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Ultra close-up macro cross-section of salted caramel pecan pie bar showing buttery shortbread crust and gooey caramel pecans

Salted Caramel Pecan Pie Bars

All the rich, decadent indulgence of traditional holiday pecan pie in an easy-to-slice bar form! Featuring a tender, melt-in-your-mouth buttery shortbread crust topped with a thick, gooey amber caramel layer densely loaded with fragrant toasted pecans and finished with sparkling flakes of sea salt.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 generous dessert bars
Calories: 340
Ingredients Method Nutrition

Ingredients
  

Buttery Shortbread Crust
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 cup granulated white sugar
  • 1/2 tsp fine sea salt
  • 1 cup unsalted European butter (2 sticks), cold and cut into small cubes
Gooey Salted Caramel Pecan Filling
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup packed dark brown sugar
  • 1/3 cup pure maple syrup or honey (substitute for corn syrup)
  • 1/3 cup heavy whipping cream
  • 2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 3 cups raw pecans, roughly chopped with some whole halves reserved
  • 1 tsp flaky Maldon sea salt crystals, for topping

Method
 

Prep & Par-Bake Shortbread Crust
  1. Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a food processor or large mixing bowl, pulse or cut together flour, granulated sugar, salt, and cold cubed butter until fine crumbs form and dough begins to clump together.
  3. Press dough firmly and evenly across the bottom of the prepared pan. Bake for 18 to 20 minutes until crust is lightly golden around the edges. Remove from oven and let stand while preparing filling.
Simmer Caramel Pecan Filling
  1. In a medium heavy-bottomed saucepan over medium heat, melt 1/2 cup butter, brown sugar, and maple syrup together. Bring mixture to a gentle boil, stirring frequently.
  2. Once boiling, let simmer without stirring for 2 full minutes until glossy and slightly thickened.
  3. Remove from heat. Carefully whisk in heavy cream, vanilla extract, cinnamon, and fine salt (mixture will bubble up vigorously).
  4. Fold in the chopped pecans, stirring until every nut is thoroughly coated in the amber caramel sauce.
Bake, Cool & Slice
  1. Immediately pour the hot caramel pecan mixture over the warm shortbread crust, spreading it into an even layer with a heat-resistant spatula.
  2. Return pan to oven and bake at 350°F (175°C) for 18 to 20 minutes until the caramel is bubbling vigorously across the entire surface.
  3. Remove from oven and immediately sprinkle evenly with flaky Maldon sea salt crystals.
  4. Allow bars to cool completely at room temperature for at least 2 hours, then chill in the refrigerator for 1 hour to set before lifting out by the parchment handles and slicing into 16 sharp squares with a large chef knife.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 38gProtein: 4gFat: 20gSaturated Fat: 9gCholesterol: 35mgSodium: 190mgPotassium: 130mgFiber: 2gSugar: 24gVitamin A: 320IUVitamin C: 0.2mgCalcium: 40mgIron: 1.4mg

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