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Salted Caramel Pecan Pie Bars with Shortbread Crust

Salted caramel pecan pie bars with shortbread crust have a buttery, crumbly base topped with bubbling caramel and crunchy pecans. Bake them in a 9x13-inch pan, finish with flaky sea salt, and cut into 24 bars once completely cool.
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Prep Time 20 minutes
Cook Time 47 minutes
Cooling 2 hours
Total Time 3 hours 7 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread crust
  • 2 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 1.5 cups unsalted butter softened, divided (1 cup for the crust and 1/2 cup for the filling)
  • 0.25 tsp kosher salt
For the caramel pecan filling
  • 1 cup light brown sugar packed
  • 0.33 cup light corn syrup
  • 0.25 cup heavy cream
  • 0.5 tsp kosher salt
  • 3 cups pecan halves
  • 1 tsp vanilla extract
  • 0.5 tsp flaky sea salt

Equipment

  • 1 9x13-inch baking pan
  • 1 3-quart saucepan

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, stir together the flour, powdered sugar, and 1/4 teaspoon kosher salt. Cut in 1 cup of the softened butter with a pastry cutter or fork until the mixture is crumbly and holds together when squeezed.
  3. Press the mixture evenly into the prepared pan. Bake for 20 to 24 minutes, until the edges are lightly golden.
  4. In a 3-quart saucepan, combine the remaining 1/2 cup butter, brown sugar, corn syrup, heavy cream, and 1/2 teaspoon kosher salt. Cook over medium heat, stirring, until the butter melts and the mixture reaches a full boil; boil for 1 minute.
  5. Remove the saucepan from the heat and stir in the pecans and vanilla until the pecans are coated. Spread the filling evenly over the warm crust.
  6. Bake at 350°F for 20 to 25 minutes, until the filling is bubbling around the edges. Sprinkle the flaky sea salt evenly over the top.
  7. Cool completely in the pan on a wire rack, at least 2 hours. Lift out using the parchment and cut into bars.

Notes

For clean cuts, cool the bars completely before slicing. Store covered in the refrigerator for up to 5 days; freeze yes, in an airtight container for up to 3 months. For a dairy-free swap, use dairy-free butter and cream alternatives.