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Chewy caramel pecan pie bars with golden shortbread crust and sea salt

Chewy Caramel Pecan Pie Bars with Shortbread Crust

These irresistible bakery-style caramel pecan pie bars feature a buttery, melt-in-your-mouth shortbread crust topped with an ultra-chewy brown sugar caramel pecan filling and a touch of flaky sea salt. All the flavor of traditional pecan pie with zero pie crust hassle!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Calories: 345
Ingredients Method Nutrition

Ingredients
  

  • 1 cup unsalted butter melted and cooled
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp fine sea salt
  • 2 cups all-purpose flour spooned and leveled
  • 1/2 cup unsalted butter for caramel
  • 1 cup dark brown sugar packed
  • 1/3 cup pure maple syrup gives luscious chew without corn syrup
  • 1/4 cup heavy whipping cream
  • 1 tsp pure vanilla extract
  • 1/2 tsp fine sea salt balances caramel sweetness
  • 3 cups pecan halves and pieces lightly toasted
  • 1/2 tsp flaky Maldon sea salt for finishing sprinkle

Method
 

  1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving generous overhang on the sides for easy lifting later.
  2. Mix & Par-Bake Shortbread: In a large mixing bowl, whisk together melted butter, granulated sugar, vanilla extract, and fine salt until emulsified. Fold in flour with a spatula until a soft, uniform dough forms. Press dough firmly into an even layer in the bottom of the prepared pan. Prick all over with a fork and bake for 18 to 20 minutes until lightly golden around the edges.
  3. Simmer Gooey Caramel: While the crust bakes, combine 1/2 cup butter, dark brown sugar, pure maple syrup, and heavy cream in a medium saucepan over medium heat. Bring to a rolling boil and simmer gently for 3 full minutes, stirring constantly with a silicone spatula.
  4. Coat Pecans & Spread: Remove caramel saucepan from heat. Immediately stir in vanilla extract, fine sea salt, and toasted pecans until completely coated in glossy caramel syrup. Pour hot caramel pecan mixture over the warm par-baked crust and spread evenly to the edges.
  5. Oven Caramelization: Return pan to oven and bake for 18 to 20 minutes until the caramel is actively bubbling in vigorous pockets across the entire center of the pan.
  6. Cool, Chill & Slice: Remove from oven and immediately scatter flaky sea salt over the bubbling surface. Cool completely in the pan on a wire rack for 2 hours, then refrigerate for 1 hour for razor-sharp slices. Lift out using parchment paper handles and slice into 16 clean squares.

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 36gProtein: 4gFat: 22gSaturated Fat: 9gCholesterol: 38mgSodium: 165mgPotassium: 135mgFiber: 2gSugar: 22gVitamin A: 420IUCalcium: 42mgIron: 1.4mg

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