Ingrid's Pecan Bar Recipe

➤ by Oma Gerhild Fulson

Pecan or Almond Bars with chocolate.

This yummy pecan bar recipe comes from my German cousin, Ingrid. Once she immigrated to Canada, she found this easy method to try to recreate one of her favorite treats, Nussecken

Is it the same? Absolutely not.

Is it delicious. Absolutely!

This is such a tasty and pretty addition to a cookie platter and when chocolate icing is drizzled over, this almost tastes like a scrumptious, chewy, gooey chocolate bar!

My Mutti also experimented with Nussecken. They were cut into triangles and then we would then dip two of the corners into the melted chocolate chips. I actually have the Nussecken recipe in my Christmas Cookies ecookbook.

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Using graham crackers makes this easy. With the butter and sugar soaking into the graham crackers, it almost tastes just like a shortbread crust.

So good! In fact, when I ask people what they taste when they first try these, NO ONE has ever said they taste graham wafers. They all say it tastes just like shortbread. So yummy!

And fun! Certainly there's less to go wrong with this recipe. It's so quick and easy. Just make sure to keep the kids away from the butter/sugar mixture. It's HOT and sticky. 

Melting butter and sugar for pecan bars

Make sure you keep stirring the simmering mixture, being careful to keep the temperature just at simmering. You don't want this mixture to brown.

Melting butter and sugar for pecan bars.

For the photos here, I've actually used sliced almonds, since that's what I had on hand. Another option is to use a mix of nuts, especially if you have a favorite. 

Adding nuts to the butter mixture for almond bars.

I've usually used pecans for these. Walnuts can be substituted for the pecans, but pecans are usually sweeter. However, if cost is a factor, then either a mixture of walnuts and pecans, or just walnuts would work.

When you're pouring the nut mixture, be careful not to get this onto your hands. It's HOT!

Pouring nut mixture over graham crackers.

Level out the nut mixture over the graham wafers, resisting the urge to lick this. It's hot!

Leveling nut mixture over graham crackers. This step is important!

Then, it's off to the oven. Don't expect it to get golden or browned. It'll have a bit of a color difference, but have more of a 'less-liquid' appearance.

Cooling baked nut bars.

Let it cool about 10 - 15 minutes before cutting with a very sharp knife. Be careful not to draw the knife through the cookies, or you'll disturb the nuts too much. It's more of a stabbing down with the length of the knife, lifting a bit and moving to the next section. 

Cutting baked nut bars. Don't these look scrumptious!

Let the pecan bars (or in this case, almond bars), cool a bit before removing to a wire rack. The lighting, below, makes these look a bit darker than they really are. 

Time to cool the bars! Can't wait to see the finished product!

You could just serve them this way, but they are absolutely heavenly when they are either drizzled with chocolate (the darker, the better) or covered with chocolate and topped with salted nuts. 

These Pecan Bars almost taste like a scrumptious gooey chocolate bar!

Ready to make this Pecan Bar recipe?

Ingrid's Easy Pecan Bar Recipe

This yummy pecan bar recipe comes from my German cousin, Ingrid. Once she immigrated to Canada, she found this easy method to try to recreate one of her favorite treats, Nussecken

Is it the same? Absolutely not. Is it delicious. Absolutely!

Prep Time

10 minutes

Cook/Bake Time

12 minutes

Total Time

22 minutes


Makes 20 - 24 servings


  • Graham crackers (about 20 - 24)
  • 1 cup butter
  • 1 cup granulated sugar
  • 1 cup pecans (chopped)


  1. Preheat oven to 350°F.
  2. Line cookie sheet with crackers.
  3. Carefully bring butter and sugar to boil. Gently simmer for 2 minutes.
  4. Add pecans and spread over crackers.
  5. Bake about 10 minutes.
  6. Cut while warm.


  • Melt about 1 cup chocolate chips and drizzle over squares after baking.

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Proverbs 19:18 (NLT)