These Chewy Pecan Bars are chewy, crunchy, melt-in-your-mouth good. They make a perfect bar for the holidays for entertaining or for a hostess/friend gift, too.
Love bars for the holidays? Want more? Then try our Hawaiian Dream Bars, Seven Layer Bars, Scrumptious Turtle Bars or our Lemon Cranberry Bars, too. Or try our Pecan Slab Pie to feed a crowd.
Helpful Items For This Recipe
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Nonstick 9×9 Square Baking Pan
What are in Pecan Bars?
Super easy ingredients, and you may have most on hand already, or they are easy to find at your grocery store, too.
Ingredients
Brown sugar, divided – There is brown sugar in the crust as well as the filling, which will give your bars a more rich flavor because of the molasses that is in brown sugar.
Butter, softened – Use the good stuff for these bars; I never use margarine in baking.
AP flour, divided – All-purpose flour is what most of us have on hand, and that is what I use in these bars.
Large eggs – I always have large eggs on hand; it is the size that I prefer for all my baking and cooking.
Light corn syrup – This gives the pecan bars that ooey gooey, delicious layer.
Vanilla extract – Just a little goes a long way in giving your baking that wonderful vanilla flavor.
Salt – Always a must in baking, too, as it gives all the other ingredients more flavor.
Baking powder – This heightens the filling in the bars as it bakes.
Sweetened shredded coconut – Coconut gives some extra flavor and chew to this dessert.
Pecans, chopped – Well, you can’t have pecan bars without them. See the pro tips below for substitutions.
How to Make Pecan Bars
Preheat your oven to 350 degrees F.
In a medium bowl, combine a 1/2 cup of brown sugar, butter, and 1 cup of AP flour.
Using a pastry cutter, mix the ingredients to form fine crumbs.
Press the mixture into a 9x9x2 baking pan cross-lined with parchment paper. Use the bottom of a measuring cup to press the mixture down.
Place in the preheated oven and bake for 10 minutes.
While the crust is baking, combine the 2 eggs, remaining 1/2 cup of brown sugar, corn syrup, vanilla extract, and remaining 2 tbsps. of flour, salt, and baking powder in the bowl of a stand mixer or large bowl.
Using a beater attachment or a hand mixer, mix the ingredients until well combined.
Then, fold in the sweetened shredded coconut and chopped pecans.
Remove the pan from the oven after 10 minutes and pour the brown sugar and corn syrup mixture over the crumb crust and return the pan to the oven.
Bake for 25 minutes or until golden brown. Be careful not to overbake, as the side of the pan will start to burn.
Allow to cool completely on the counter, then place in the refrigerator until well chilled.
Cut into 25 pieces approximately 1 inch in size.
Store in an airtight container in the refrigerator for a week or freeze for up to 2 months.
Enjoy!!
Recipe Pro Tips!
How to get Squares out of the Pan Easily?
I always love to use parchment placed in the pan both ways, so once your bars are cooled, they can be easily lifted out of the pan to slice.
Also, using an offset spatula or mini spatula works great in getting your squares away from each other, or if you prefer to cut in the pan then to remove them.
A very sharp knife is key to getting straight-edged bars. Plus, keep it clean as you slice.
Can I substitute the Pecans for anything else?
Don’t have pecans, don’t like them or are allergic, then yes, you can also use walnuts, hazelnuts or cashews; they make great alternatives.
Can I Double the Recipe?
Yes, you will need two 9x9x2″ pans, and you can just bake them side by each.
WANT MORE HOLIDAY BAKING IDEAS?
We love holiday baking, and giving treats for the season shows how much you appreciate everyone in a delicious way!! Here are some of our all-time favorites.
Chewy Pecan Bars
Ingredients
- 1 cup brown sugar divided
- 1/2 cup butter softened
- 1 cup AP flour plus 2 Tbsp flour, divided
- 2 large eggs
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup sweetened shredded coconut
- 1 cup pecans chopped
Instructions
- Preheat your oven to 350 degrees F.
- In a medium bowl, combine a 1/2 cup of brown sugar, butter, and 1 cup of AP flour.
- Using a pastry cutter, mix the ingredients to form fine crumbs.
- Press the mixture into a 9x9x2 baking pan cross-lined with parchment paper. Use the bottom of a measuring cup to press the mixture down.
- Place in the preheated oven and bake for 10 minutes.
- While the crust is baking, combine the 2 eggs, remaining 1/2 cup of brown sugar, corn syrup, vanilla extract, and remaining 2 tbsps. of flour, salt, and baking powder in the bowl of a stand mixer or large bowl.
- Using a beater attachment or a hand mixer, mix the ingredients until well combined.
- Then, fold in the sweetened shredded coconut and chopped pecans.
- Remove the pan from the oven after 10 minutes and pour the brown sugar and corn syrup mixture over the crumb crust and return the pan to the oven.
- Bake for 25 minutes or until golden brown. Be careful not to overbake, as the side of the pan will start to burn.
- Allow to cool completely on the counter, then place in the refrigerator until well chilled.
- Cut into 25 pieces approximately 1 inch in size.
- Store in an airtight container in the refrigerator for a week or freeze for up to 2 months.
Comments & Reviews
B says
Is the gooey part supposed to be runny after cooling?
Tara Noland says
No, you must have not baked it long enough or omitted an ingredient.
Margot says
Hi, I really enjoy those pecans bars, there are so delicious.
But I have a question, I got relative who are allergie to all nuts.
Can you suggest what I can put in this recipe instead of nuts.
Thank you for sharing this recipe.
Tara Noland says
I think maybe raisins, dried cranberries or pumpkin seeds would work. Maybe a combination would be even better!!
Margot says
Thank you for your respond I will try them.
Thank you again. I really enjoy your recipes.
Tara Noland says
You are so welcome!