Perfect Caramel Pecan Pie Bars - Rise and Bake with Julie

Prep:20

Cook:40

Total:3

Yield: bars

Equipment

mixing bowl
stand mixer with paddle attachment or
food processor
Measuring cups
Measuring spoons
kitchen scale recommended for best accuracy
food chopper
medium saucepan
9x13-inch pan
Parchment paper

Ingredients

Shortbread Crust

2 c. unbleached all-purpose flour (WEIGHING RECOMMENDED)
½ c. packed light brown sugar
¼ tsp salt
¾ c. salted butter, cold and cubed

Honey-Caramel Pecan Filling

¾ c. salted butter
¾ c. light brown sugar, packed
½ c. honey (clover is the most mild but use any kind you love)
⅓ c. heavy cream, gently warmed
2 tsp pure vanilla extract
½ tsp salt
3 c. coarsely chopped pecans (toasting optional but life-changing)

US Customary - Metric

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. unbleached all-purpose flour (WEIGHING RECOMMENDED), ½ c. packed light brown sugar, ¼ 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. 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. salted butter, ¾ c. light brown sugar, packed, ½ c. 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. heavy cream, gently warmed, 2 tsp pure vanilla extract, 3 c. 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).

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.

Nutrition

Servings: bars

Calories: 456kcal