Print

Caramel Pecan Pie Bars

Caramel Pecan Pie Bars

These Caramel Pecan Pie Bars are a delightful twist on the classic pie, featuring a buttery shortbread crust, a rich caramel filling, and a generous topping of crunchy pecans. Perfect for satisfying your sweet tooth or sharing with friends and family!

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 3-5 tablespoons ice water
  • For the Caramel Pecan Filling:
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup heavy cream
  • 1/4 cup corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecan halves

Instructions

  1. Make the Crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
  3. Press the dough into the bottom of an ungreased 9×13 inch baking pan. Prick the crust all over with a fork.
  4. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, or until lightly golden brown.
  5. Make the Caramel Pecan Filling: While the crust is baking, combine the brown sugar, butter, heavy cream, corn syrup, vanilla extract, and salt in a medium saucepan.
  6. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
  7. Remove from heat and stir in the pecan halves.
  8. Pour the caramel pecan mixture over the baked crust.
  9. Return to the oven and bake for another 20-25 minutes, or until the caramel is bubbly and the pecans are toasted.
  10. Let cool completely before cutting into bars.

Notes

For a richer caramel flavor, use salted butter in the filling. Serve with a scoop of vanilla ice cream for an extra decadent treat.