The Recipe Bench

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 2 hours | Servings: 32 bars

This Salted Caramel Pecan Pie Bars recipe is a holiday game-changer! It takes all the classic flavors of pecan pie and transforms them into an easy-to-make, shareable bar dessert. Featuring a buttery shortbread crust, a gooey caramel and pecan filling, and a sprinkle of flaky sea salt, these bars are pure indulgence. Serve them at your next holiday gathering, potluck, or simply with a cup of coffee for a decadent treat.

Why You’ll Love This Recipe

Easier Than Pie. Get all the flavor of pecan pie without the fuss of making a traditional pie crust.

Perfect for a Crowd. This recipe makes a large batch of 32 bars, making it ideal for parties and gatherings.

Incredible Flavor. The combination of sweet caramel, toasted pecans, and salty finish is absolutely irresistible.

Great for Gifting. These bars are sturdy, travel well, and make a beautiful homemade gift for the holidays.

Make-Ahead Friendly. You can easily make these bars a day or two in advance, saving you time during busy holiday preparations.

Tips for Success

Don’t Overbake the Crust. A lightly golden crust is perfect. Overbaking can make it tough.

Toast the Pecans. For a deeper flavor, toast the pecans in a dry skillet for 3-5 minutes before adding to the filling.

Use Quality Butter. Good quality butter makes a noticeable difference in the flavor of the crust and filling.

Parchment is Key. Don’t skip lining the pan with parchment paper for easy removal and cleanup.

Cool Completely. This is crucial for the bars to set properly. Do not cut them while warm.

Customize the Salt. Adjust the amount of flaky sea salt to your preference.

Storage. Store in an airtight container at room temperature for up to 3 days.

Freezing. These bars freeze beautifully for up to 3 months.

Storage & Reheating

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerate: For longer storage, refrigerate in an airtight container for up to a week.

Reheat: These bars are delicious at room temperature, but you can warm them slightly in the microwave for 10-15 seconds if desired.

Freeze: Wrap individual bars in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature.

Best Served Fresh: While they store well, the texture is best within the first few days of baking..

Variations

Chocolate Drizzle. Drizzle cooled bars with melted dark or white chocolate

Bourbon-Infused. Add 1 tablespoon of bourbon to the caramel mixture for a boozy kick.

Spiced Pecan. Add 1/2 teaspoon of cinnamon and a pinch of clove to the filling.

Different Nuts. Swap pecans for walnuts, almonds, or a mix of your favorite nuts.

Orange Zest. Add the zest of one orange to the crust for a bright, citrusy note.

Gluten-Free. Use a 1:1 gluten-free baking flour blend for the crust.

Frequently Asked Questions

Can I use unsalted butter? Yes, but add an extra 1/4 teaspoon of salt to both the crust and the filling.

Can I make these ahead of time? Yes, they are a great make-ahead dessert.

Why are my bars too gooey? They were likely not cooled completely before cutting.

Can I use a different size pan? Yes, but you will need to adjust the baking time accordingly.

Is it necessary to use flaky sea salt? It’s highly recommended for the best flavor and texture, but you can use a much smaller amount of regular sea salt if needed.

Can I double the recipe? Yes, you can double the recipe and bake it in a larger pan or two 9×13-inch pans.

Salted Caramel Pecan Pie Bars

The best salted caramel pecan pie bars! A buttery shortbread crust, a rich and chewy caramel-pecan filling, and a sprinkle of flaky sea salt make these bars absolutely irresistible

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cooling Time 1 hour hr

Servings: 32 bars

Ingredients Method

Ingredients

  

• 3/4 cup salted butter softened
• 1/4 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 1/2 cups chopped pecans
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup white sugar
• 1 cup whipping cream
• 6 tablespoons salted butter
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon flaky sea salt or to taste

Method

 

1. Preheat and Prep. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
2. Make the Crust. In a medium bowl, combine the softened butter, sugar, vanilla extract, and salt. Mix until creamy. Gradually add the flour, mixing until a soft dough forms.
3. Bake the Crust. Press the dough evenly into the bottom of the prepared pan. Bake for 15-20 minutes, or until the edges are lightly golden.
4. Make the Filling. In a large saucepan, combine the sugar, whipping cream, butter, and honey. Bring to a boil over medium heat, stirring constantly. Cook for 5-7 minutes, until the caramel has thickened slightly.
5. Combine and Pour. Remove from the heat and stir in the chopped pecans, flour, salt, and vanilla extract. Pour the warm filling over the pre-baked crust.
6. Bake Again. Bake for an additional 25-30 minutes, until the filling is bubbly and set.
7. Cool and Salt. Let the bars cool completely in the pan. Once cooled, sprinkle with flaky sea salt, lift out of the pan, and cut into bars.

Nutrition Information (Per Serving)

Approximate values (1 bar, based on 32 servings): Calories: 211, Protein: 2g, Carbohydrates: 18g, Fat: 15g, Saturated Fat: 6g, Fiber: 1g, Sugar: 11g, Cholesterol: 26mg, Sodium: 154mg

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