Caramel Pecan Bars

These caramel pecan bars give you everything I love about pecan pie without actually having to make a pie. A buttery brown sugar shortbread crust is topped with pecans held together by a thick homemade caramel filling, creating rich, chewy bars that are perfect for holiday dessert trays.

I’ve always loved eating pie way more than I love making it, so recipes like this are my favorite kind of trick. The caramel is cooked to 240°F, or soft-ball stage, which gives the topping enough structure to hold together once cooled while keeping that gooey, chewy texture.

I’ve been making these bars for years, and they fall right into what I call the danger zone. If I make a pan, they either need to go straight to a holiday gathering, into the freezer or apparently directly into my belly!

Bring a pan of these to your next holiday table instead of pecan pie and just see what happens. My bet is that you won’t be bringing many leftovers home!

Why This Recipe Works

• No pie-making skills needed. The brown sugar shortbread crust is mixed, pressed straight into the pan and briefly baked before adding the caramel pecan layer. No rolling, shaping or crimping required.
• The homemade caramel is worth the extra few minutes. Using a candy thermometer takes the guesswork out of it and helps create a caramel layer that sets properly while staying wonderfully chewy.
• They’re easy to make ahead and serve to a crowd. A 9×13-inch pan makes plenty for Thanksgiving, Christmas and holiday dessert trays, and the bars can be prepared before you need them. If you’re planning a dessert spread, my easy holiday desserts have plenty more ideas for filling out the table.

Recipe Ingredients

Pecans – Pecan halves give these bars plenty of crunch and make that caramel-pecan layer feel a lot like pecan pie filling. For even more flavor, toast the pecans before adding them to the caramel mixture. You can also use pecan pieces if that’s what you have on hand.

Brown sugar – Used in both the shortbread crust and caramel topping, brown sugar adds moisture, sweetness and a deeper caramel flavor.

Butter – I use salted butter in the crust and unsalted butter in the caramel topping. Using unsalted butter in the topping gives you more control over the salt level since additional salt is added separately.

Honey – Honey helps sweeten the homemade caramel and contributes to its smooth, chewy consistency. I don’t recommend leaving it out, since it plays an important role in the texture of the caramel.

Heavy cream – This gives the caramel its rich, creamy consistency. For the best results, stick with heavy cream rather than milk or half-and-half.

All-purpose flour – This forms the base of the simple brown sugar shortbread crust. Measure it by spooning the flour into the measuring cup and leveling it off rather than scooping directly from the bag.

Salt – Helps balance the sweetness of the caramel and brings out the flavor of the pecans.

How To Make Caramel Pecan Bars

1. Prepare the pan. Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving enough overhang to easily lift the bars from the pan after cooling.

8. Cool completely before cutting. Allow the bars to cool completely in the pan so the caramel has time to set. Lift them out using the parchment paper, then cut into squares and serve.

Recipe Notes

• Line the pan with parchment paper. These bars are sticky, so leave some parchment hanging over the sides of the pan. Once the bars are completely cool, use it to lift the entire batch onto a cutting board before slicing.
• Don’t rush the caramel. Use a candy thermometer and cook the mixture until it reaches 240°F, or soft-ball stage. This is what helps the caramel set while keeping it chewy. If you remove it from the heat too soon, the bars may be overly soft and difficult to cut.
• Let the bars cool completely. The caramel needs time to set before slicing. Cutting while the bars are still warm will create a delicious, but very gooey, mess.
• For clean slices, use a sharp knife. If the caramel sticks to the blade, wipe the knife clean between cuts. Chilling the bars briefly before slicing can also make the job easier.
• Add chocolate if you’d like. Sprinkle chocolate chips over the warm caramel pecan layer before baking for an easy chocolate-caramel variation.

How To Store Caramel Pecan Bars

Store caramel pecan bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For the best chewy texture, let refrigerated bars sit at room temperature for a few minutes before serving.

Can You Freeze Caramel Pecan Bars?

Yes! These bars freeze well, making them a great make-ahead holiday dessert. Once completely cooled, wrap individual bars or layers of bars tightly in plastic wrap or foil and place them in an airtight container or freezer bag. Freeze for up to 3 months.

Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

Do I Need a Candy Thermometer?

I strongly recommend using a candy thermometer for this recipe. Caramel can be tricky to judge by appearance alone, and a thermometer takes out the guesswork. Cook the caramel until it reaches 240°F, or soft-ball stage, which gives it that chewy texture while allowing it to set firmly enough to cut into bars.

If you don’t have a thermometer, you can still make the bars. After adding the heavy cream, cook the caramel for approximately 10 minutes, stirring constantly. Keep in mind that timing is less reliable than temperature, so I recommend using a thermometer whenever possible.

Caramel Pecan Bars FAQ

Why didn’t my caramel pecan bars set?

The caramel may not have reached a high enough temperature. Cook the caramel to 240°F, or soft-ball stage, before removing it from the heat. Also be sure to let the finished bars cool completely before cutting, since the caramel will continue to firm up as it cools.

Can I make caramel pecan bars ahead of time?

Yes! These are a great make-ahead dessert for Thanksgiving, Christmas and other holiday gatherings. Make the bars a day or two in advance and store them in an airtight container until you’re ready to serve.

Should I toast the pecans first?

You don’t have to, but toasting the pecans adds extra nutty flavor. Toast them in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently. Let them cool before adding them to the caramel.

Can I use chopped pecans instead of pecan halves?

Yes. Pecan halves give the bars a beautiful, substantial pecan layer, but chopped pecans or pecan pieces work well, too. Use the same amount called for in the recipe.

How do I cut caramel pecan bars without making a mess?

Let the bars cool completely before cutting. Use the parchment paper to lift the entire batch from the pan and transfer it to a cutting board. A sharp knife wiped clean between cuts will give you the neatest squares. If the caramel is especially soft, refrigerate the bars briefly before slicing.

Are caramel pecan bars the same as pecan pie bars?

They’re very similar! Both combine pecans with a rich, sweet filling, but these caramel pecan bars use a homemade caramel filling made with brown sugar, honey and heavy cream over a buttery brown sugar shortbread crust. They’re a great option when you want those pecan pie flavors without making a traditional pie.

More Holiday Desserts

• Apple Pie Bars turn another holiday pie favorite into an easy handheld dessert with homemade apple filling.
• Coconut Cream Pie is a classic option with a creamy coconut filling, homemade whipped cream and toasted coconut.
• Carrot Cake is moist, warmly spiced and topped with cream cheese frosting, making it a great option when you want something besides pie on the holiday dessert table.

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