Best 5 Brown Sugar Pecan Sticky Bars Recipes

Indulge in the delectable Brown Sugar Pecan Sticky Bars, a symphony of flavors and textures that will tantalize your taste buds. Featuring an irresistibly gooey brown sugar filling studded with crunchy pecans, these delightful bars are enveloped in a tender, buttery crust that crumbles at the touch. With their irresistible aroma and tempting appearance, these sticky bars are perfect for any occasion, from casual gatherings to special celebrations. This recipe collection offers two variations to satisfy every craving: the classic Brown Sugar Pecan Sticky Bars and a tantalizing Chocolate Chip Brown Sugar Pecan Sticky Bars variation that blends rich chocolate chips into the gooey filling. Both recipes are easy to follow and yield a generous batch of sticky bars that are sure to be a hit among family and friends.

Let's cook with our recipes!

CHEWY PECAN PIE BARS

Chewy Pecan Pie Bars image

This is one of my husband's favorite recipes, and he suggested I send it in. I've been making these pecan pie bars for many years. -Judy Taylor, Shreveport, Louisiana

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

1/4 cup butter, melted
2 cups packed brown sugar
2/3 cup all-purpose flour
4 large eggs, room temperature
2 teaspoons vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped pecans
Confectioners' sugar, optional

Steps:

Preheat oven to 350°. Pour butter into a 13x9-in. baking pan. In a large bowl, combine the next 6 ingredients; mix well. Stir in pecans. Spread over butter. , Bake 30-35 minutes. Remove from oven. If desired, immediately dust with confectioners' sugar. Cool before cutting.

Nutrition Facts : Calories 180 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 75mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

BROWN SUGAR AND PECAN STICKY BUNS

Brown Sugar and Pecan Sticky Buns image

Make these delicious treats ahead of time and serve these sticky, sweet buns for breakfast or brunch.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 6

Ingredients

All-purpose flour, for work surface
1 recipe Quick Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen
1 cup plus 6 tablespoons unsalted butter (2 3/4 sticks), room temperature
1 cup packed dark-brown sugar
1 1/2 cups pecans, chopped
1/2 teaspoon coarse salt

Steps:

On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).
Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan.
Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.

Nutrition Facts : Calories 561 g, Fat 37 g, Fiber 2 g, Protein 6 g

CHEWY PECAN BARS

Chewy Pecan Bars image

A friend from Texas gave me this recipe years ago. Because it's so easy to make, I've relied on it quite often.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

1/4 cup butter, melted
4 large eggs, room temperature
2 cups packed brown sugar
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped pecans
Confectioners' sugar

Steps:

Spread butter evenly in an ungreased 13-in. x 9-in. baking pan. In a large bowl, beat eggs, brown sugar and vanilla until blended. Combine flour, baking soda and salt; gradually add to egg mixture until well blended. Stir in pecans., Spread into prepared pan. Bake at 350° for 30-35 minutes or until browned. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 120 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN SQUARES

Pecan Squares image

We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.

Provided by Ina Garten

Categories dessert

Time 55m

Yield 20 large squares

Number Of Ingredients 14

Ingredients

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Steps:

Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

STICKY PECAN PIE BARS

Sticky Pecan Pie Bars image

These bars are a knock-off of the famed pecan pie. It is an easy version since it starts with cake mix which forms the crust of the bars. This is topped with the traditional corn syrup and brown sugar combination and lots of pecans. Recipe from The Cake Mix Doctor by Anne Byrn.

Provided by Lorraine of AZ

Categories Bar Cookie

Time 55m

Yield 24 bars

Number Of Ingredients 8

Ingredients

1 (18 1/4 ounce) package yellow cake mix
8 tablespoons butter, melted (1 stick)
1 large egg
3/4 cup dark corn syrup
1/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract or 1 tablespoon Bourbon
1 1/2 cups chopped pecans or 1 1/2 cups pecan halves

Steps:

Preheat oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
Place the cake mix, melted butter and egg in a large mxing bowl. blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl several times. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out. Place the pan in the oven.
Bake the crust until it just begins to brown, 20 minutes. Remove pan from oven and set aside. Leave oven on.
Meanwhile, prepare the filling. Place the corn syrup, brown sugr, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to wash) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with a rubber spatula, and fold in the pecans until well distributed.
Pour the filling over the baked crust and spread with the spatula so that the filling covers the entire surface. Return pan to oven.
Bake the bars until the crust is golden brown and the filling just starts to set, 22-25 minutes. Remove the pan from the oven and place on a wire rack to cool, 30 minutes.
Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve.
Bars may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.

Nutrition Facts : Calories 221.8, Fat 11.9, SaturatedFat 3.4, Cholesterol 37, Sodium 194.4, Carbohydrate 28, Fiber 0.9, Sugar 14.6, Protein 2.4

Tips:

Use light or dark brown sugar: Both types of brown sugar can be used in this recipe, but light brown sugar will produce a lighter-colored and less molasses-flavored bar, while dark brown sugar will produce a darker-colored and more molasses-flavored bar.

Don't overmix the batter: Overmixing the batter will make the bars tough. Mix just until the ingredients are combined.

Use chopped pecans: Chopped pecans are the most common type of nut used in this recipe, but you can also use walnuts, almonds, or hazelnuts.

Press the bars firmly into the pan: This will help to prevent them from crumbling when they are cut.

Bake the bars until they are golden brown: The bars are done baking when a toothpick inserted into the center comes out clean.

Let the bars cool completely before cutting them: This will help to prevent them from crumbling.

Serve the bars with a scoop of vanilla ice cream or whipped cream: This will make them even more delicious!

Conclusion:

These Brown Sugar Pecan Sticky Bars are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you like them with light or dark brown sugar, chopped pecans or walnuts, these bars are sure to be a hit! So next time you are looking for a sweet and satisfying snack, give these Brown Sugar Pecan Sticky Bars a try.