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A stack of salted caramel pecan bars beside a jar of caramel and a glass of milk by Tessie's Table.

Salted Caramel Pecan Bars

These Salted Caramel Pecan Bars have a buttery shortbread topped with thick salted caramel, toasted pecans, and caramel drizzle. Perfect feedingding a crowd over the holidays
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Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 3 hours
Total Time 4 hours 5 minutes
Course Dessert
Cuisine American
Servings 16
Calories 424 kcal

Equipment

Ingredients
  

Shortbread Base

  • ¾ cup unsalted butter, softened 170 g
  • ½ cup powdered sugar 60 g
  • 1 teaspoon vanilla extract 5 ml
  • 2 cups all-purpose flour 250 g
  • ¼ teaspoon salt 1.5 g

Salted Caramel

  • ½ cup unsalted butter 113 g
  • 1 cup dark brown sugar (packed) 200 g
  • 1 can sweetened condensed milk 14-ounce/396 g
  • ¼ cup light corn syrup 85 g
  • 1 teaspoon vanilla extract 5 ml
  • ½ teaspoon fine sea salt 3 g

Pecan Topping

  • 1½ cups chopped pecans 165 g
  • 16 pecan halves

Instructions
 

  • Preheat the oven to 350°F. Line a light-colored 9×9-inch metal baking pan with parchment paper, leaving enough overhang to lift the bars from the pan.
  • Beat the softened butter and powdered sugar together until smooth and creamy.
  • Mix in the vanilla extract.
  • Add the flour and salt and mix just until a soft, crumbly dough forms.
  • Press the shortbread dough evenly into the bottom of the prepared pan. Prick the surface several times with a fork.
  • Bake for 20–24 minutes, until the edges are lightly golden. Place the pan on a wire rack while you prepare the caramel.
  • Spread the chopped pecans and pecan halves on a baking sheet. Toast them in the oven for 5–7 minutes, stirring once, until fragrant. Set aside.
  • Add the butter, dark brown sugar, sweetened condensed milk, corn syrup, vanilla extract, and fine sea salt to a heavy-bottomed saucepan.
  • Cook over medium-low heat, stirring constantly, until the butter has melted and the mixture is smooth.
  • Increase the heat to medium and bring the mixture to a gentle boil. Continue cooking and stirring constantly, scraping the bottom and sides of the saucepan.
  • When the caramel reaches approximately 218°F, remove the saucepan from the heat.
  • Transfer approximately ¼ cup of the caramel to a small heatproof bowl and set it aside for the drizzle.
  • Return the saucepan to medium-low heat. Continue cooking and stirring until the remaining caramel reaches 228°F.
  • Immediately pour the thick caramel over the baked shortbread and spread it into an even layer.
  • Sprinkle the toasted chopped pecans evenly over the caramel and press them down gently. Arrange the 16 pecan halves in a 4-by-4 pattern so each finished bar will have one.
  • Let the bars cool at room temperature for approximately 30 minutes. Refrigerate for at least 2½ hours, until the caramel is completely firm.
  • Use the parchment paper to lift the chilled bars from the pan.
  • Warm the reserved caramel in the microwave in 5-second intervals until it is pourable. Drizzle it over the pecan topping.
  • Return the bars to the refrigerator for 10–15 minutes, until the drizzle is set enough to cut.
  • Cut the slab into 16 rectangular bars, following the placement of the pecan halves. For cleaner cuts, use a large sharp knife and wipe it between each cut.

Notes

 
  • Use a candy thermometer: This recipe lives and dies on temperature, and eyeballing the color will not tell you when to stop. A clip on thermometer that touches the caramel but not the base of the pan is all you need.
  • Stir constantly and get into the corners: Condensed milk catches on the bottom of the pan fast and once it scorches the whole batch tastes burnt. Keep a spatula moving through the corners the entire time it cooks.
  • Leave a parchment overhang: Cut the parchment long enough to hang over two sides so you can lift the whole slab out in one piece. Cutting bars inside the pan wrecks the edges and scratches the pan.
  • Add flaky sea salt if you want it: The caramel is already salted, so this is purely optional. If you like the look and the crunch, scatter a little over the pecans before the bars go into the fridge.
  • Wipe the knife between every cut: Use a large sharp knife, press straight down rather than dragging, and wipe the blade clean each time. Warm the blade under hot water and dry it if the caramel is fighting you.
  • Let the slab sit out before you cut it: Ten to fifteen minutes out of the fridge takes the hard chill off, so the shortbread base gives under the knife instead of crumbling and breaking. Then use a large sharp knife, press straight down rather than dragging it through, and wipe the blade between every cut.
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Nutrition

Calories: 424kcalCarbohydrates: 48gProtein: 5gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 47mgSodium: 150mgPotassium: 178mgFiber: 1gSugar: 35gVitamin A: 516IUVitamin C: 1mgCalcium: 97mgIron: 1mg
Keyword Caramel Pecan Shortbread Bars, Pecan Pie Bars, Saled Caramel Pecan Bars, Thanksgiving dessert
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