Caramel Pecan Bars Recipe
These caramel pecan bars combine a buttery brown sugar shortbread crust with a rich, chewy homemade caramel and pecan topping. An easy alternative to pecan pie and perfect for holiday dessert trays!
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Servings: 30
Calories: 243kcal
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°F. Line a 9×13-inch baking dish with parchment paper, leaving enough overhang to lift the bars from the pan after cooling.
- Combine flour, brown sugar and melted butter. Beat at medium speed until fine crumbs form.2 cups all-purpose flour, 1 cup brown sugar, 8 tbsp salted butter
- Press the mixture evenly into the prepared pan. Bake for 8 minutes.
Make the Caramel Pecan Topping
- In a large saucepan, combine butter, brown sugar, honey and salt. Cook over medium heat, stirring frequently, until bubbly and thickened, about 6 to 7 minutes.3/4 cup unsalted butter, 1 cup brown sugar, 1/2 cup honey, 1 tsp salt
- Add the heavy cream and cook, stirring constantly, until a candy thermometer inserted into the caramel reaches 240°F (soft-ball stage), about 10 minutes.1 cup heavy cream
- Remove from the heat and stir in the pecans until evenly coated.2 cups pecan halves
- Pour the caramel pecan mixture over the crust and spread evenly. Bake for 15 minutes, or until the filling is bubbly.
- Let cool completely before lifting from the pan and cutting into squares.
Notes
- Use a candy thermometer. Cook the caramel to 240°F (soft-ball stage) so it sets properly while remaining chewy.
- Line the pan with parchment paper and leave an overhang so you can easily lift the cooled bars out before slicing.
- Cool completely before cutting. If necessary, chill the bars briefly to make cleaner cuts.
- For extra pecan flavor, toast the pecans before stirring them into the caramel.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Freeze tightly wrapped bars in an airtight container for up to 3 months.Cook the caramel to exactly 240°F (soft-ball stage) and allow the finished bars to cool completely before slicing. This creates a chewy caramel layer that holds together instead of running when cut.
Nutrition
Calories: 243kcal | Carbohydrates: 27g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 109mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
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