Crunchy Pecan Bars
Indulge in the irresistible combination of buttery shortbread and gooey caramelized pecans with these Crunchy Pecan Bars! Perfectly balanced between nutty, sweet, and a touch of salt, this easy dessert features a golden crust topped with a luscious pecan filling made from brown sugar, heavy cream, and vanilla for a rich, homemade flavor. With just 20 minutes of prep and straightforward steps, these bars are ideal for holiday gatherings, potlucks, or an everyday treat. Serve them chilled or at room temperature for an addictive crunch that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 1.5 cups light brown sugar
- 0.75 cup heavy cream
- 2 cups pecans (chopped)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium mixing bowl, beat 1 cup of unsalted butter and 1/2 cup of granulated sugar using a hand or stand mixer until light and fluffy, about 2 minutes.
Add 1 teaspoon of vanilla extract, and mix until combined.
Gradually add 2 cups of all-purpose flour and 1/2 teaspoon of salt to the butter mixture, mixing just until a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form the crust. Use your hands or the bottom of a flat glass to smooth it down.
Bake the crust in the preheated oven for 15-17 minutes, or until lightly golden. Remove and set aside to cool slightly.
While the crust is baking, prepare the pecan topping: In a medium saucepan over medium heat, combine 1 cup of unsalted butter, 1.5 cups of light brown sugar, and 0.75 cups of heavy cream. Stir frequently until the sugar dissolves and the mixture starts bubbling gently, about 3-4 minutes.
Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract and 2 cups of chopped pecans.
Pour the pecan mixture evenly over the baked crust, spreading it out with a spatula to ensure the pecans are evenly distributed.
Return the pan to the oven and bake for an additional 20-22 minutes, or until the topping is bubbling and has set slightly.
Remove from the oven and let the bars cool completely in the pan on a wire rack. For best results, refrigerate for 1 hour to fully set the topping.
Once cooled and set, use the parchment overhang to lift the bars out of the pan. Transfer to a cutting board and slice into 16 squares or bars.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 31.9 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 102 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.
