Caramel Chocolate Pecan Bars
Indulge in the ultimate treat with our irresistible Caramel Chocolate Pecan Bars—a symphony of buttery crust, gooey caramel, crunchy pecans, and velvety melted chocolate. Perfectly balanced with optional hints of sea salt, these bars deliver a decadent blend of sweet and salty flavors in every bite. With just 20 minutes of prep time and straightforward layering techniques, these crowd-pleasing dessert bars are as easy to make as they are to devour. Whether you're hosting a holiday gathering or simply craving something indulgent, these caramel pecan chocolate bars are bound to become your new go-to recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1.5 cups pecan halves
- 1 cup semi-sweet chocolate chips
- 1 bag (approx. 11 ounces) caramel bits or unwrapped soft caramel candies
- 3 tablespoons heavy cream
- 0.5 teaspoon sea salt (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a large mixing bowl, cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy.
Gradually add the flour to the butter mixture and mix until a soft dough forms.
Press the dough evenly into the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden. Remove and let it cool slightly.
While the crust cools, prepare the caramel layer. In a medium saucepan, heat the caramel bits (or unwrapped caramel candies) and heavy cream over low heat, stirring constantly, until smooth and fully melted.
Sprinkle the pecan halves evenly over the baked crust, then pour the melted caramel mixture over the top, spreading it evenly to cover the pecans.
Sprinkle the chocolate chips evenly over the warm caramel layer. Let them sit for 1-2 minutes to soften, then use a spatula to gently spread the melted chocolate over the caramel layer.
Optionally, sprinkle the top with a pinch of sea salt for a sweet-and-salty twist.
Allow the bars to cool completely at room temperature, then transfer the pan to the refrigerator for at least 1 hour to set.
Once fully set, use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares or desired portion sizes. Serve and enjoy!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 29.1 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 81 mg | 2% | |
*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.
