Caramel Pecan Bars are a delicious replacement for pecan pie. These bars are packed with caramel and pecans and are easier than pie to make so you can get to enjoying them quicker!
Why This Recipe Works
Are you a pie lover or a hater? If you’re anything like me, you love eating pie but don’t love making it. One of these years I have to get on board with the pie-making process, but for now I make easy versions of pie as replacements.
And usually, in my opinion, they taste even better than pie! These caramel pecan bars are easy to make and I cannot even describe how delicious they are.
My best description: the perfect amount of caramel holding a cluster of delicious pecans together, with a perfect shortbread crust. These bars are danger-zone caliber, friends.
They either go in the freezer, they’re shared at a holiday gathering or they are in my belly. In an effort to slow down the growth of my behind, I usually only make these for holidays when I know they will get devoured.
Recipe Ingredients
Pecan halves – Roasting the pecans in advance of the bars baking will give the bars a little more flavor.
Heavy cream – This helps to bind and thicken all the ingredients into the delicious caramely pie-like-bars with the help of brown sugar.
Flour, honey, brown sugar, unsalted butter, salt
How To Make Caramel Pecan Bars
Make The Crust
Step 1: Preheat oven to 350 degrees F and line a 9×13 baking dish with parchment paper.
Step 2: Combine flour, brown sugar and 8 Tbsp melted butter. Beat at medium speed until fine crumbs form.
Press into the prepared pan and bake in the preheated oven for 8 minutes.
Make The Topping
Step 1: In a large saucepan, combine the 3/4 cup butter, brown sugar, honey and salt and cook over medium heat, stirring, until bubbly and thickened. This will take 6-7 minutes.
Step 2: Add the cream and cook, stirring constantly, until a candy thermometer inserted in the caramel registers at 240 degrees F (soft ball stage), about 10 minutes. Remove from the heat and stir in the pecans.
Step 3: Pour the caramel sauce over the crust, spreading it evenly. Bake for 15 minutes, or until the crust is bubbly. Let cool completely. Cut into bars and serve.
Recipe Notes
- The bars can be stored at room temperature for 3 days or in the fridge for 5 days.
- Because these bars are sticky, getting them out of the pan can be tricky. For best results, line the baking pan with parchment paper or lightly greased foil and carefully transfer the bars to a flat surface or cutting board by pulling up on the parchment paper once they have cooled.
- Mix the crust ingredients with a spoon or in a food processor. Either way, the mixture should have a crumbly appearance.
- To turn this into a chocolatey treat, add a layer of chocolate chips over the layer of caramel just before baking.
- Dust the tops of the bars with powdered sugar after they have cooled for an extra punch of sweetness and to make them prettier!
Can You Freeze Caramel Pecan Bars
Yes! Wrap tightly in foil and/or place in a plastic freezer bag. Seal tightly and freeze. Use within 3 months for best results. When you are ready to enjoy, allow them to thaw completely in the fridge or at room temperature.
Do I Need A Candy Thermometer For This Recipe
I strongly recommend using a thermometer to determine the appropriate cooking time for the caramel. Using a thermometer like a Thermapen (<– affiliate link) is ideal because it allows you to take a quick and accurate temperature reading so you can keep stirring (and avoid burning the caramel).
I LOVE my Thermapen!
If you’d like to try achieving the caramel soft ball stage with a thermometer, allowing the caramel to boil for 10 minutes after the cream is added is a good time frame to shoot for.
FAQ About Pecans
Pecans are good for you as they offer protein, healthy fats and fiber. Most of the fat in a pecan are healthy fat or monosaturated. Pecans also boast offering potassium, magnesium and calcium.
Yes, pecans can go bad. They might have a rancid, bitter or unpleasant taste. They are good in the pantry for about 6-12 months and 18 mos or so in the fridge.
Yes, you can freeze plain pecans for about 2 years in an air tight container.
Preheat a cast iron pan on medium heat and add a single layer of pecan halves to the pan, stirring for about 3-5 minutes.
Your blood sugar will not be raised by eating unsalted, dry roasted pecans. Pecans can slow the way the body absorbs carbohydrates, which leads to lower blood glucose. Pecans added to desserts and snacks will have additional ingredients that will change the healthy benefits of this nut.
