Perfect Caramel Pecan Pie Bars
Print RecipeOur favorite Pecan Pie Bars have a buttery shortbread crust topped with a soft, chewy honey caramel and loads of pecans. Corn-syrup FREE with a perfectly chewy texture.
Servings: 24 bars
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.
- 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.
- 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.
- 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.
- 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).
Video
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.
Serving: 1bar | Calories: 456kcal | Carbohydrates: 35g | Protein: 5g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 173mg | Potassium: 168mg | Fiber: 3g | Sugar: 17g | Vitamin A: 435IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 2mg
