If you’re a fan of pecan pie but dread the hassle of making pie dough, these Brown Sugar Caramel Pecan Pie Bars are about to become your new obsession. Rich, buttery shortbread meets gooey, nutty caramel made with brown sugar and heavy cream—this is pecan pie in handheld form, and it’s ridiculously good. Whether you’re curled up with a warm drink, baking your way through your favorite Christmas cookies recipes, or planning a spread of holiday treats, these bars fit right in. They're simple to make, easy to transport, and taste like a dream. And yes, they’re perfect for Christmas.
Brown Sugar Caramel Pecan Pie Bars for Christmas Bliss
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
9x13-inch baking pan This is key for achieving the right thickness. A metal pan gives the best edges, but glass works too.
Mixing bowls One for the crust and one for the topping.
Electric hand mixer or stand mixer For creaming the butter and sugar into the shortbread base. If you don’t have one, a sturdy wooden spoon and elbow grease will work.
saucepan Needed to melt the butter and make the caramel pecan topping.
Parchment paper Helps lift the bars out easily for clean slicing.
Spatula For spreading the crust and topping evenly.
For the shortbread crust
- 1 cup 2 sticks unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon pure vanilla extract
For the brown sugar caramel pecan topping
- 1/2 cup 1 stick unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 2 tablespoons honey or maple syrup for a deeper flavor
- 1/2 teaspoon salt
- 2 1/2 cups chopped pecans toasted for best flavor
- 1 teaspoon vanilla extract
Preheat and prep the pan
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift out the bars once they’re cooled.
Make the shortbread crust
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Mix in the vanilla extract and salt. Gradually add the flour, mixing until fully combined. The dough will be soft but not sticky.
Press the shortbread dough evenly into the bottom of the prepared pan. Use your hands or the bottom of a flat measuring cup to press it down evenly. Prick the dough all over with a fork to prevent bubbling.
Bake the crust for 18–20 minutes, or until it’s lightly golden around the edges. Let it cool slightly while you prepare the topping.
Toast the pecans
While the crust is baking, toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring often until fragrant. This step deepens the flavor of the nuts, making your pecan topping even richer.
Make the brown sugar caramel topping
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, honey or syrup, and salt. Bring the mixture to a low boil, stirring constantly for 1–2 minutes until smooth and glossy. Remove from heat and stir in the toasted pecans and vanilla extract.
Assemble and bake
Pour the caramel pecan mixture over the slightly cooled crust, spreading it evenly with a spatula. Bake again at 350°F for about 15–17 minutes, or until the topping is bubbling slightly and set.
Cool and slice
Let the bars cool completely in the pan. For easier slicing, chill them in the fridge for 30 minutes once they've cooled to room temperature. Use the parchment paper overhang to lift them out, and slice into 24 bars.
Pairings
These Brown Sugar Caramel Pecan Pie Bars are delightful on their own, but even better when paired with:
- Warm beverages: A cup of strong black coffee or chai tea balances the sweetness. For a cozy twist, try them with a spiced hot chocolate.
- Ice cream: Serve with a scoop of vanilla bean or butter pecan ice cream for an extra indulgent holiday dessert.
- Cheese board: Add them to your holiday cheese spread. Their sweet-salty profile pairs beautifully with sharp cheddar, creamy brie, or a blue cheese.
- Cocktails: Think spiked eggnog, bourbon old fashioned, or a sweet sherry—the nutty flavors play well with caramel and booze.
FAQs
1. What type of pecans should I use—halves or chopped?
For these bars, chopped pecans work best. They distribute more evenly across the surface and make slicing easier. Toast them beforehand for deeper flavor.
2. Can I use dark brown sugar instead of light?
Yes, dark brown sugar will give you an even richer caramel with a more pronounced molasses flavor. It’s a great choice for a deeper holiday vibe.
3. Is it okay to use salted butter?
Yes, but reduce or omit the added salt in both the crust and the topping to avoid an overly salty result. Unsalted butter gives you better control of flavor.
4. Can I make these ahead for a Christmas party?
Absolutely. These bars keep well in the fridge for up to 5 days and freeze beautifully. Store them in an airtight container with parchment between layers.
5. Are these bars considered a cookie or a candy?
They’re a bit of both, making them a hybrid star among Christmas candy recipes and Christmas cookies recipes. They hold their shape like a bar cookie but offer the gooey chew of a candy bite.
