Salted caramel pecan bars have a buttery, melt-in-your-mouth shortbread crust, and a chewy pecan caramel topping. These pecan bars are perfect impressive treats for any occasion!
If you've been around Cambrea Bakes long enough, you'll notice I love pecans.
My turtle cupcakes and pecan pie brownies are reader favorites for a reason!
These salted caramel pecan bars combine gooey caramel, nutty pecans, and a buttery shortbread cookie base and they are BEYOND delicious!
For more shortbread bar recipes, try plum bars!
Jump to:
why you'll love these pecan bars
- These pecan bars feature a buttery shortbread crust and a chewy salted caramel that's packed with pecans!
- While these bars may seem intimidating, this is one of those easy recipes that take minimal effort and always impresses!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
Heavy cream: This recipe calls for heavy whipping cream and it should not be substituted! The high-fat cream allows the caramel to cook without crystalizing and also makes it super chewy.
Pecans: I used chopped pecans for this recipe but you can also chop whole pecans and use those instead. You can also use a variety of nuts like walnuts, sunflower seeds, or almonds!
Honey: You can use agave nectar, corn syrup, or any other invert sugar instead of honey if needed.
Butter: I recommend using unsalted butter since the top of the bars gets heavily sprinkled with flaky sea salt.
recipe instructions
Before you start, line a square 8x8 baking pan with parchment paper to cover all four sides. Preheat the oven to 350 F/180 C.
STEP ONE: Make the shortbread. In the bowl of a stand mixer, cream the softened butter, granulated sugar, and vanilla extract for 3 minutes until light and fluffy.
STEP TWO: Mix in the dry ingredients. Then mix in the all-purpose flour and salt on low speed until the mixture looks crumbly.
STEP THREE: Press the shortbread into the pan. Press the shortbread crumbs into an even layer in the prepared pan. You can use your hands or the back of a measuring cup to do this.
Bake the shortbread for 18-20 minutes, or until the edges are golden brown. Set it aside to cool for 20 minutes, then transfer it to the freezer.
STEP FOUR: Prepare the pecans. In a large heat-proof bowl, toss the chopped pecans in the flour, salt, and vanilla extract. Set aside.
STEP FIVE: Make the caramel. In a large heavy-bottomed pot, combine the heavy cream, butter, sugar, and honey. Cook over medium heat for 18-20 minutes, or 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 a golden brown color which you can see below.
STEP SIX: Bake the bars. When the caramel is ready, quickly and carefully pour it into the bowl with the pecans. Toss to coat, then immediately transfer the caramel mixture to the top of the shortbread.
Bake the bars for 10-13 minutes, or until there are little bubbles all over the top.
Remove and place on a wire rack to cool completely. Sprinkle the top with the flaky sea salt, then let it cool completely before cutting!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Line the pan. These bars can be very gooey and sticky, making them impossible to get out of the pan if you don't line the pan well with parchment paper!
- Watch the caramel. Stoves will vary with temperature so the time it takes for your caramel to cook will vary. The best way to tell if it's done is when the temperature reaches about 250-255 F and the caramel is golden brown. Overcooking the caramel will still work, although the bars will not be as chewy.
- Cool completely before cutting. I know it's so tempting but the bars will cut cleanly when completely cool. If they are still warm, the caramel will stick to the knife and make it impossible to cut.
- Reheat when serving. Pop the bar in the microwave for 10-20 seconds to soften the caramel and make them taste as if it came straight from the oven!
storage & freezing
Store the cut bars in an airtight container at room temperature for 2-3 days. They also freeze extremely well!
They can be wrapped individually or frozen together in an airtight container or freezer bag.
faqs
I recommend either a candy thermometer or an instant-read thermometer. It can be tricky to know when the caramel is done and this will help it from overcooking.
Definitely! I have made this recipe before with a mixture of sliced almonds, walnuts, and sunflower seeds.
First, wait until they are completely cool. Then use a very sharp knife to cut them. In between cuts, run the knife under hot water and wipe clean with a towel.
more bar recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!
Recipe 📖
Salted Caramel Pecan Bars
Equipment
Ingredients
Shortbread
- 9 tablespoon unsalted butter softened
- â…“ cup + 1 tbsp granulated sugar
- 1 teaspoon vanilla extract
- 1 ¼ cup + 1 tablespoon + 1 tsp all-purpose flour *see notes below for measuring*
- ¼ teaspoon fine sea salt
Pecan Topping
- 1 ½ cups chopped pecans
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
- â…› teaspoon fine sea salt
Salted Caramel
- ½ cup + 2 tbsp granulated sugar
- â…” cup heavy whipping cream
- â…› cup + 1 tbsp honey
- 4 tablespoon unsalted butter
- Flaky sea salt for after baking
Instructions
- Line a square 8x8 baking pan with parchment paper and preheat the oven to 350 F/180 C.
- Cream the butter, sugar, and vanilla until combined and fluffy, 3 minutes.9 tablespoon unsalted butter, â…“ cup + 1 tablespoon granulated sugar, 1 teaspoon vanilla extract
- Add the flour and salt and mix on low speed until it forms pea-sized crumbles.1 ¼ cup + 1 tablespoon + 1 teaspoon all-purpose flour, ¼ teaspoon fine sea salt
- Press the shortbread dough evenly into the prepared pan.
- Bake for 18-20 minutes or until the edges are golden brown.
- Set aside to cool until ready to use.
- Then in a large bowl, combine the pecans, vanilla, flour, and salt. Set aside.1 ½ cups chopped pecans, 1 tablespoon all-purpose flour, ½ teaspoon vanilla extract, ⅛ 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 250-255 F).½ cup + 2 tablespoon granulated sugar, ⅔ cup heavy whipping cream, ⅛ cup + 1 tablespoon honey, 4 tablespoon unsalted butter
- Immediately pour the caramel into the bowl of pecans and fold quickly to combine.
- Transfer 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 and immediately sprinkle with 1 teaspoon flaky sea salt. Then let cool completely on a wire cooling rack before cutting. Enjoy!Flaky sea salt
Notes
-
- Step-by-step process photos are provided above, in the body of this post.
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
-
- Watch the caramel. The time it takes for your caramel to cook will vary. The best way to tell if it's done is when the temperature reaches about 250-255 F and the caramel is golden brown.Â
-
- Cool completely before cutting. I know it's so tempting but the bars will cut cleanly when completely cool. If they are still warm, the caramel will stick to the knife and make it impossible to cut.
-
- Reheat when serving. Pop the bar in the microwave for 10-20 seconds to soften the caramel and make them taste as if it came straight from the oven!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Lisa says
I LOVE PECANS AND I LOVED THESE BARS!! Not enough pecan recipes out there imo. Totally underrated nut. 5 stars.
Cambrea Gordon says
I'm SO happy to hear that Lisa! I totally agree, pecan desserts done right are the BEST. Truly appreciate you taking the time to leave these a review! 🙂
Samantha W. says
This may be the best salted caramel bars I've EVER eaten! The shortbread crust was so buttery and soft and the caramel was the easiest I've ever made (no crystals!!).
Cambrea Gordon says
That's amazing to hear Samantha! Thanks so much for the kind review 🙂