Salted Caramel Pecan Butter Bars
User Reviews
5
Salted Caramel Pecan Butter Bars
Description
These bars begin with a tender shortbread dough made from softened butter, powdered sugar, white sugar, vanilla, almond extract, and flour. Half the dough forms a baked crust in a 9x13-inch pan. While the crust bakes, caramels are softened with milk in the microwave, then blended with vanilla and salt to create a creamy caramel layer. After baking the crust, the caramel is poured on top and sprinkled with finely chopped pecans, reserving some for later.
Using small drops of the remaining dough, the top layer is created by dotting it over the caramel, before sprinkling coarse sea salt across the surface. This final bake produces a golden, lightly browned bar with a pleasing contrast of the crumbly crust, smooth caramel, crunchy pecans, and sea salt seasoning.
Once completely cooled, preferably chilled to hasten firmness, the bars are cut and stored in an airtight container at room temperature for up to one week, maintaining freshness and texture.
Ingredients
- 2 cups butter softened
- 1 ½ cups powdered sugar
- 1 cup sugar
- 2 tablespoons vanilla
- 1 teaspoon almond extract
- 4 cups flour
- 30 caramels unwrapped
- 3 tablespoons milk or heavy cream
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ¼ cup pecan finely chopped
- sea salt coarse
Instructions
- Preheat oven to 325. In a large bowl cream together butter, powdered sugar, and sugar. Add vanilla and almond and mix until smooth. Add flour and mix until dough comes together.
- Press half of the dough into the bottom of a greased 9x13 inch baking dish. Bake for 20 minutes. Chill remaining dough.
- While crust is baking, prepare caramel layer. Combine caramels and milk in a microwave safe bowl and microwave on high for 2 minutes. Stir and return to microwave for 20 seconds at a time until caramel is smooth. Stir in vanilla and 1/4 teaspoon salt.
- Pour caramel over baked crust. Sprinkle chopped pecans over caramel (I reserved a tablespoon to sprinkle on top). Drop teaspoons of remaining dough on top of caramel layer until dough is used up. Sprinkle with coarse sea salt. Bake 30-35 minutes until crust is lightly browned.
- Allow to cool completely before cutting into bars (you can put them in the fridge to speed put he process!) Store in airtight container up to one week.
Notes
- Ensure butter is thoroughly softened to achieve a smooth, workable dough.
- Allow bars to cool completely before slicing to prevent caramel from oozing.
- Stored airtight at room temperature, bars will keep well for up to one week.
- Coarse sea salt sprinkled on top balances the sweetness and adds texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 116mg | 5% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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