These salted caramel pecan bars are a crowd-pleaser: a tender, buttery shortbread crust topped with chewy caramel and crunchy pecans. They capture the best flavors of pecan pie but are easier to make, making them ideal for holiday spreads or any special gathering.
These pecan squares combine contrasting textures and deep flavor: a sweet shortbread base with a rich, gooey caramel-pecan topping. They deliver all the nostalgic notes of pecan pie in an easy-to-serve bar. With straightforward ingredients and no rolling of pie dough, they’re an excellent addition to Thanksgiving, Christmas, or any dessert table.
What’s To Love
- They capture pecan pie flavor without the fuss of a whole pie—faster and simpler to prepare.
- A delightful mix of textures: buttery crust, chewy caramel, and crunchy pecans in every bite.
- Made with basic pantry ingredients but deliver a show-stopping result.
- Perfect for holiday celebrations or as a year-round treat.
Ingredient Notes and Substitutions
Heavy cream: Use heavy whipping cream for the caramel. Its higher fat content prevents crystallization and gives the caramel a soft, chewy texture. Don’t substitute with half-and-half.
Pecans: Chopped pecans work best for even distribution. You can substitute pecan halves or mix in other nuts such as walnuts, almonds, or even sunflower seeds for a different texture and flavor.
Honey: Adds both flavor and chew to the caramel. Agave nectar or light corn syrup can be used if needed.
Full ingredient amounts and the complete method are provided in the recipe card below.
Recipe Instructions
Step 1: Cream the butter and sugar. In a stand mixer or with a hand mixer, beat softened butter with granulated sugar and vanilla for about 3 minutes until light and fluffy.
Step 2: Mix in the dry ingredients. Add the all-purpose flour and salt on low speed until the mixture forms pea-sized crumbs.
Step 3: Press the shortbread into the pan. Firmly press the crumbly dough into an even layer in a lined 8×8-inch pan using the back of a measuring cup or a flat spatula. Bake until the edges are golden, then set aside.
Step 4: Prepare the pecans. In a large heatproof bowl, toss chopped pecans with a tablespoon of flour, the vanilla, and a pinch of salt. Set aside.
Step 5: Make the caramel. In a heavy-bottomed saucepan, combine granulated sugar, heavy cream, honey, and butter. Cook over medium-high heat until the mixture turns a golden brown—stoves vary, so watch the color rather than relying solely on time.
Once the caramel reaches a rich amber color, immediately pour it over the pecans and toss to coat evenly.
Step 6: Bake the bars. Quickly spread the caramel-coated pecans over the shortbread base and bake until the top forms tiny bubbles and the edges are golden. Remove from the oven, sprinkle with flaky sea salt, and let cool completely on a wire rack before slicing.
Tips for Success
Weigh your ingredients when possible. Using a kitchen scale yields the most consistent baking results.
Line the pan with parchment paper. The bars are sticky and gooey; parchment makes removal much easier.
Watch the caramel closely. Stove output varies—look for a golden-brown color to know it’s ready.
Allow the bars to cool fully before cutting. Let them set for a few hours. If the caramel is too soft, chill the pan 15–20 minutes to firm it before slicing.
FAQs
A candy thermometer is helpful to confirm caramel temperature and avoid overcooking, but watching for a golden-brown color also works.
Yes. Walnuts, almonds, or a mix of nuts (even seeds) make good substitutes and still give great texture.
Once cool, use a sharp knife warmed under hot water, wiping clean between cuts. If the caramel sticks, refrigerate or freeze the pan for 15–20 minutes to firm it up, then cut.
Yes. Cut into bars and store in an airtight container or freezer bag for up to one month. You can also freeze the whole pan wrapped securely.
Store cooled bars in an airtight container at room temperature for 2–3 days, or refrigerate for longer storage.
More Caramel Desserts
- Caramel apple cookies
- Salted caramel apple bars
- Dark chocolate turtle cupcakes
If you try this recipe, please share how it turned out in the comments and consider leaving a rating. Tag me on social media to show your creation!
Salted Caramel Pecan Bars
1 hr
30 mins
1 hr 30 mins
Equipment
- square 8×8 baking pan
Ingredients
Shortbread Crust
- 9 tbsp unsalted butter, softened
- 1/3 cup + 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 1/4 cup + 1 tbsp + 1 tsp all-purpose flour
- 1/4 tsp fine sea salt
Pecan Topping
- 1 1/2 cups chopped pecans
- 1 tbsp all-purpose flour
- 1/2 tsp vanilla extract
- 1/8 tsp fine sea salt
Salted Caramel
- 1/2 cup + 2 tbsp granulated sugar
- 2/3 cup heavy whipping cream
- 1/8 cup + 1 tbsp honey
- 4 tbsp unsalted butter
- Flaky sea salt, for sprinkling after baking
Instructions
- Line an 8×8-inch baking pan with parchment and preheat the oven to 350°F (180°C).
- Cream the butter, sugar, and vanilla until light and fluffy, about 3 minutes.
- Add the flour and salt and mix on low until pea-sized crumbles form. Press the mixture evenly into the prepared pan and bake the crust 18–20 minutes, or until the edges are golden. Let cool slightly.
- In a large bowl, combine the pecans, 1 tablespoon flour, vanilla, and salt. Set aside.
- To make the caramel, combine sugar, heavy cream, honey, and butter in a heavy-bottomed pot. Cook over medium-high heat 10–15 minutes until the caramel turns golden brown (about 245–250°F if using a thermometer). Pour the hot caramel over the pecans and fold to coat.
- Spread the caramel-pecan mixture over the shortbread and bake 10–13 minutes, until small bubbles appear on the surface. Remove from the oven, sprinkle with 1 tsp flaky sea salt, and cool completely on a wire rack before cutting.
Notes
*Measure flour properly.* Avoid scooping directly from the container. Use the spoon-and-level method or a kitchen scale for best results.
Line the pan: Use parchment so the sticky bars lift out easily.
Watch the caramel: Look for a golden brown color and check temperature if you use a candy thermometer.
Cool completely before slicing: If the caramel is too soft, chill the pan for 15–20 minutes to firm it before cutting.
| Calories: 191kcal
Calorie information is an estimate and not guaranteed to be exact.