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Brown Sugar Caramel Pecan Pie bars

Brown Sugar Caramel Pecan Pie Bars for Christmas Bliss

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 bars

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Preheat and prep the pan

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. 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

  1. 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

  1. 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

  1. 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.