Caramel Pecan Dream Bars
Indulge in the irresistible sweetness of Caramel Pecan Dream Bars, a decadent dessert bursting with buttery shortbread, creamy caramel, and crunchy pecans. These homemade bars are the perfect blend of rich flavors and textures, featuring a tender baked crust topped with a luscious layer of golden caramel and a generous sprinkling of toasted pecans. Made with simple pantry staples like sweetened condensed milk and brown sugar, this recipe requires just 15 minutes of prep and is ideal for any baking skill level. Whether you’re hosting a holiday gathering or looking for a sweet treat to share, these bars are guaranteed to impress. Plus, they store beautifully, making them a convenient make-ahead dessert option. Perfect for caramel lovers, pecan enthusiasts, and those who appreciate a classic yet indulgent treat!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- 0.5 cup light brown sugar
- 0.25 cup heavy cream
- 2 teaspoons vanilla extract
- 2 cups pecans
- 0.25 teaspoon kosher salt
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang to make it easy to lift the bars out later.
In a medium mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy.
Gradually add the all-purpose flour to the mixture and beat until a soft dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the shortbread crust. Prick the crust lightly with a fork to prevent bubbling.
Bake the crust in the preheated oven for 15 minutes, or until it is lightly golden. Remove the pan from the oven and set aside to cool slightly.
Meanwhile, in a medium saucepan over medium heat, combine the sweetened condensed milk, light brown sugar, heavy cream, and kosher salt.
Stir continuously until the mixture thickens and turns a light caramel color, about 7–9 minutes.
Remove the caramel mixture from the heat and stir in the vanilla extract.
Pour the caramel evenly over the baked crust, smoothing it out with a spatula.
Sprinkle the chopped pecans evenly over the caramel layer, pressing them gently to help them adhere.
Return the pan to the oven and bake for an additional 20 minutes, or until the caramel is set and the edges are golden.
Allow the bars to cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift the bars out of the pan.
Cut into 16 squares or bars with a sharp knife and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
5326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.9 g | 381% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 44.5 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 717 mg | 31% | |
| Total Carbohydrate | 628.0 g | 228% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 425.5 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1388 mg | 107% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2717 mg | 58% | |
*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.
