4.4 from 243 votes
Ultranutty Pecan Bars
Ultranutty Pecan Bars feature a tender, buttery crust topped with a deeply nutty, sticky pecan topping infused with brown sugar, corn syrup, and vanilla. Toasted pecan halves provide a crunchy texture under a rich, caramel-like topping that sets firmly after baking. The combination of sweet and salty notes creates a classic dessert bar that holds its shape when sliced. These bars make a satisfying snack or dessert with a toasted nut flavor.
Prep Time
20 mins
Cook Time
23 mins
Total Time
45 mins
Servings:
24
bars
Calories:
268 kcal
Course:
Snacks
Cuisine:
American
Ingredients
For the Crust:
- 1¾ cups all-purpose flour
- 6 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup butter melted, unsalted
For the Topping:
- ¾ cup light brown sugar
- ½ cup light corn syrup
- 7 tablespoons butter melted and still hot, unsalted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups pecan halves 1 pound, toasted
- ½ teaspoon sea salt optional, flake
Instructions
- Adjust oven rack to lowest position and preheat to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray and line with parchment paper.
- Make the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand. Evenly scatter tablespoon-size pieces of dough over the surface of the pan. Using your fingertips, press and smooth dough into even layer in the bottom of the pan; set aside.
- Make the Topping: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.
- Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches). Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.
- Transfer the pan to a wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in the pan, about 1½ hours. Cut into 24 bars and serve. The bars can be stored at room temperature in an airtight container for up to 5 days.
Cup of Yum
Notes
- Ensure pecans are toasted before mixing into the topping to maximize their nutty flavor.
- Press the crust dough evenly and firmly into the pan for a uniform base.
- Use parchment paper for easy removal and clean slicing of the bars.
- Allow bars to cool completely before cutting to avoid topping from sticking or breaking apart.
Nutrition Information
Calories
268kcal
(13%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
18mg
(6%)
Sodium
104mg
(4%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
230IU
(5%)
Vitamin C
0.2mg
(0%)
Calcium
22mg
(2%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 24 bars
Amount Per Serving
Calories 268
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 104mg | 4% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.