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Gooey Salted Caramel Pecan Pie Bars

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Calories: 340
Ingredients Method Nutrition

Ingredients
  

Buttery Shortbread Crust
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/2 tsp fine sea salt
Gooey Salted Caramel Pecan Topping
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup dark brown sugar, packed
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup heavy whipping cream
  • 3 cups pecan halves or chopped pecans, lightly toasted
  • 1.5 tsp pure vanilla extract
  • 1/2 tsp flaky sea salt (Maldon) for sprinkling

Method
 

Baking Crust & Caramel Topping
  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. Make shortbread crust: In a food processor or bowl with a pastry cutter, combine flour, sugar, salt, and cold butter cubes until fine crumbly meal forms. Press firmly and evenly into the prepared pan.
  3. Bake the shortbread crust for 18-20 minutes until lightly golden around the edges.
  4. While crust bakes, make caramel topping: In a medium saucepan over medium heat, melt 1/2 cup butter, dark brown sugar, maple syrup, and heavy cream. Bring to a gentle boil for 2-3 minutes, stirring constantly.
  5. Remove from heat and stir in the toasted pecans and vanilla extract.
  6. Pour the hot pecan caramel filling evenly over the warm par-baked crust. Return to oven and bake for 20-22 minutes until bubbling across the entire surface.
  7. Sprinkle with flaky sea salt while hot. Cool completely in the pan for at least 2 hours (or chill 1 hour) before slicing into 16 neat squares.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 36gProtein: 4gFat: 21gSaturated Fat: 9gCholesterol: 50mgSodium: 180mgPotassium: 130mgFiber: 2gSugar: 24gVitamin A: 16000IUCalcium: 400mgIron: 0.2mg

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