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Salted Caramel Pecan Pie Bars

Salted caramel pecan pie bars - featured image
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These salted caramel pecan pie bars feature a buttery shortbread crust, a gooey pecan caramel filling, and a finishing touch of flaky sea salt. They’re easy to make, perfect for gatherings, and taste like you spent hours in the kitchen.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (170g) light corn syrup
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 cups (200g) pecan halves or pieces
  • 1 teaspoon flaky sea salt, plus more for finishing

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, leaving overhang on the long sides.
  2. Make the shortbread crust: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes. Add flour and salt, mix until a soft dough forms. Press evenly into the prepared pan. Bake for 18-20 minutes until edges are just golden. Set aside to cool slightly.
  3. Prepare the pecan caramel filling: In a medium saucepan over medium heat, combine melted butter, brown sugar, and corn syrup. Stir constantly until sugar dissolves and mixture is smooth, about 3-4 minutes. Remove from heat and let cool for 5 minutes.
  4. Temper the eggs: In a separate bowl, whisk eggs and vanilla. Slowly drizzle about 1/4 cup of the warm sugar mixture into the eggs while whisking constantly. Pour the egg mixture back into the saucepan and whisk until smooth.
  5. Add the flour and pecans: Sprinkle 2 tablespoons flour over the caramel mixture and whisk until incorporated. Fold in pecan halves and 1 teaspoon flaky sea salt.
  6. Assemble and bake: Pour the filling over the warm crust and spread evenly. Bake for 25-30 minutes until the filling is set around the edges but still has a slight jiggle in the center.
  7. Add finishing salt: As soon as the bars come out of the oven, sprinkle another 1/2 teaspoon of flaky sea salt over the top. Let the pan cool completely on a wire rack, about 2 hours.
  8. Slice and serve: Use the parchment handles to lift the bars out of the pan. Transfer to a cutting board and cut into squares with a sharp chef’s knife, wiping the knife clean between cuts.

Notes

Don’t skip the parchment paper. Let bars cool completely before slicing. Toast pecans for deeper flavor. Use room temperature eggs. For clean slices, chill bars for 30 minutes before cutting.

Nutrition

Keywords: salted caramel, pecan pie bars, easy dessert, shortbread crust, holiday baking, potluck dessert

Find it online: https://perkypan.com/salted-caramel-pecan-pie-bars-best-easy-recipe/