Other Delicious Desserts For The Holidays
- Easy Apple Pie Bars are the EASY version of Apple Pie! The beauty of this dessert is that they fit into your fingers, no fork required and the filling is homemade with your freshly picked apples.
- The Best Carrot Cake you’ll ever eat! It is moist, flavorful, perfectly spiced and topped with an irresistible cream cheese frosting that will knock your socks off.
- Coconut Cream Pie is a classic, dreamy dessert that will WOW guests at any gathering. A creamy filling is topped with homemade whipped cream and perfectly toasted coconut flakes!
- Pecan Pie Bars – Introducing you to Pecan Pie with a fraction of the effort! Pecan Pie Bars are a hit at Thanksgiving gatherings or any other time of the year!
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If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Caramel Pecan Bars
Ingredients
Crust
- 2 cups all-purpose flour
- 1 cup brown sugar
- 8 tbsp salted butter melted
Topping
- 3/4 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup honey
- 1 tsp salt
- 1 cup heavy cream
- 2 cups pecan halves
Instructions
Make the Crust
- Preheat oven to 350 degrees F and line a 9×13 baking dish with parchment paper.
- Combine flour, brown sugar and butter. Beat at medium speed until fine crumbs form. Press into the prepared pan and bake in the preheated oven for 8 minutes.
Make the Topping
- In a large saucepan, combine the butter, brown sugar, honey and salt and cook over medium heat, stirring, until bubbly and thickened. This will take 6-7 minutes. Add the cream and cook, stirring constantly, until a candy thermometer inserted in the caramel registers at 240 degrees F (soft ball stage), about 10 minutes. Remove from the heat and stir in the pecans.
- Pour the filling over the crust, spreading it evenly. Bake for 15 minutes, or until the crust is bubbly. Let cool completely. Cut into squares and serve.
Notes
- The bars can be stored at room temperature for 3 days or in the fridge for 5 days.
- Because these bars are sticky, getting them out of the pan can be tricky. For best results, line the baking pan with parchment paper or lightly greased foil and carefully transfer the bars to a flat surface or cutting board by pulling up on the parchment paper once they have cooled.
- Mix the crust ingredients with a spoon or in a food processor. Either way, the mixture should have a crumbly appearance.
- To turn this into a chocolatey treat, add a layer of chocolate chips over the layer of caramel just before baking.
- Dust the tops of the bars with powdered sugar after they have cooled for an extra punch of sweetness and to make them prettier!
Can I cut the recipe in half for an 8 x 8 pan?
Hey Jane! I think this should be fine. An 8×8 pan isn’t exactly half of a 9×13 pan so the bars may be a slight bit thicker which means you’ll have to pay attention to the cooking time.
Do you think these can be made with gluten free 1:1 flour?
Hi Suzie – yes gluten free flour should work 1:1. Let us know how it turns out!
I made these for a dessert competition and won! I was told it was by a landslide. Now I have people asking me for your recipe. Thank you!
That is awesome, Laurie! Congrats!
Can you freeze these bars after they are made?
Definitely, Tracy. Wrap them up – twice preferably so they don’t get freezer burn – once in saran wrap and then in foil or in a ziploc.
It is 5 star plus. Better than my peach cobbler. I used Pecans fresh from Georgia. I used half and half. Still really good.
Can I substitute almond silk milk . I am lactose intolerant? Pat
Hi Pat, I have never tried baking with Almond milk. I see online it’s a pretty common substitution. I would imagine it would work just fine but please let me know if you try it.
These were very tasty, and really quite easy to make. I will be making them again and adding a bit more salt to the caramel topping – not a criticism, just a preference.
Salted caramel is very delicious and I wholeheartedly agree with that idea. Thank you for sharing!
These look delicious. I have a batch in the oven now, and they smell amazing! I have one question, however. The ingredient list for the filling call for “3/4 cup sticks unsalted butter”. Based on the narrative above the recipe, I’m fairly certain you meant “3/4 cup unsalted butter”, but I wanted to be certain and ask you. 3/4 cup butter = 1 1/2 sticks =. 12 Tablespoons, while 3/4 stick butter = 6 Tablespoons. Please clarify. Twice the butter can’t be all bad, but it might mess with the texture.
Thank you!!
Fixed! Thank you for pointing that out. I hope you loved your bars!