Salted Caramel Pecan Bars
Indulge in the irresistible combination of sweet and salty with these Salted Caramel Pecan Bars—perfect for your next dessert spread or as a decadent treat any time of year. These bars feature a buttery, melt-in-your-mouth shortbread crust that acts as the perfect base for a rich homemade caramel topping loaded with crunchy, golden pecans. A sprinkle of flaky sea salt delivers the ultimate flavor balance, making each bite an explosion of sweet, nutty, and savory goodness. With just 20 minutes of prep time and a straightforward baking process, this recipe is surprisingly simple for such show-stopping results. Whether you're hosting a holiday gathering, gifting to loved ones, or satisfying a sweet tooth, these salted caramel pecan bars are guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter, chilled and cubed
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 1 cup Light brown sugar, packed
- 0.75 cup Heavy cream
- 2 teaspoons Vanilla extract
- 2.5 cups Pecans, roughly chopped
- 0.5 teaspoon Kosher salt or flaky sea salt
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, allowing some overhang for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and 1 teaspoon of salt.
Cut in the chilled, cubed unsalted butter using a pastry cutter (or your hands) until the mixture resembles coarse crumbs.
Press the mixture evenly into the prepared baking dish to form the crust.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden around the edges. Remove from the oven and set aside.
While the crust bakes, prepare the salted caramel. In a medium saucepan over medium heat, combine the light brown sugar, heavy cream, and 1/2 cup (1 stick) of unsalted butter. Stir constantly until the butter is melted and fully incorporated.
Bring the mixture to a simmer and allow it to cook for 3-4 minutes while stirring frequently, until thickened slightly.
Remove the saucepan from heat and stir in the vanilla extract and a pinch of kosher salt. Mix well.
Add the chopped pecans to the caramel mixture and stir until all the pecans are fully coated.
Pour the pecan-caramel mixture evenly over the pre-baked crust, spreading it out with a spatula as needed.
Return the baking dish to the oven and bake for an additional 20 minutes, or until the caramel is bubbling and the topping is set.
Remove from the oven and sprinkle the top with the flaky sea salt while it’s still warm.
Allow the bars to cool completely in the baking dish before lifting them out using the parchment paper overhang.
Once cooled, slice into squares or rectangles and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 458.4 g | 588% | |
| Saturated Fat | 175.9 g | 880% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 3483 mg | 151% | |
| Total Carbohydrate | 519.6 g | 189% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 306.7 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1751 mg | 37% | |
*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.
