Caramel Butter Pecan Bars
Indulge in the ultimate dessert experience with these irresistible Caramel Butter Pecan Bars, where buttery shortbread meets rich, homemade caramel and toasted pecans for a decadent treat. The crisp, golden crust forms the perfect base for a luscious caramel-pecan topping that’s both gooey and nutty, making every bite a harmony of sweet and savory flavors. With just 25 minutes of prep time, these easy-to-make bars are a show-stopping dessert for gatherings, holidays, or anytime you crave a sweet indulgence. Whether served as a party dessert or paired with your afternoon coffee, these bars deliver a decadent crunch in every bite. Plus, they store beautifully, so you can enjoy them throughout the week! Perfect for fans of caramel, pecans, and buttery baked goods.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 14 ounces Sweetened condensed milk
- 0.25 cup Heavy cream
- 0.5 cup Dark brown sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Pecans, chopped
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to make removing the bars easier.
In a large bowl, cream together 1 cup of unsalted butter (softened), 0.5 cup of granulated sugar, and 0.25 cup of light brown sugar until light and fluffy.
Gradually add 2 cups of all-purpose flour and 0.25 teaspoon of salt to the butter mixture, mixing until a crumbly dough forms.
Press the dough evenly into the prepared pan to form the crust. Prick the surface with a fork to prevent bubbling. Bake for 18-20 minutes, or until lightly golden. Remove from the oven and set aside.
While the crust cools slightly, make the caramel topping. In a medium saucepan, combine 14 ounces of sweetened condensed milk, 0.25 cup of heavy cream, and 0.5 cup of dark brown sugar.
Cook the mixture over low-medium heat, stirring constantly, until it thickens and turns a golden caramel color, about 8-10 minutes.
Remove the caramel from heat and stir in 1 teaspoon of vanilla extract and 1.5 cups of chopped pecans.
Pour the caramel-pecan mixture evenly over the shortbread crust, spreading it gently with a spatula to cover the surface.
Bake the assembled bars in the oven for an additional 12-15 minutes, or until the caramel is bubbly and set.
Remove the pan from the oven and allow the bars to cool completely in the pan. Once cool, use the parchment overhang to lift the bars out and transfer them to a cutting board.
Cut into 12 squares or rectangles, and serve. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.9 g | 350% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 689.9 g | 251% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 488.0 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1434 mg | 110% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2679 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
