Caramel Pecan Bars
Indulge in the irresistible sweetness of Caramel Pecan Bars—a decadent dessert that combines a buttery shortbread crust with rich, gooey caramel and the satisfying crunch of toasted pecans. Perfect for holiday gatherings or everyday indulgence, these bars offer the ideal balance of sweet and nutty flavors. Made with pantry staples like brown sugar, heavy cream, and honey, the caramel layer is luxuriously smooth and sticky, while the nutty pecans add a delightful texture and depth. Easy to prepare with just 20 minutes of prep time, these bars bake to golden perfection in under an hour. Serve them as a crowd-pleasing treat for family, friends, or special occasions, and watch them disappear in no time! Enjoy them at room temperature or chilled, and store any leftovers for up to a week—if they last that long! Keywords: caramel pecan bars, easy dessert recipe, holiday baking, pecan shortbread, caramel treats.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 0.5 teaspoons salt
- 200 grams brown sugar
- 120 milliliters heavy cream
- 2 tablespoons honey
- 300 grams pecans, chopped
Instructions
Preheat your oven to 180°C (350°F). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, use a hand or stand mixer to cream together 170 grams of unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract. Gradually add the flour and salt, mixing until the dough comes together.
Press the dough evenly into the prepared baking pan to form the crust. Prick the surface lightly with a fork to prevent bubbling.
Bake the crust for 15-18 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
In a medium saucepan, melt the remaining 60 grams of butter over medium heat. Add the brown sugar, heavy cream, and honey. Stir until the sugar dissolves.
Increase the heat to medium-high, bring the mixture to a gentle boil, and cook for 2-3 minutes, stirring constantly.
Remove the saucepan from the heat and stir in the chopped pecans, ensuring they are evenly coated with the caramel mixture.
Pour the pecan and caramel mixture evenly over the baked crust. Spread gently with a spatula to ensure an even layer.
Return the pan to the oven and bake for an additional 15-18 minutes, or until the caramel is bubbling all over.
Remove from the oven and allow the bars to cool completely in the pan. Once cool, lift them out using the parchment paper overhang and cut into 16 bars.
Serve and enjoy! Store leftover bars in an airtight container at room temperature or in the refrigerator for up to one week.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 21.7 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 130 mg | 3% | |
*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.
