Description
A gooey, chewy, and rich dessert featuring a buttery shortbread crust topped with a homemade salted caramel pecan filling. These bars are easy to make in one bowl, make-ahead friendly, and offer the perfect balance of sweet, salty, and crunchy flavors.
Ingredients
Scale
- For the Crust:
- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1 cup (125g) all-purpose flour
- 2 tablespoons (15g) powdered sugar
- 1/4 teaspoon salt
- For the Filling:
- 1 cup (200g) packed brown sugar (mix of light and dark)
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (120ml) heavy cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) pecan halves
- Flaky sea salt (like Maldon), for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides, and lightly spray with non-stick spray.
- In a medium bowl, mix softened butter, granulated sugar, powdered sugar, flour, and salt until the mixture resembles wet sand and holds together when squeezed.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10-12 minutes until edges are just starting to turn golden. Remove and set aside.
- In a large bowl, whisk melted butter and brown sugar until smooth. Whisk in heavy cream, then eggs, and vanilla extract vigorously for about a minute until the mixture is thin and glossy with no lumps.
- Stir in pecan halves. Pour the filling over the pre-baked crust and spread evenly.
- Bake for 25-30 minutes until edges are bubbling vigorously and the center is set but still slightly jiggly.
- Cool in the pan on a wire rack for at least 1 hour to allow the caramel to set. Sprinkle flaky sea salt over the top.
- Lift bars out using parchment handles and cut into 12-16 squares.
Notes
Toast pecans in a dry skillet for 3-4 minutes for deeper flavor. Ensure eggs are room temperature to prevent lumps. Do not overbake; the center should have a slight jiggle as it firms up while cooling. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 35
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: pecan pie bars, salted caramel, shortbread crust, homemade dessert, holiday baking, make-ahead dessert, gluten-free option