Cinnamon pecan bars are buttery, sweet, nutty and crunchy. These are a great alternative for breakfast or an afternoon snack. The cinnamon with every crunch is just why these bars are hard to put down!
I was sifting through many of the family recipes when I came across these bars. I thought, why not? You can’t go wrong with anything with cinnamon or butter in it. The recipe was deceiving and I actually thought I totally screwed it up. But when it was baked and had time to cool down, they were yummy!
I dispersed these crunchy little pieces of heaven among my family members, my sister’s coworkers and neighbors. They all said the same thing as me, Yummy! I think that these Cinnamon Pecan Bars may be added on the list to be made during the holiday season.
Please also check out my Snickerdoodle monkey bread. This pull apart goodie is a kid favorite!
How to make Pecan Cinnamon bars
You start by creaming your butter and sugar and egg yolk (set egg white aside). Add your flour and cinnamon. You spread this out in a greased 10×15 in cookie sheet. The dough will be super stiff (no you didn’t mess us and this is how it is supposed to look). Beat the egg white up and with pastry brush and spread all over batter. Sprinkly finely cut pecans and press them down in the dough.
Bake at 300 for 30-40 minutes or until bars look golden brown. It is important to cut bars while they are hot. If you allow them to harden, you will have an entire sheet of these bars. It will be hard to break them up.
Pecan Cinnamon bars
- Measuring cups and spoons
- Home Decor
- Electric mixer with beaters
- 10x5 cookie sheet
- pastry brush
- ½ lb butter may use margarine
- 1 Cup granulated sugar
- 1 egg yolk
- 2½ cups flour
- 1 tsp ground cinnamon
- pecans crushed down
- With the hand mixer cream together butter and sugar, then add egg yolk only and beat well
- Add in flour and cinnamon
- Spread out in a greased 10x15 cookie sheets with side, dough will be stiff
- Spread it out as thin as possible
- Beat egg white and brush it on the dough, crush pecans in bad
- Sprinkle the top with the pecans and make sure to press them firmly into the dough
- Preheat oven to 350° and bake for 35 minutes
- Once taken out of the over and squares are hot, cut right away
- Store in airtight container for up to a week.
- Store in the freezer for up to 3 months.
Fun fact of the day!
The most expensive pizza in the world costs $12.000. Huh?
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