Caramel Pecan Bars are your delicious replacement for pecan pie! These bars are packed with caramel and pecans, they are ooey gooey and perfectly baked. They’re the perfect addition to your Thanksgiving dessert spread!
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.
HOW TO MAKE CARAMEL PECAN BARS
MAKE THE CRUST
Preheat oven to 350 degrees F and line a 9×13 baking dish with parchment paper.
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
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. 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 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.
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.
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 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.
OTHER DELICIOUS DESSERTS FOR THE HOLIDAYS
Delicious Double Chocolate Pecan Pie – A pie so rich and delicious it will keep you coming back for more!
Easy Apple Pie Bars – 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. These taste even better than the original and they’re much easier to make. Delicious!
The Best Carrot Cake– This is the best carrot cake recipe you’ll find. It is moist, flavorful, perfectly spiced and topped with an irresistible cream cheese frosting that will knock your socks off. Making carrot cake from scratch is EASY and you cannot mess it up with step-by-step instructions, as well as an instructional video!
Coconut Cream Pie – 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!
Chocolate Crunch Layer Cake with Caramel Frosting – Turn up the YUM on chocolate cake by adding crunch and an irresistible Caramel Frosting! A layer of chocolate crunch is hidden inside the cake for an extra bit of yummy surprise.
Caramel Pecan Bars
Ingredients
Crust
- 2 cups all-purpose flour
- 1 cup brown sugar
- 8 tablespoons salted butter melted
Topping
- 3/4 cup sticks unsalted butter
- 1 cup brown sugar
- 1/2 cup honey
- 1 teaspoon 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!
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