Description
These Pecan Pie Bars with Salted Caramel Drizzle are an absolute dream for anyone who loves the classic pecan pie but wants an easier, less messy way to enjoy it. They feature a buttery shortbread crust, a rich, gooey pecan filling, and are finished with a decadent salted caramel drizzle. Perfect for holidays, parties, or just a sweet treat at home, these bars are sure to become a family favorite.
Ingredients
Scale
- For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Pecan Filling:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 2 cups pecan halves
- For the Salted Caramel Drizzle:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon sea salt, or to taste
Instructions
- Make the Shortbread Crust: 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. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt, mixing until just combined and a soft dough forms. Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until lightly golden. Remove from oven and set aside.
- Prepare the Pecan Filling: While the crust is baking, in a medium bowl, whisk together the melted butter, brown sugar, corn syrup, vanilla extract, and salt until smooth. Gradually whisk in the lightly beaten eggs until well combined. Stir in the pecan halves.
- Assemble and Bake: Pour the pecan filling evenly over the warm, pre-baked shortbread crust. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and lightly golden brown. The center should still have a slight jiggle. Let the bars cool completely in the pan on a wire rack before drizzling with caramel.
- Make the Salted Caramel Drizzle: In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Once dissolved, increase the heat to medium-high and boil without stirring until the mixture turns a deep amber color (this can take 5-8 minutes). Remove from heat immediately. Carefully and slowly pour the warm heavy cream into the hot sugar mixture, stirring constantly (it will bubble up). Add the butter and sea salt, stirring until the butter is melted and the caramel is smooth. Let the caramel cool for about 10-15 minutes, or until slightly thickened but still pourable.
- Drizzle and Serve: Once the pecan pie bars are completely cooled, drizzle the salted caramel generously over the top. Allow the caramel to set for a few minutes before cutting the bars into squares.
Notes
- For easier cutting, chill the bars in the refrigerator for about 30 minutes before slicing.
- Store leftover pecan pie bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- You can prepare the salted caramel ahead of time and store it in an airtight container in the refrigerator. Reheat gently in the microwave or a saucepan over low heat, stirring until pourable.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx.)
- Calories: 320
- Sugar: 35
- Sodium: 120
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 60
