Favorite Caramel Pecan Pie Bars (No Corn Syrup)
Hello, friends! If you’re looking for the ultimate fall/Thanksgiving crowd-pleaser that tastes like pecan pie married millionaire’s shortbread… you just found it! These Caramel Pecan Pie Bars are buttery, chewy, salty-sweet perfection—and they’re made without a drop of corn syrup. This fall, I made them for a potluck and got loads of compliments. (True story—I’m still grinning!) The secret? A silky homemade honey caramel that is the perfect consistency – soft, chewy, and sliceable—never hard or tooth-breaking.
Why You’ll Love These Pecan Pie Bars
- All the flavor of classic pecan pie in portable, sliceable form
- No corn syrup — just honey and brown sugar for that deep caramel flavor
- Soft, chewy, fudge-like center with crisp edges
- Make-ahead and freezer-friendly
- Perfect for Thanksgiving, Christmas, potlucks, or “just because”
Troubleshooting Q&A
Q: My caramel only reached 210 °F and I panicked!
A: Totally fine. As low as 208 °F still sets because of the second bake.
Q: Bars are too soft in the center!
A: Two fixes — cook caramel to 218–220 °F next time, or bake the final step 3–4 minutes longer.
Q: Edges got too dark!
A: Tent loosely with foil after 15 minutes of the second bake.
Q: Can I double this?
A: Yes! Use an 11×17-inch jelly roll pan and add 5–7 minutes to each bake time.
Baker’s Notes You’ll Thank Me For
- Use a metal pan (glass takes longer and edges overbake).
- Weigh your flour — 240 g is the magic number.
- Toast the pecans if you have 10 extra minutes (350 °F for 7–8 min) — the flavor difference is unreal.
- The lower caramel temp (214–218 °F) is the secret to that soft, chewy, never-hard texture.
Final Thoughts
There you have it, friends—the pecan pie bar upgrade we all deserve. Whether they’re headed to Thanksgiving, a holiday cookie tray, a fall bake sale, or simply waiting on your counter for that 3 p.m. “I earned this” moment. These bars are worthy of joining pumpkin pie at the Thanksgiving dessert table every year — because why should pie have all the fun? Bake them once and I promise they’ll become your signature move. Drop a comment below and tell me how yours turned out (bonus points for potluck victory stories!). You’ve got this. Now go preheat that oven and make your house smell like pure autumn magic.
Happy baking and even happier eating!
Perfect Caramel Pecan Pie Bars
Print Recipe
EQUIPMENT (affiliate links)
Ingredients
Shortbread Crust
- 2 c. (240 g) unbleached all-purpose flour (WEIGHING RECOMMENDED)
- ½ c. (100 g) packed light brown sugar
- ¼ tsp salt
- ¾ c. (170 g) salted butter, cold and cubed
Honey-Caramel Pecan Filling
- ¾ c. (170 g) salted butter
- ¾ c. (150 g) light brown sugar, packed
- ½ c. (170 g) honey (clover is the most mild but use any kind you love)
- ⅓ c. (82 g) heavy cream, gently warmed
- 2 tsp pure vanilla extract
- ½ tsp salt
- 3 c. (330 g) coarsely chopped pecans (toasting optional but life-changing)
Instructions
- Preheat & Prep: Heat oven to 350 °F (177 °C). Line a 9×13-inch pan with parchment paper the short way (so the overhang is on the long sides—makes lifting a breeze). No need to grease.
- Mix Dry Ingredients for Crust: In a stand mixer (or food processor), combine flour, brown sugar, and salt. and bake for 18 minutes until pale golden around the edges. Let cool slightly.2 c. (240 g) unbleached all-purpose flour (WEIGHING RECOMMENDED)½ c. (100 g) packed light brown sugar¼ tsp salt
- Add Butter and Shape: Add cold cubed salted butter and mix on medium-low until the dough starts pulling together. Press firmly and evenly into the prepared pan.¾ c. (170 g) salted butter, cold and cubed
- Bake Crust: Bake for 18 -20 minutes until pale golden around the edges. Let cool slightly.
- Boil Sugars: In a medium saucepan, melt butter, brown sugar, honey, and salt over medium-high heat. Stir until the sugar dissolves completely. Bring to a gentle boil and cook 2 minutes, stirring constantly.¾ c. (170 g) salted butter¾ c. (150 g) light brown sugar, packed½ c. (170 g) honey (clover is the most mild but use any kind you love)½ tsp salt
- Finish Pecan Caramel: Remove from heat. Stir in the warmed heavy cream and vanilla (warming the cream prevents seizing). Fold in the pecans—mixture will be thick and glossy.⅓ c. (82 g) heavy cream, gently warmed2 tsp pure vanilla extract3 c. (330 g) coarsely chopped pecans (toasting optional but life-changing)
- Assemble & Final Bake: Pour the hot filling over the warm crust and spread evenly with a spatula. Bake 22–25 minutes. You’re looking for vigorous bubbling all the way to the center and deep golden edges. Internal temp of the filling will hit around 210–218 °F (214 °F is perfection!). The center will still jiggle a little—it sets as it cools.
- Cool & Slice: Cool completely in the pan on a wire rack (~2 hours). Lift out using the parchment overhang. For the cleanest cuts, chill 20–30 minutes, then slice with a sharp serrated knife (wipe blade between cuts).
Notes
- Salted butter and additional salt make these a sweet-salty dream come true.
- Warming the cream means zero splatters or lumps, every time.
- Stand mixer crust is my go-to. It’s so easy and mixes up beautifully.
- Toasting the pecans is optional but takes these from great to “shut the front door” good.
- Cut into 30 smaller squares (5 × 6 grid) if you want that perfect rich-but-not-overwhelming bite.
Video
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