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Salted Caramel and Chocolate Pecan Pie Bars
4.5 from 228 votes

Salted Caramel and Chocolate Pecan Pie Bars

Salted Caramel and Chocolate Pecan Pie Bars feature a buttery crust topped with pecans, chocolate chips, and a rich salted caramel filling. The layers combine to create a sweet and nutty dessert bar with a contrast between the crunchy pecans and smooth caramel-chocolate topping.

Prep Time
20 mins
Cook Time
32 mins
Cooling Time
3 hrs
Total Time
3 hrs 52 mins
Servings: 12
Calories: 347 kcal
Course: Baked Goods
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  1. Evenly sprinkle the pecans over the crust.
  2. Evenly sprinkle with the chocolate chips; set pan aside.
  3. 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.
  4. Remove bowl from micro, and whisk until mixture is smooth; it’s okay if butter hasn’t completely melted.
  5. Return bowl to microwave and heat for 1 minute on high power.
  6. Remove bowl from micro, and whisk until mixture is smooth.
  7. Whisk in the vanilla and salt.
  8. Slowly and evenly pour the caramel sauce over the chocolate chips and pecans.
  9. 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. 
  10. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 347

% 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.