Salted Caramel Pecan Bars
These soft, gooey Salted Caramel Pecan Bars are so indulgent! Chopped pecans are tossed in homemade caramel and baked on top of a shortbread crust for the ultimate flavor experience.
Servings: 16 bars
Calories: 371kcal
Equipment
- 2 Mixing Bowls
- 9x9 Brownie Pan
- Parchment Paper
- Mixing Spoon
- Fork
- Silicone Spoon
- Chef's Knife for slicing
Ingredients
Shortbread Crust
- 1 cup salted butter room temperature
- ½ cup granulated white sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
Pecan Filling
- 10 ounces salted caramel
- 2 cups pecan pieces
- 1 teaspoon vanilla extract
Instructions
Shortbread Crust
- Preheat the oven to 350℉.
- In a large mixing bowl, cream together the softened butter, sugar, salt, and vanilla with a spoon.
- Stir in the all purpose flour until a thick dough forms.
- Line a 9x9 brownie pan with parchment paper, then press the shortbread dough into the bottom in an even layer.
- Poke holes into the dough with a fork, then bake for 15 minutes. The crust should be lightly golden brown and puffy. Remove, and set aside.
Salted Caramel Pecan Filling
- Meanwhile, if you're not using store-bought caramel, make the homemade version so it can slightly cool before stirring in the other ingredients.
- Mix together the salted caramel, pecans, and vanilla extract until the nuts are fully coated.
- Pour the filling onto the par-baked crust and spread into an even layer using a spatula.
- Bake for 10 minutes. After that, turn the oven off, and keep the pan in the hot oven for 10 more minutes.
- Let the pan cool until completely set. Remove from the pan and take the parchment paper off of the bottom.
- Slice with a sharp knife into bars and enjoy! These can be served chilled or at room temperature.
Notes
Tips & Tricks:
Your caramel sauce should be somewhat liquid before mixing with the pecans. If needed, gently microwave until smooth and silky.
You can also add chocolate chips to the filling recipe!
Storage Notes:
Store in an airtight container in the refrigerator for up to 6 days.
Freezing Instructions:
Let the pan cool completely, and then slice into bars. Store these in an airtight freezer bag or container for up to 2 months. When you're ready to eat, let them thaw overnight in the fridge.
Nutrition
Serving: 1 bar | Calories: 371kcal | Carbohydrates: 20g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 237mg | Potassium: 77mg | Fiber: 2g | Sugar: 7g | Vitamin A: 362IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg