Cinnamon Pecan Bark

16 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Cinnamon Pecan Bark are chewy, spiced cookie bars full of warm cinnamon flavor and crunchy pecans. Tasty easy one bowl holiday dessert with few ingredients.

These easy holiday treats have the flavors of Pecan Pie and Snickerdoodles in one chewy, baked Cookie Bar! Perfect for Christmas cookie exchanges, potlucks, and gifts.

Cinnamon Pecan Bark in a stack


If you could find a downside to the holiday baking season, it would probably be waiting around for desserts to set or for the party to start to get to enjoy them. Tasty Cinnamon Pecan Bark bars are great for snacking all fall and winter long, whenever you get a craving for a treat full of holiday flavors!

Cinnamon Pecan Bark is a great recipe if you’ve been doing a lot of holiday baking and want to use up the last bits of ingredients left. There is only a ½ cup flour in these bark bars, just enough to bind everything together and let the butter, sugar, and cinnamon, and pecans to shine through. These buttery, Cinnamon Pecan Bark Bars would be delicious with leftover Candied Cinnamon Pecans, too!

Cinnamon Pecan Bark is rich, sweet, and buttery, loaded with pecans, and so easy to make in just one bowl. Be sure not to mix the flour too much, sifting first, so they stay light and crispy. You can make Cinnamon Pecan Bark a bit chewy by using brown sugar instead of white granulated sugar. These treats are best served at room temperature so the butter isn’t cold.


Holiday Treat!

These Cinnamon Pecan Bark bars are great for potlucks, holiday treats, and bake sales. You can make Cinnamon Pecan Bark months ahead of time and keep in the freezer. Cut them into squares before freezing so you can bring them out one or two at a time whenever you are craving a sweet holiday treat.

Cool Cinnamon Pecan Bark Bars before cutting and serving so they set and are extra chewy. Once they are cooled, you can dust them with cinnamon sugar or frost them with Cream Cheese Frosting with a little cinnamon mixed in for the perfect fall treat. Break all the rules and serve Cinnamon Pecan Bark warm and gooey as a cobbler style dessert with a scoop of Vanilla Ice Cream!

Top down picture of Cinnamon Pecan Bark


  • Nuts: Try these holiday bark bars with walnuts, peanuts, almonds, or hazelnuts. You could use seasoned nuts like smoked almonds or spicy peanuts to easily change up the flavor.
  • Chocolate Chips: Fold in a ½ cup any flavor chocolate chips or baking chips like dark chocolate chips, white chocolate chips, butterscotch chips, toffee chips, or cinnamon chips.
  • Flour: Instead of white flour, you can use almond flour, gluten free flour, or graham cracker crumbs. Substitute half the flour with flax meal (like in our Pecan Pie Muffins), for a more pecan pie taste.
  • Spices: Use other warm spices like cardamom, ground cloves, ginger or nutmeg with the cinnamon or swap out the cinnamon with 1-2 teaspoons Pumpkin Pie Spice.
  • Coconut: Sprinkle the top of Cinnamon Pecan Bars with sweetened coconut flakes before baking. Fold chopped dried fruit like candied cherries, apricots, or raisins into the dough for a fruit cake taste.



  • Serve: Cinnamon Pecan Bark Bars can be kept at room temperature for up to 3 days. Line a container with paper towels to absorb moisture.
  • Store: Store Cinnamon Pecan Bark Bars in the refrigerator in a paper towel lined air tight container for up to 1 week. Leave at room temperature until softened before serving.
  • Freeze: Once Cinnamon Pecan Bark Bars are cooled, cut into squares and freeze in a sealed container or freezer safe bag for up to 3 months. Thaw at room temperature to serve.

Cinnamon Pecan Bark in baking pan

Pin this recipe now to remember it later

Pin Recipe

Cinnamon Pecan Bark

Cinnamon Pecan Bark are chewy, spiced cookie bars full of warm cinnamon flavor and crunchy pecans. Tasty easy one bowl holiday dessert with few ingredients.
Yield 16 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup butter , softened
  • 1 cup sugar
  • 1 large egg
  • 1 cup pecans , chopped
  • 1/2 cup flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt


  • Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
  • In your stand mixer cream butter and sugar on medium speed for 1 minute.
  • Add in the egg and pecans until well combined.
  • Sift flour, cinnamon and salt then add it to the stand mixer on the lowest speed setting until just combined.
  • Spread batter into the baking pan and bake for 35-40 minutes.
  • Cool completely before slicing.


Calories: 161kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 91mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Cinnamon Pecan Bark collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Pecans… my absolute favorite thing in the world. Your pictures made me want to make this. And it is fantastic! My husband is not a huge pecan fan but he thought they were amazing – sadly they didn’t last long; I thought I’d make them and put some back in the freezer but they were way too good. Made them exactly as your recipe stated, this is definitely going into my favorites recipe stash. Going to make a batch this weekend, can’t wait!

  2. My husband loves this recipe! It’s so delicious and so yummy! I will definitely be making these again! Can’t wait!

  3. I made it & it was awesome!! Very yummy! I had to use brown sugar because I didn’t have any white & I cut into it before it was completely cooled even though I read I wasn’t supposed to and it crumbled a bit, but even the kid & her boyfriend liked it. Yay!!