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salted caramel pecan pie bars - featured image

Salted Caramel Pecan Pie Bars

  • Author: Saly
  • Total Time: 1 hour 40 minutes
  • Yield: 16 servings 1x

Description

These Salted Caramel Pecan Pie Bars combine a buttery shortbread crust, a homemade salted caramel layer, and a classic pecan pie filling. They are portable, mess-free, and taste even better the next day, making them perfect for holidays and potlucks.

Ingredients

Scale
  • For the Buttery Crust:
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 large egg yolk
  • For the Salted Caramel Layer:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cut into small cubes
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1 teaspoon flaky sea salt (plus a pinch for caramel)
  • For the Pecan Pie Filling:
  • 3 large eggs, room temperature
  • 1 cup (220g) packed dark brown sugar
  • 1/2 cup (170g) light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (150g) pecan halves
  • Pinch of salt
  • Extra flaky sea salt for sprinkling on top

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, combine flour, sugar, and salt. Add cold cubed butter and work it into the flour using a pastry cutter or fingers until it resembles coarse crumbs with pea-sized butter pieces.
  3. Add the egg yolk and mix gently until the dough comes together. Press the dough evenly into the bottom of the prepared baking dish. Prick the bottom all over with a fork.
  4. Blind bake the crust for 15 minutes until lightly golden around the edges. Remove from oven and reduce temperature to 325°F (160°C).
  5. In a medium saucepan, heat granulated sugar over medium heat without stirring until it melts into a deep amber liquid (5-7 minutes).
  6. Remove from heat and carefully whisk in butter cubes until melted. Slowly pour in heavy cream while whisking constantly until smooth. Stir in a pinch of salt.
  7. Pour the caramel layer over the pre-baked crust and let it set for 5 minutes.
  8. In a large bowl, whisk eggs until smooth. Add brown sugar and whisk vigorously for 2-3 minutes to dissolve sugar and aerate.
  9. Whisk in corn syrup and vanilla extract. Stir in pecan halves.
  10. Pour the pecan filling over the caramel layer.
  11. Bake at 325°F (160°C) for 45-50 minutes until edges are bubbly and golden, and the center has a slight jiggle.
  12. Immediately sprinkle flaky sea salt over the top while hot.
  13. Cool in the pan for at least 1 hour, then refrigerate for at least 2 hours (or overnight) until firm.
  14. Lift bars out using parchment overhang, cut into squares, and serve.

Notes

Chill the bars completely before cutting to ensure clean slices. The filling will firm up as it cools, so do not overbake. For best texture, serve at room temperature after chilling. Store in an airtight container in the refrigerator for up to 1 week.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 320
  • Sugar: 35
  • Sodium: 180
  • Fat: 16
  • Saturated Fat: 7
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 4

Keywords: salted caramel, pecan pie bars, dessert bars, holiday baking, make ahead dessert, easy pecan pie, caramel bars

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