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.
CINNAMON PECAN BARK
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.
MORE TASTY HOLIDAY SNACK RECIPES
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!
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VARIATIONS ON 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.
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HOW TO STORE CINNAMON PECAN BARK
- 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.
- 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.