There’s much to love about these salted caramel pecan bars: a buttery shortbread crust, chewy caramel, and crunchy pecans! They are easier to make than pecan pie and perfect for any holiday gathering.
These little pecan squares have so much flavor and texture. The sweet shortbread crust and rich caramel pecan topping are everything you love about pecan pie in an easy-to-make bar form. They were such a hit that I also made caramel apple bars!
With simple ingredients and no pie crust or dough rolling, these caramel pecan bars are the perfect addition to your Thanksgiving, Christmas, or other dessert lineup!
Table of Contents
What’s To Love
- Like my pecan pie brownies, they are easier to make than a whole pie but feature the same flavors you love.
- They are full of flavor and texture—a buttery crust, chewy and gooey caramel filling, and crunchy pecans in every bite.
- With only simple ingredients, they are over-the-top delicious!
- They are perfect for any holiday occasion or year-round dessert!
Ingredient Notes and Substitutions
Heavy cream: This can not be substituted with half-and-half or any other variety of cream. The high fat cooks the caramel without crystalizing and makes it super chewy.
Pecans: Chopped pecans are preferred; they are already in perfect bite-sized pieces! I love using pecans in my chocolate chip pecan cookies and pecan pumpkin bread. You can substitute them for pecan halves or use a variety of nuts like walnuts, sunflower seeds, and almonds.
Honey: For flavor and to give these caramel pecan bars a soft and chewy texture. You can use agave nectar or corn syrup as a substitute.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step 1: Cream the butter and sugar. In the stand mixer bowl, cream the softened butter, granulated sugar, and vanilla extract for 3 minutes until light and fluffy.
Step 2: Mix in the dry ingredients. Then, mix the all-purpose flour and salt at low speed until the mixture looks crumbly.
Step 3: Press the shortbread into the pan. Using the back of a measuring cup, press the shortbread crumbs into an even layer in the prepared pan. Bake the shortbread until the edges are golden brown.
Step 4: Prepare the pecans. In a large heat-proof bowl, toss the chopped pecans with the flour, salt, and vanilla extract. Set aside.
Step 5: Make the caramel. In a large heavy-bottomed pot, cook the heavy cream, butter, sugar, and honey until the caramel is golden brown.
Candy thermometers aren’t always 100% accurate, and stoves will vary with temperature. The best way to tell if it’s done is if the caramel is golden brown.
Step 6: Bake the bars. Quickly and carefully pour the caramel into the bowl with the pecans. Toss to coat, then immediately pour the caramel mixture on the shortbread.
Bake until the surface is covered in tiny bubbles and the edges are golden brown. Sprinkle the top of the pecan pie bars with flaky sea salt and let cool on a wire rack.
Tips for Success
Use a kitchen scale. Baking with a scale is my #1 baking tip!
Line the pan with parchment paper. The bars can be very gooey and sticky, making it impossible to remove if you don’t line the pan.
Watch the caramel carefully. Because stove temperatures can vary, you want to look for the caramel to be a golden brown color to know it is ready!
Let them cool before slicing. Give the bars ample time to set, at least a few hours, before cutting. If you cut them too soon, the caramel will stick to the knife!
FAQs
I highly recommend using one! Knowing when the caramel is done can be tricky, and this will help prevent it from overcooking.
I made this recipe with sliced almonds, walnuts, and sunflower seeds. You can use a mixture of nuts or substitute just one.
Once completely cool, use a sharp knife, run it under hot water, and wipe it clean between cuts. If the caramel sticks, freeze the bars for 15-20 minutes, then resume cutting.
Yes! I recommend cutting them first and storing them in an airtight container or freezer bag for up to 1 month. You can also freeze the whole pan wrapped in plastic wrap in a container; this can help you prepare for holiday baking!
Store the baked bars in an airtight container at room temperature for 2-3 days.
More Caramel Desserts
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Salted Caramel Pecan Bars
Equipment
Ingredients
Shortbread Crust
- 9 tbsp unsalted butter, softened
- 1/3 cup + 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cup + 1 tablespoon + 1 teaspoon all-purpose flour, *see notes below for measuring*
- 1/4 teaspoon fine sea salt
Pecan Topping
- 1 1/2 cups chopped pecans
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
Salted Caramel
- 1/2 cup + 2 tablespoon granulated sugar
- 2/3 cup heavy whipping cream
- 1/8 cup + 1 tablespoon honey
- 4 tablespoon unsalted butter
- Flaky sea salt, for after baking
Instructions
- Line a square 8×8 baking pan with parchment paper and preheat the oven to 350 F/180 C.
- Cream the butter, sugar, and vanilla until combined and fluffy, about 3 minutes.9 tbsp (125 g) unsalted butter, 1/3 cup + 1 tablespoon (78 g) granulated sugar, 1 teaspoon vanilla extract
- Add the flour and salt and mix on low speed until it forms pea-sized crumbles. Then press the shortbread dough evenly into the prepared pan. Bake the crust for 18-20 minutes or until the edges are golden brown. Set the crust aside until ready to use.1 1/4 cup + 1 tablespoon + 1 teaspoon (166 g) all-purpose flour, 1/4 teaspoon fine sea salt
- In a large bowl, combine the pecans, vanilla, flour, and salt. Set aside.1 1/2 cups (155 g) chopped pecans, 1 tablespoon (8 g) all-purpose flour, 1/2 teaspoon vanilla extract, 1/8 teaspoon fine sea salt
- To make the caramel, combine the sugar, cream, honey, and butter in a heavy-bottomed pot. Cook over medium-high heat for 10-15 minutes or until the caramel reaches a golden brown color (about 245-250°F). Immediately pour the caramel into the bowl of pecans and fold quickly to combine.1/2 cup + 2 tablespoon (127 g) granulated sugar, 2/3 cup (140 g) heavy whipping cream, 1/8 cup + 1 tablespoon (56 g) honey, 4 tablespoon (56 g) unsalted butter
- Immediately spread the caramel mixture on top of the shortbread base. Use a spatula to push and spread it around so it evenly covers the top. It’s okay if the edges or corners are bare they will fill in when it bakes!
- Bake for 10-13 minutes or until the top of the bar has little bubbles over the top. Remove the pan from the oven and sprinkle with 1 tsp flaky sea salt. Then let cool completely on a wire cooling rack before cutting. Enjoy!Flaky sea salt
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I added semisweet chocolate chips on top of the caramel before baking. These are easy and delicious. I will make them again for Thanksgiving this year. Thank you for this recipe!
Hi there, can this recipe be doubled and made in a 9×13? I am excited to try this, but I need to make A LOT of them and I’m hoping to save some time. Thank you in advance! 🙂
Hi Rana! You can definitely use a 9×13 pan. Hope you enjoy them!
Did doubling the recipe go well? Might do these for neighbors treat… 😊