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Salted Caramel Pecan Pie Bars with Shortbread Crust

Salted caramel pecan pie bars bake a buttery shortbread crust beneath a rich, chewy pecan filling. A deep-amber caramel and a sprinkle of flaky sea salt bring sweet-and-salty flavor to every bar.
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Prep Time 30 minutes
Cook Time 1 hour 6 minutes
Cooling and resting 3 hours
Total Time 4 hours 36 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread crust and salted caramel filling
  • 1.5 cup unsalted butter divided (1 cup softened for the crust and 1/2 cup for the filling)
  • 0.5 cup powdered sugar
  • 2 cup all-purpose flour
  • 0.75 tsp kosher salt divided (1/4 teaspoon for the crust and 1/2 teaspoon for the filling)
For the salted caramel pecan filling
  • 1 cup granulated sugar
  • 0.25 cup water
  • 0.33 cup heavy cream
  • 0.5 cup light corn syrup
  • 3 eggs large
  • 1 tsp vanilla extract
  • 3 cup pecan halves
  • 0.5 tsp flaky sea salt

Equipment

  • 1 9x13-inch baking pan
  • 1 heavy 2-quart saucepan
  • 1 instant-read thermometer

Method
 

Make the shortbread crust
  1. Preheat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides, and lightly grease the parchment and exposed sides of the pan.
  3. Beat 1 cup softened butter with the powdered sugar and 1/4 teaspoon kosher salt until smooth.
  4. Mix in the flour until evenly crumbly.
  5. Press the mixture firmly and evenly into the prepared pan.
  6. Bake for 20-25 minutes, until the edges are pale golden.
Make the salted caramel pecan filling
  1. Heat the heavy cream in a microwave-safe measuring cup in 15-second intervals until steaming, then set aside.
  2. Combine the sugar and water in a heavy 2-quart saucepan over medium-high heat.
  3. Bring to a boil and cook without stirring for 8-12 minutes, until deep amber.
  4. Remove the pan from the heat and gradually whisk in the warm cream, taking care as the mixture bubbles vigorously.
  5. Whisk in the remaining 1/2 cup butter, corn syrup, and 1/2 teaspoon kosher salt.
  6. Return the pan to low heat and stir until smooth, then remove from the heat and cool for 10-15 minutes.
  7. Whisk the eggs and vanilla in a medium bowl.
  8. Gradually whisk about 1/2 cup of the warm caramel into the eggs.
  9. Whisk the egg mixture back into the saucepan until combined.
  10. Fold the pecans into the caramel mixture.
Bake and finish
  1. Pour the filling over the baked crust and spread it evenly.
  2. Bake at 350°F for 30-35 minutes, until the center is set and reaches at least 160°F on an instant-read thermometer.
  3. Sprinkle the flaky sea salt over the warm bars.
  4. Cool completely in the pan on a wire rack for at least 3 hours.
  5. Lift the bars out using the parchment overhang and cut into 24 bars.

Notes

For the deepest caramel flavor, watch for a deep amber color and avoid stirring the sugar mixture as it boils. Store airtight in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free option, use a gluten-free 1:1 baking flour in the crust.