Soft Caramel Pecan Bars (Print)
Crumbly shortbread covered with gooey pecan caramel. A tasty mix of soft and crunchy.
# Ingredients:
→ Crust
01 -
1 cup unsalted butter, softened
02 -
2 cups all-purpose flour
03 -
1/2 cup powdered sugar
→ Filling
04 -
1 1/2 cups chopped pecans
05 -
2 teaspoons vanilla extract
06 -
1/4 teaspoon salt
07 -
2 large eggs
08 -
1/2 cup unsalted butter
09 -
1/2 cup light corn syrup
10 -
1 cup packed brown sugar
→ Topping
11 -
Optional: drizzle with caramel sauce
# Steps:
01 -
Set your oven to 350°F. Line a 9x13 pan with parchment, leaving extra on the edges to lift out later.
02 -
Combine butter, flour, and powdered sugar until crumbly. Press the mix into the pan. Bake until the edges are lightly browned—around 15-18 minutes.
03 -
Warm up brown sugar, corn syrup, and butter in a saucepan until it boils. Let it cool just a bit. In another bowl, beat together eggs, vanilla, and salt. Slowly add the sugary mixture to the eggs, stirring constantly, then toss in the chopped pecans.
04 -
Pour the filling right on top of the crust. Bake until it’s golden and firm, about 25-30 minutes.
05 -
Let everything cool completely. Lift it out with the parchment, slice into bars, and drizzle caramel sauce on top if you like.
# Notes:
01 -
Parchment paper makes lifting out the bars easy.
02 -
Cool the sugary mix slightly before adding eggs to avoid cooking them.
03 -
Bars need to cool all the way through before slicing.