Description
These bars feature a shortbread crust topped with a rich caramel layer and crunchy pecans. They’re buttery, sweet, and perfectly nutty—a true dream dessert!
Ingredients
Units
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- Pinch of salt
For the Topping:
- 1 cup light brown sugar, packed
- 1/4 cup unsalted butter
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups pecans, roughly chopped
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- Make the Crust:
- In a medium bowl, mix the flour, softened butter, powdered sugar, and a pinch of salt until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking pan.
- Bake for 15-18 minutes, or until the edges are lightly golden. Let the crust cool slightly while you prepare the topping.
- Prepare the Caramel Pecan Topping:
- In a medium saucepan, combine the brown sugar, butter, and heavy cream over medium heat. Stir until the butter melts and the mixture is smooth.
- Bring the mixture to a gentle boil and let it cook for 1-2 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract, salt, and chopped pecans.
- Assemble the Bars:
- Pour the caramel pecan mixture evenly over the partially baked crust.
- Spread it gently with a spatula to ensure the pecans are evenly distributed.
- Bake the Bars:
- Return the pan to the oven and bake for an additional 15-20 minutes, or until the topping is bubbly and golden brown.
- Cool and Slice:
- Allow the bars to cool completely in the pan. For easier slicing, chill them in the refrigerator for 30 minutes.
- Use the parchment paper overhang to lift the bars out of the pan, then slice into squares or rectangles.
- Serve:
- Enjoy at room temperature or slightly chilled.
Notes
- Add Chocolate: Drizzle melted chocolate over the cooled bars for a decadent twist.
- Pecan Substitutions: Use walnuts or almonds if you prefer, or a mix of nuts.
- Storage: Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.