. Return the pan to the oven and bake for another 20-25 minutes, until the jam is bubbly and the pecans are toasted. Tip: Keep an eye on the pecans to prevent them from burning.
7. Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Perfectly balanced between the tartness of raspberry and the earthy crunch of pecans, these bars are a testament to the beauty of simple ingredients coming together. Serve them slightly warmed with a dollop of whipped cream for an extra indulgent treat.

Mint Chocolate Pecan Bars

Beneath the golden glow of the afternoon sun, there’s something utterly comforting about the blend of cool mint, rich chocolate, and crunchy pecans coming together in a bar that feels like a hug in dessert form.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just a tad cooler than room temp makes the crust perfect)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 2 cups all-purpose flour (sifted, because no one likes lumpy crust)
• 1/4 tsp salt (a pinch to balance the sweetness)
• 1 cup semi-sweet chocolate chips (melted, for a smooth layer)
• 1/2 cup chopped pecans (toasted lightly for extra crunch)
• 1 tsp peppermint extract (the secret to that refreshing kick)
• 1 tbsp powdered sugar (for a delicate dusting at the end)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Gradually add the sifted flour and salt to the butter mixture, mixing until just combined. Press the dough evenly into the prepared pan. Tip: Use the bottom of a measuring cup to press the dough down firmly and smoothly.
4. Bake the crust for 20 minutes, or until the edges are just starting to turn golden. Let it cool slightly while you prepare the next layer.
5. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Stir in the peppermint extract. Tip: Be careful not to overheat the chocolate to avoid seizing.
6. Spread the melted chocolate evenly over the slightly cooled crust, then sprinkle the toasted pecans on top. Lightly press the pecans into the chocolate to ensure they stick.
7. Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour to set the chocolate. Before serving, dust with powdered sugar for a touch of elegance.

Nowhere does the contrast of textures and flavors shine more brightly than in these bars—crisp crust, velvety chocolate, and the satisfying crunch of pecans. Serve them chilled for a refreshing treat, or let them sit out for a few minutes if you prefer the chocolate a bit softer against the fork.

Toffee Pecan Bars

Baking these toffee pecan bars feels like wrapping yourself in a warm blanket on a chilly afternoon. The process is simple, yet the result is deeply comforting, with a rich buttery base and a crunchy, nutty topping that sings of caramelized sugar.

Ingredients

• 1 cup unsalted butter, softened (I find that butter at room temperature blends more smoothly)
• 1 cup packed light brown sugar (the molasses in brown sugar adds a depth of flavor)
• 1 large egg yolk (save the white for a morning omelet)
• 2 cups all-purpose flour (I always sift mine to avoid lumps)
• 1/2 teaspoon salt (a pinch of sea salt enhances the toffee flavor)
• 2 cups chopped pecans (toasting them first brings out their natural oils)
• 1 cup toffee bits (homemade or store-bought, both work wonderfully)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes. This step is crucial for a tender base.
3. Beat in the egg yolk until fully incorporated, then gradually mix in the flour and salt until just combined. Overmixing can lead to tough bars.
4. Press the dough evenly into the prepared pan. A flat-bottomed glass dipped in flour helps smooth it out without sticking.
5. Sprinkle the chopped pecans and toffee bits evenly over the dough, gently pressing them in to adhere.
6. Bake for 25-30 minutes, or until the edges are golden and the center is set. The aroma will tell you when it’s close.
7. Allow to cool completely in the pan on a wire rack before lifting out and cutting into bars. Patience here ensures clean slices.

Just out of the oven, these bars offer a delightful contrast between the crisp pecans and the chewy toffee. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent twist, or pack them for a sweet midday pick-me-up.

Conclusion

We hope this roundup of 18 Delicious Pecan Bars Recipes has inspired you to bake up something irresistible! Whether you’re a seasoned baker or just starting out, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!