Creamy Butter Pecan Cookie Bars – The Irresistible Chewy Treat You’ll Bake Again and Again

Hi there, sweet friend! I’m so thrilled you stopped by my kitchen today because I’m sharing one of those recipes that feels like a cozy hug from your oven — my Creamy Butter Pecan Cookie Bars. They’re chewy, buttery, and layered with nutty toasted pecans and a dreamy caramel-like sweetness that makes every bite pure bliss.

You know that scent when butter, sugar, and toasted pecans come together? That’s the magic I want wafting through your kitchen today. These bars are quick to whip up, easy to love, and — dare I say — impossible to share.

If you love recipes that make your home smell like heaven, subscribe to my email list — I send out cozy bakes like this every week straight from my kitchen to yours!

Overview of Recipe Content

What Are Butter Pecan Cookie Bars?

Butter pecan cookie bars are like a cross between a chewy blondie and your favorite butter pecan ice cream. They’ve got that classic caramelized brown sugar flavor, rich butter base, and a satisfying crunch of toasted pecans in every bite.

Perfect for holidays, bake sales, potlucks, or just a Tuesday afternoon when you need something comforting with your coffee.

Why You’ll Love Them

• Buttery, rich, and melt-in-your-mouth soft.
• Only one bowl needed!
• No chilling, no rolling — just bake and slice.
• Toasted pecans add texture and flavor depth.
• Freeze beautifully for make-ahead treats.

What It Tastes Like

Imagine a blondie that got dressed up for the holidays — buttery, nutty, a touch caramel-like, and just the right amount of chewy. Each bite melts in your mouth with pockets of toasted pecan crunch and a buttery sweetness that feels indulgent but not over the top.

Ingredient List

PIN IT

You’ll need just a few pantry staples for these dreamy bars:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ cups toasted pecans, chopped
• Optional: a sprinkle of flaky sea salt for finishing

Tools You’ll Need

• 9×13-inch baking pan
• Mixing bowl and whisk
• Spatula
• Parchment paper
• Small saucepan or skillet (for toasting pecans)

Substitutions and Additions

• Add chocolate chips for a butter-pecan-chocolate twist.
• Swap half the flour for oat flour for a nuttier flavor.
• Use maple extract for a rich, warm note.
• Make it gluten-free with a 1:1 gluten-free baking blend.

How to Make Creamy Butter Pecan Cookie Bars

PIN IT

Step 1: Toast the Pecans

In a dry skillet, toast your chopped pecans over medium heat until fragrant (about 4–5 minutes). Stir frequently to avoid burning. Let cool.

Step 2: Cream the Butter and Sugars

In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy. This creates that irresistible creamy base.

Step 3: Add Eggs and Vanilla

Whisk in the eggs, one at a time, then stir in vanilla extract. The batter should be smooth, glossy, and golden.

Step 4: Add Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into the wet mixture until just combined. Don’t overmix — that’s how you keep the bars tender.

Step 5: Fold in Toasted Pecans

Gently stir in your toasted pecans. Save a handful for sprinkling on top.

Step 6: Bake

Spread the dough evenly into your parchment-lined pan. Sprinkle remaining pecans on top and bake at 350°F (175°C) for 25–30 minutes, until edges are golden and the center is set.

Step 7: Cool and Slice

Let the bars cool in the pan for 10 minutes before slicing. Sprinkle a touch of flaky sea salt if you like that sweet-salty finish (I always do).

What to Serve With Butter Pecan Cookie Bars

• A scoop of vanilla or butter pecan ice cream.
• A drizzle of caramel sauce for extra indulgence.
• Coffee or a chai latte for cozy vibes.
• Crumbled over yogurt for a breakfast treat (don’t judge — I’ve done it!).

Tips for Making It Perfect

• Toast your pecans — it’s worth the extra 5 minutes.
• Use softened, not melted butter for the right chewy texture.
• Line your pan for easy removal and clean slicing.
• For gooier bars, slightly underbake them by a minute or two.

Storage Instructions

• Room Temperature: Store in an airtight container up to 5 days.
• Fridge: Keeps for up to 10 days (flavor intensifies!).
• Freezer: Freeze up to 3 months. Thaw at room temp or warm in the oven.

General Information

Butter pecan desserts have been a Southern classic since the 1930s, symbolizing warmth and indulgence. This cookie bar version captures that timeless flavor but makes it weekday easy. No fancy steps, just pure, buttery goodness.

Frequently Asked Questions

1. Can I use pecan halves instead of chopped pecans?
Yes! Roughly chop them for better texture and even distribution.

2. Can I double this recipe?
Absolutely. Bake in a large sheet pan for gatherings — same bake time!

3. Can I make it dairy-free?
Use vegan butter and a flax egg — they turn out beautifully.

4. How do I know when it’s done?
Edges should be golden and a toothpick inserted in the center should come out mostly clean with a few moist crumbs.

PIN IT

Conclusion

There you have it — my Creamy Butter Pecan Cookie Bars, a buttery bite of nostalgia that’s perfect for any occasion. I dare you to stop at just one square!

If you loved these, try my Brown Butter Blondies, Caramel Pecan Shortbread, Soft Maple Cookies, Southern Butter Cake, and Easy Chocolate Chip Bars.

Interactive Elements

I’d love to see your bake! Snap a photo and tag me on Pinterest @poulefrecipe — or leave a comment below and tell me how yours turned out!

Nutritional Information

Serving Size	Calories	Protein	Carbs	Fat	Saturated Fat	Sugar	Fiber	Sodium
1 bar (1/16 pan)	240	3g	26g	14g	7g	20g	1g	95mg

Print