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recipe for pecan bars
- Total Time: 85 minutes
- Yield: 16–25 bars 1x
- Diet: General
Description
This easy pecan bar recipe offers a comforting, gooey, sweet treat with crispy edges and a creamy center, ideal for busy schedules and big appetites. It combines the warm aroma of toasted pecans and a buttery crust for an irresistible dessert.
Ingredients
- 170 g (1.5 sticks) unsalted butter, softened (or use a plant-based butter alternative for a dairy-free option)
- 80 g (0.67 cup) granulated sugar
- 220 g (1.75 cups) all-purpose flour (or a 1:1 gluten-free flour blend)
- Pinch of salt
- 115 g (1 stick) unsalted butter, melted
- 100 g (0.5 cup) packed light brown sugar
- 180 ml (0.75 cup) light corn syrup
- 2 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 1 teaspoon ground cardamom
- 1 teaspoon fresh orange zest
- Pinch of salt
- 250 g (2.5 cups) pecan halves (for best flavor, look for plump, fresh pecans)
- 60 g (0.5 cup) powdered sugar, sifted
- 1–2 teaspoons fresh orange juice
- 0.25 teaspoon orange blossom water
- 20 g (scant 0.25 cup) pistachios, finely crushed and lightly toasted (for vibrant color and contrasting crunch)
Instructions
- Prepare Pan & Preheat Oven: Preheat oven to 175C (350F). Lightly grease a 23×23 cm (9×9 inch) baking pan and line it with parchment paper, leaving an overhang on two sides.
- Make the Crust: In a medium bowl, cream together the softened butter, granulated sugar, and pinch of salt until the mixture is light and fluffy. Gradually add the all-purpose flour, mixing until just combined and a soft dough forms. Press the dough evenly into your prepared 9×9 inch baking pan. Bake for 15 minutes, or until the edges appear lightly golden. (If your dough seems too crumbly, add a teaspoon of cold water, mixing until it just comes together.)
- Prepare the Filling: While the crust bakes, whisk together the melted butter, light brown sugar, light corn syrup, eggs, alcohol-free vanilla extract, ground cardamom, fresh orange zest, and a pinch of salt in a large bowl until smooth. Stir in the pecan halves.
- Assemble and Bake: Pour the pecan filling evenly over the par-baked crust. Return the pan to the oven and bake for another 30-35 minutes, or until the filling is set and looks golden brown around the edges. The center might have a slight jiggle, indicating it’s perfectly gooey.
- Cool Completely: Remove the pan from the oven and let the bars cool completely on a wire rack. Cooling fully is absolutely crucial for achieving clean cuts. (Chilling them in the refrigerator for an hour or two to firm them up before slicing is a great meal prep recipe tip.)
- Make Drizzle & Finish: Once cooled, whisk together the sifted powdered sugar, 1 teaspoon of fresh orange juice, and the orange blossom water in a small bowl until smooth. If it’s too thick, add the remaining orange juice a few drops at a time until you reach a perfect drizzling consistency.
- Cut & Serve: Lift the bars from the pan using the parchment paper overhang. On a clean cutting board, cut into 16 or 25 even bars. Drizzle the orange blossom glaze in a delicate zigzag pattern over the top. Finish by sprinkling the finely crushed, lightly toasted pistachios over the glazed bars for a vibrant color contrast and textural crunch.
Notes
Cooling completely is crucial for clean cuts; chilling bars in the refrigerator for 1-2 hours after cooling will further firm them up for easier slicing. For dietary needs, consider plant-based butter or a 1:1 gluten-free flour blend. Time-saving hacks include using a food processor for the crust or buying pre-chopped pecans. Enhance flavors with a teaspoon of cinnamon, a pinch of extra salt, or a handful of mini chocolate chips in the filling.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx 60 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg