Pecan Chewies are delicious, easy to make, chewy cookie bars that are always a crowd pleaser and one of my most popular recipes here at Southern Bite.
I know you hear me say this often but for real this time… these Pecan Chewies are seriously one of my most favorite desserts. Maybe it has to do with the fact that this was one of the first things Heather ever made for me when we were dating, but either way there is no denying the amazing flavor and popularity of this recipe.
And, don’t let the simplicity of this recipe fool you! Pecan Chewies pack a punch of savoriness with hints of butterscotch, caramel, and toffee flavors. Similar to blondies, these bars can be easily thrown together – just dump, stir, bake, and you are good to go!
If you are ever in need of a recipe that is sure to wow the crowd but does not take up much time, Pecan Chewies are the way to go. Not only will everyone be asking for the recipe, but they will also think you slaved for hours in the kitchen. And let them! Your secret is safe with me.
What are Pecan Chewies?
Pecan Chewies are a traditional southern treat filled with pecans and hints of caramel, butterscotch, and toffee flavors. These chewy bars are much like blondies, and feature simple ingredients of flour, brown sugar, white sugar, eggs, and chopped pecans. Whether you are a pecan lover or not, you can trust that Pecan Chewies will be a hit at your weekend potluck, family gathering, or office party.
Can I use all-purpose flour?
I love the convenience of self-rising flour, but realize it’s not something everyone always keeps on hand. If that’s the case, you can use all-purpose flour and simply add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to every cup of all-purpose flour to get the same affects of self-rising flour. Be sure to mix these three ingredients together in a separate bowl before adding it to the mixture. Let me show you how!
Should I use a metal pan or glass baking dish?
The hard and the fast of it is to use a metal baking pan, specifically a light-colored aluminum pan. With that being said, I’ve been cooking for more than 30 years and have been working on Southern Bite for more than 15 of those. And though I feel pretty confident in my culinary capabilities, the idiosyncrasies of using a glass versus metal vessel for baking escaped me for most of my Southern Bite years.
Needing several batches of Pecan Chewies for an event several years ago, I baked one in a metal pan and another in a glass dish. What I noticed is that the chewies in the metal pan cooked more evenly to a beautiful golden brown and had nice clean, straight edges. The ones in the glass dish rolled over on themselves around the edges resulting in less-than-attractive tops.
A quick Google search proved that the world knew this and just left me out. But when you think about it, it just makes sense…
Metal pans heat up and cool more quickly since metal is a good conductor of heat. This means more evenly baked goods.
Glass pans retain heat better, which makes them great for keeping things like casseroles warm after taking them out of the oven. This can result in overcooked baked goods, too, though as the retained heat can cause things to continue baking even after being taken out of the heat.
All of this to say, I now recommend the use of a light colored aluminum pans. Dark colored pans can cause the outside of baked goods to get too hot and too dark, like with this Strawberry Bread I showed y’all a few years back.
For things like casseroles, pasta bakes, etc, I recommend using glass baking dishes.
Just keep in mind that you don’t want to use acidic things in metal pans as the acid will react with the metal. Fruit cobblers, crumbles, and other acidic ingredients should always be baked in glass or ceramic.
Ingredient FAQ
Butter – Use melted butter, specifically unsalted – but salted will work in a pinch.
Sugar – Simple plain white granulated sugar.
Brown Sugar – I prefer light brown sugar, but dark brown will do. This gives the chewies their signature flavor and chewy texture, so be sure to firmly pack it into your measure cup to get the right measurement. No skimping on the sugar around here!
Eggs – Whisk together two large eggs at room temperature before adding into your mixture.
Self-Rising Flour – You will need self-rising flour for this recipe. Don’t have any around? No worries! You can also use all-purpose flour by following the instructions I detailed earlier in this post.
Pecans – Go ahead and buy pecan pieces to save yourself a step. And bonus… they’re less expensive! You can also use other nuts like walnuts. Or, you can be a real rebel and leave out the nuts entirely!
Vanilla – Be sure to get some vanilla extract. Any brand or even off-brand will do the trick.
Variations and Additions
Other bars you could try – I have several recipes for dessert bars that you are sure to love if you enjoy these Pecan Chewies.
> Apple Pecan Chewies
> Easiest Chocolate Chip Cookie Bars
> Chocolate Chip Butter Bars
> Chewy Peanut Butter Cookie Bars
> Oreo Chewies
Add in your favorite baking chips – Chocolate or butterscotch chips would make excellent additions to these Pecan Chewies. You could even add in Health toffee bits. Yum!
Recipe Card
Pecan Chewies
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs, well beaten
- 2 cups self-rising flour
- 1 cup chopped pecans
- 2 teaspoons vanilla extract or flavoring
Instructions
- Preheat the oven to 300°F and lightly spray a 13×9-inch light colored metal baking pan with nonstick cooking spray.
- Melt butter, add sugars, and blend well by hand. Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Add pecans and vanilla and mix to combine. Pour into the prepared baking pan.
- Bake approximately 40 to 50 minutes being cautious not to overcook. They will still be slightly jiggly in the middle.
- Allow to cool completely before slicing. Store in an airtight container at room temperature.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Joanne Burgad
This recipe is absolutely delicious. I have another recipe for a pecan bar that is good but labor intensive, this one is easy and so chewy and delicious.
GGN
This was one of the easiest and yummiest bars I’ve made in a long time, and I bake goodies frequently. Everyone in my family loved them and my when grandson came over and loved them, I sent some home with him. Since I didn’t have the right metal pan, I used a 9×13 glass pan and baked 325 for about 20 min and then dropped to 300 for another 15. These are wonderful! They’re on my special list to make again and again. They also transport so easily for social gatherings. Thank you for the recipe! BYW, I suggest unsalted butter. Good use for self-rising flour.
I’m so glad to hear y’all loved the chewies!
cecilia coleman
does it have
to be a 9×13 pan or can you use a cookie sheet with a 1/4 sides
I don’t think the outcome would be the same using the larger pan.
Ralph
These are OMG good! Made them today and so easy. Followed your recipe exactly as written, only added 1/2 cup more pecans (because I love them).
So glad you enjoyed them!
R
Read this recipe a few days ago and it has been in my thoughts since. So much so that I put them in the oven at 7am this morning. No, I did eat any for breakfast. I wait until precisely noon-o-one. They are delicious. I can’t wait until I make them again with one or some of the suggested add-ins. Thank you for this amazing delicious yet simple recipie.
Ha! They’re so good, right?!
Becky Ottaway
My husband is a pecan lover. He loved these. I will be making them often. They were a tad salty for me but I used a cheaper flour (shame on me). I will use my tried and true White Lily from now on
So glad to hear he loved them!
Marjorie Whitmire
I would really like to make the pecan chewies, but 13 x 9 is too much for the two of us. Can I cut the recipe in half, and if so, what size pan should I use? Thanks for your help.
Hi Marjorie! Your best bet will be to halve the recipe and bake it in an 8×8-inch baking pan.
jane smith
oh my goodness, thank you for the reminder! this is the very recipe that I used back in the 80’s to bake these for my kids. I had forgotten all about them. I can attest to the fact that though they are simple, they are so good.
You’re so welcome, Jane! Enjoy!
Kristi
Yummy! I took them to a party and everyone loved them. Every one of the bars got eaten or taken home. This recipe is definitely a keeper!
Love that! So glad everyone enjoyed them!
Betty dantzler
I love the receipe it turned out great. Have a second one in oven now they went too quick.
That’s high praise! Glad y’all enjoyed them!
Vic
I have been making these since they were first posted on Southernbites in 2009. I usually add extra nuts and/or a cup chocolate chips. I have a pan in oven right now!
Thanks, Vic! So glad to hear you’ve enjoyed these!
Raven McLaughlin
Well Stacey, you out did yourself with this recipe! I had been eyeing the recipe for awhile! Last week, we had “Thanksgiving Dinner” in April with my parents… I made these Southern Bite Pecan Chewies for dessert and served them with Vanilla Bean Ice Cream. These chewies are to die for!! I mean, 2 sticks of butter and 2 cups of sugar, etc. 🤪 here’s what is left in my attached picture! As Stacey mentioned, they are def similar to a ‘Blondie’… I would give them a 10/10! Note, I followed the recipe exactly and cooked for 40 minutes.
I LOVE the idea of Thanksgiving in April! And I’m so happy y’all enjoyed these, Raven! They really are one of my favorite things.
Sharon Fair
The pecan chewies are delicious! I’ve made them 3 or 4 times. Family and friends love them!
Thanks so much, Sharon. We sure love them, too!
Reba Files
This recipe does not print – when you push print it jumps back to the “jump to the recipe” button. I copied and pasted it – so I have it. Just thought you’d like to know the problem.
Hey, Reba! It’s working can for me. Can you share if you’re using your mobile device or a computer and perhaps what browser you’re using?
Michelle
Love these! I am No baker so I love a quick easy treat and I LOVE pecans!
I was wondering if anyone puts a topping of any sort on top?
For example, powdered sugar, cream cheese icing….
I literally just made them for the first time tonight! Some sort of topping might be a nice change once in a while. Anyone have ideas on that or have you done it before?
Thanks, Michelle! I’m glad you enjoyed them. I’ve not made them with any kind of topping, but maybe someone else has and can chime in with some ideas for you…
Ann
Hi Stacy, When I saw this recipe I just had to make it. It’s easy to come together and there’s no need for a stand mixer which is a major plus for me. I sprinkled sanding sugar on top before baking simply because my grandchildren love it anywhere I can put. These are delicious!!!!! I’m actually giving most of the bars to my grandchildren. I don’t think I can stop at one bar. Thanks for a great recipe.
I’m so happy to hear you enjoyed these!
Pamela Coppage
The best! My husband has asked me to make them several times. Thank you!
This is one of my favorite recipes, so I love hearing that!
Kathy Townsend
I made two pans of pecan chewies and froze them (baked first). Absolutely yummy. I did like the way they cooked in a metal pan better than a glass pan. Can’t wait to serve and also add to my Christmas cookie gift boxes. Merry Christmas.
The pan does make a bit of a difference. Glad to hear they turned out great for you! Merry Christmas!
Theresa Taylor
Thank you, Southernbite, for another phenomenal recipe. Made these for our ladies time of fellowship at our church and they were a hit!!!! So many people where like who made these…they are so good!!!! Thank you…I’ve been making many of your recipes and you knock them outta the park – you are awesome!!
Thank you so much, Theresa! Glad to hear everyone enjoyed the chewies!
Jo An Real
Just got them out of my oven. It was cold here in Tennessee. So having the oven on and the smell in here is just delicious. This will be made again. Can’t wait to cut them.
Let me know how you like them!
Sandra
They are delicious and easy to make
Thanks so much, Sandra!
This is definitely one of my go-to recipes! So glad you love them too!
Suellen
I made these for my Seniors Bible Study group this morning and they were a big hit! I got more compliments than usual. I cut them small and they ate almost all of them.
I am so glad they loved them!
Jill
Love the new website. I’ll be making these chewies soon.
Thank you so much!
Linda Lou
Going to try these for sure…my daughter makes pecan fudge and I’m trying your chewies to maybe cook some as Christmas gifts
That’s a great idea! They are always requested at holiday gatherings!
Harriet
This is one of the recipes, or one very similar, that my mother made as I was growing up. It was a favorite of mine and later one of my daughter’s favorites. Mother died at age 99 without our ever writing the recipe. My daughter and I searched for a long time to find a similar recipe. I believe this is it. Can’t wait to send it to her. Thanks, Stacy.
Thank you so much Harriet!
Teresa Jackson
Love the website. The Pecan Chewies are one of my favorite desserts. Every time I take them to a potluck or get together everyone wants the recipe. They are so good! I’m trying the peanut version soon.
Let us know how you like the peanut recipe!
Sue
I too just love the new website, great job !! easy to find things and navigate
well done !!
Sue, this was our main goal! Thank you so much for the compliment. So many people are using the site on their cellphones and we wanted to greatly improve the mobile site!
Richard in Southeast North Carolina
OMG, you’re gonna put me into a Diabetic coma! These look absolutely divine. Is there anything I can use to cut down on the added sugars?
Richard, I am sorry but I do not have a lot of experience with sugar substitutes in stores.
Debbie
This is the same recipe my mother used to make for us when we were growing up. She called them “Golden Bars” and had gotten the recipe from her grandmother. The only difference was they used plain flour. So simple but oh so good!
Debbie! Thanks so much for the high praise!!
Julie
Love your new format, now I can print your recipes with no trouble !! Thanks, have been following you for years…can remember when I submitted an okra fritter recipe that you liked years ago. Congratulations on all your success.
Thanks so much for that recipe and we are so glad that the website is more easily accessible for you!
Aileen
Wow I love your new site Stacey! Much easier on the eyes and to navigate. 🙂
Thanks so much Aileen!
Jennifer
So buttery! I made this for my sweet momma who loves pecans. She was impressed for sure.
I’m so glad she enjoyed them!
Connie
Since it’s just me and I don’t share well, if I want to make a half batch in 8×8 pan, how long should they bake?
If I had to guess I would say 30-35 minutes.
Wendy Hampton
What an incredible recipe! I am saving it to my HEIRLOOM Recipe file. I’ve not had something like this before and it is to DIE FOR! The buttery flavor…the chunks of nuts… I’m going to try Sherri’s suggestion about leaving some of the nuts whole! That sounds perfect! How did I miss having these before in my life! Thanks so much for bringing it to my attention!
Awesome! I’m so glad I could help create another Pecan Chewy lover!
Debbie
So good and so easy! The perfect combination. I baked it in two non-stick square pans for about 30 minutes. One to keep and one to freeze. My husband said it’s better than pecan pie.
Wonderful! I’m so glad to hear y’all enjoyed them!
Lydia
I love these so much! We used sliced almonds because those are easier to find, but my goodness, they are SO GOOD!!!
Awesome! So glad to hear you enjoyed them!!
Candy
I love your recipes,, they are all so simple. I’m almost out of white sugar, could I use more brown sugar in this recipe? Do you think they would still turn out ok?
Thanks, Candy! You can, but the texture might be a bit different. Enjoy!
Pat
I want to make these to take to a family get-together, but will have to make them at least a couple of days ahead. How long do you think these would stay fresh?
I would recommend no more than 2 days in advance. One day would be even better.
Norma Whisenant
I made these today. They are tasty, but my batter was very thick and I used exact measurements in the recipe. The top did not turn out crackly and they did not jiggle at all. I could not pour the batter into the pan, I had to spread it. Wonder why the batter was so we thick?
This does make for a thick batter. Various things like using too much flour or the degree to which your butter is softened will all change that. Regardless, I’m glad they were tasty!
Caroline O
I may get exiled from the South for saying this, but I don’t think I’m going to make pecan pie any more! As my husband noted, this captures all the elements that are so attractive about the pie: crunchy, chewy, buttery, sweet, pecan-y! And this was so much easier! Virtual high five!!!!
Virtual high five right back at you! Thanks so much, Caroline! I’m tickled to hear you enjoyed these!
Carrie
I printed out this recipe probably 2012 or so and for whatever reason, didn’t get around to making it right away. I ran across it this past week and gave it a try. I chopped my pecans and then put in too much but it didn’t matter – they were great! The edges are the best. Thanks!!
So glad to hear you finally tried them! Aren’t they great!?
Keely Malagon
Is there such a thing as too many pecans? LOL
I say absolutely not!! 🙂
Louise
How do I give these 10 stars, lol? I made these over the weekend for my son’s family, and we all went wild over them! I think there were a half dozen left, and they were sent home with them because I couldn’t be trusted alone with all that deliciousness. This recipe is out of the ballpark……goes together fast and easy and is completely addictive! Thanks, Stacy.
Thank you SO much, Louise! I love this recipe dearly, but feel like it often gets overlooked. I’m so glad you guys enjoyed it so much!!
Patsy
I made these over the weekend and they received great reviews. Thanks for sharing such a delicious recipe.
I am SO glad they turned out great for you, Patsy! They one of my most favorite desserts!
Karen
Followed the recipe exactly. Set the timer for 40 minutes; at 35 minutes they were raising nicely, at 40 they had fallen 🙁 Even bought self rising flour since I didn’t have any. They were a little greasy, but good. Don’t think I would make them again unless someone can answer me what may have happened 🙁
Congrats! That’s exactly what should happen! It’s kinda like making brownie – they rise up, then collapse into chewy, gooey perfection!
Charleen Adams
Stacey,I love your recipes. I have made a few of the salads to take to church dinner. Always a hit. I haven’t made the pecan cheques.,but I have made the Apple Cheques.Man I man!!They are out of this world. Will definitely be making these as soon as I get more pecans. I buy them from Sam’s Club,in 2# bags. Fabulous recipe. Like the new look of the web site. Thanks for your bright outlook on life and all the good food. Keep it coming
Thank you so much Charleen! Maybe I should look into getting pecans from Sam’s Club as well!
Ollie Jordan
How can you use regular flour?
Try this… https://southernbite.com/turn-all-purpose-flour-into-self-rising-flour/
Denise
I made these added Caramel bits and chocolate chips!! They were awesome!!!
Sounds great! Glad you enjoyed them!!
Ashley Stevens
Have you ever added chocolate chips to this? Either way, these sound amazing and I can’t wait to fix some!!
I haven’t, but I can’t imagine that being a bad thing!
Darlene Moore
This is a wonderful recipe. My grandmother gave me a recipe from a 1950’s cookbook, for a bar very similar to this one. They are called Chewy Noels. Here is the recipe in case you’d like to try it??
Chewy Noels:
2 Tbsps Butter
2eggs
1 c packed brown sugar
5 Tbsps flour
1/8 tsp Baking Soda
1 tsp vanilla
1/2 c nuts
Powdered sugar for dusting bars.
Melt butter in square baking pan. In a bowl, mix sugar and eggs; add in other ingredients except powdered sugar.
Mix then pour over butter. Bake 20 minutes on 350 degrees. Do nut overbake, center should still be soft (or jiggly like you instructed). Cut into small squares and dust with powdered sugar.
I’ve had so many people think they taste like chocolate, even though there isn’t any in them.
Thanks for sharing, Darlene! These sound great!
Chaundra
Baked these tonight and they are delicious! Sticking with this recipe. A taste of comfort and home. Thank you!
There’s a reason it’s one of my favorites! So glad y’all enjoyed them!
Michala
Sounds delicious! I will try this over the weekend. 2 cups of sugar? It’s not to sweet?
Hope you’ll enjoy them! It’s dessert!
Mill
How many does one batch make?
It really depends on how you cut them. A 9×13 can be cut into 12 big pieces or as many as 40 little pieces.
Maura
I stumbled onto your pecan chewies recipe when I googled Chewies to order pet food. Am so glad I did.. sounds so yummy. my pecans are chopped and ready to be turned into chewies as soon as it cools down tonite to turn the oven on.
also gonna try your chocolate gravy.
Chopped pecans (or cashews) are easier to enjoy with dentures.
I sure hope they turned out great for you!
HannaT
I toasted the pecans and added a handful of dried cranberries . The cakes are irresistible , one batch is not enough . Thank you so much for this great recipe
Tina
Do you think walnuts would be good instead of pecans? Love pecans but none on hand.
Sure!
Patricia
It is excellent with walnuts. I have tried them and I love them. I’d rather use walnuts instead of pecans!
🙂
Rebecca
Have you tried freezing them?
I haven’t. They usually don’t last long enough around here. 🙂
Nikki
These look so delicious and remind me of a Chewy Cake Recipe my Aunt made! I love all the flavors of the pecans and buttery yumminess in this! Can’t wait to try this recipe!
Hope you’ll love it!
Amanda
These look so yummy! I love pecans so we will definitely need to try them.
Thanks! Hope you love them!
Sherri
My sweet mother in law gave me this recipe shortly before my husband and I were married. It is one of his favorite treats and making them always scores BIG points for me! The only thing I do differently is to slightly toast the pecans and allow them to cool before adding to the batter. It just adds another dimension of deliciousness to an already decadent dessert! I also chop some of the pecans and leave others halved. It provides a little surprise in every bite. Thanks, Stacey! Love your blog and all the recipes you share!
Thanks Sherri! If I’m feeling especially industrious, I’ll toast some too.
AH
Is the oven temp correct? Seems very low
Jen
I have made these several times at the 300° temp and they turn out perfectly every time.
AH
Thanks! I started out at 300 but bumped it up to 350 because it was taking forever. Guess it’s just my oven :/
Yes, it takes 40 to 50 minutes. They won’t seem done all the way – still a little jiggly.
Gayle
Could you add butterscotch bites instead of pecans. I like pecans but, I cannot eat them sometimes. Thanks
Absolutely!
Stacey English
Oh my, can’t wait to try these, and I love that these are all ingredients that I already keep on hand.
Jen
These Pecan Chewies are the best and SO easy to make!! I had forgotten about them until your facebook post today. Looks like I’ll be making them tonight!
So glad you love them as much as we do!
Cheese with Noodles
Silly question, should the pecans be chopped up? I’ve never cooked/baked with pecans before (except to make pralines!), but this recipe intrigues me for some reason and I really want to give it a try!
The original recipe calls for whole pecans but I chop them up some times, it’s up to you.
Shirley Lindsey
Here’s a recipe I’ve had for many, many years. It is so close to yours.
4 eggs, beaten
1 box light brown sugar
Melt this together in double boiler. When melted, remove from heat and add the vanilla
1 t. vanilla
2 C. Self Rising Flour
2 C. Pecans chopped
Add all together and bake in 13″X9″ pan at 300 degrees 40-45 minutes. Different ovens vary; just keep an eye on it. It will crack on top, but that’s natural.
Notice there is no butter, or any kind of fat except the small amount in the eggs.
July
My aunt makes these for me only addition is she sprinkles with powdered sugar. AMAZING!!!
YUM!
jen
O.M. GEE!!!!! These things are DELICIOUS! My husband and I ate half the pan this afternoon. Good lord have mercy! Went exactly by the recipe, wouldn’t change a thing. These things are a must try!
They are totally addictive! They don’t last very long at our house either. Glad y’all enjoyed them!
Shay Billings
I made these today. OMG …. I gotta get them out if the house. They are scrumptious. I could make myself sick eating them.
I know the feeling! So glad you liked them, Shay!
Shay Billings
I have the exact recipe but it calls for 1/2 teaspoon of ground cinnamon. Have you ever baked these with cinnamon? It’s really delicious. Will have to try it without cinnamon for a change.
Thank you for all the great recipes, hints, tricks and secrets. I love reading your blogs/posts too! 🙂
You’re so welcome, Shay! I have tried them with cinnamon and they are delicious! It’s a great way to completely change the flavor.
Cindy
Someone said they made a caramel icing. Could you share the recipe?
Bonnie Banters
Scrumptious, melt-in-your mouth favorite…who could resist!
Thanks so much, Bonnie!
Carol Forrest
What is the nutrition values? Am I missing this somewhere?
Sorry, Carol. That’s not something that I calculate for my recipes. There’s often a lot fo variance between products and brands, I’d much rather folks track it themselves with the ingredients they have on hand. You’re welcome to jump over to some of the site like MyFitnessPal.com and they have option of adding in the ingredients to get a rough estimate.
Jessica
I found a recipe similar to this but it called for 4 eggs instead of 2, and it was called “cornbread cake”. To me it tasted more like a blondie, and that’s what we named it when I made it this morning at the bakery I bake for lol! It was just too confusing to call it by its given name! The front of house openers looked at me like I had two heads when I told them it was “cornbread”. Bless their hearts.
Tina
oh, oh my!! 🙂
Sabrina
OMG, my grandmother used to make this for me and my sisters every summer when we came to spend our summer vacation with her.
Thea Langley
These are the best! It was even tastier because Stacey made them! I will serve on any committee necessary to eat these tasty treats! Hopefully I will have time to make my own this weekend, probably not as good as stacey’s but I’ll give it my best shot!
I’m so glad you enjoyed them! Hopefully yours will turn out just as tasty!
Cindi
I made these the other night, but I only made half a batch. I though a full batch would be way too much for just me and the husband. WRONG! I should have made a full batch…they are addicting! Now I need to make more!
I know exacly how you feel! One batch is usually not even enough for us.
Susan
I make these too. Sometimes I make a caramel icing to put on them. Makes them even better.
Heather
How great would a couple of these be right now!!!!