Salted Caramel and Chocolate Pecan Pie Bars
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
32 mins
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Cooling Time
3 hrs
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Total Time
3 hrs 52 mins
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Servings
12
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Calories
347 kcal
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Course
Baked Goods
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Cuisine
American
Salted Caramel and Chocolate Pecan Pie Bars
Description
The base is a crust made from softened butter, all-purpose flour, confectioners' sugar, cornstarch, and optional salt, pressed firmly into an 8x8-inch pan and baked. The filling consists of pecans scattered over the baked crust, topped with semi-sweet chocolate chips. The caramel sauce is prepared by melting butter, brown sugar, and heavy cream together, then whisked until smooth with the addition of vanilla extract and salt to taste. This mixture is poured evenly over the pecan and chocolate layers and then baked until set.
This bar combines the rich buttery crust with the toasted pecans' crunch and the semi-sweet chocolate chips' sweetness, highlighted by the salty caramel layer. The bars can be sliced into portions and served as a dessert or snack, balancing sweet, salty, and nutty flavors.
The bars keep well at room temperature in an airtight container for up to one week or can be stored frozen for up to six months, offering flexibility in preparation and service timing.
Ingredients
Crust
- ½ cup butter very soft (1 stick, unsalted
- 1 cup all-purpose flour
- ¼ cup confectioners’ sugar
- 1 tablespoon cornstarch
- pinch salt optional and to taste
Filling
- 8 ounces pecans halves or pieces okay; about 2 cups (I used Trader Joe’s roasted salted halves, roasted, salted
- 1 cup chocolate chips semi-sweet
- ½ cup butter 1 stick, unsalted
- 1 cup light brown sugar packed
- ⅓ cup heavy cream or whipping cream
- 1 tablespoon vanilla extract
- ½ teaspoon salt or to taste
Instructions
Make the Crust:
- Preheat oven to 350F. Line an 8x8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I strongly urge lining the pan with foil for easier cleanup.
- In a large bowl, combine all crust ingredients and using two forks or your hands (I find hands easier), cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
- Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer.
Make the Filling:
- Evenly sprinkle the pecans over the crust.
- Evenly sprinkle with the chocolate chips; set pan aside.
- In a large, microwave-safe bowl, combine 1/2 cup butter, brown sugar, whipping cream, and heat on high power for 1 minute to melt.
- Remove bowl from micro, and whisk until mixture is smooth; it’s okay if butter hasn’t completely melted.
- Return bowl to microwave and heat for 1 minute on high power.
- Remove bowl from micro, and whisk until mixture is smooth.
- Whisk in the vanilla and salt.
- Slowly and evenly pour the caramel sauce over the chocolate chips and pecans.
- Place pan on a cookie sheet (as insurance against overflow) and bake for about 30 to 32 minutes, or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center.
- Allow bars to cool in pan on a wire rack for at least 3 hours, or overnight (cover with a piece of foil and/or put pan inside large Ziplock), before slicing and serving.
Notes
- Keep bars airtight at room temperature for up to 1 week to maintain freshness.
- Freeze bars for up to 6 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 347kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 51mg | 17% |
| Sodium | 110mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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