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Gooey Salted Caramel Pecan Pie Shortbread Bars

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Calories: 345
Ingredients Method Nutrition

Ingredients
  

Buttery Shortbread Crust
  • 1 cup unsalted European butter 2 sticks, softened to room temperature
  • 1/2 cup powdered confectioners sugar creates an ultra-tender melt-in-your-mouth crumb
  • 2 cups all-purpose flour spooned and leveled
  • 2 tbsp cornstarch gives the shortbread delicate bakery texture
  • 1 tsp pure vanilla extract aromatic base
  • 1/2 tsp fine sea salt balances the rich butter
Gooey Salted Caramel Pecan Topping
  • 1/2 cup unsalted butter 1 stick, melted for rich caramel sauce
  • 1 cup dark brown sugar packed, delivers deep molasses caramel notes
  • 1/3 cup pure maple syrup Grade A dark robust maple syrup (wholesome corn syrup alternative)
  • 1/4 cup heavy whipping cream gives silky velvety body to the caramel
  • 1 tbsp pure vanilla extract adds warm bakery fragrance
  • 3 cups pecan halves lightly toasted and roughly chopped
  • 1 tsp flaky Maldon sea salt for finishing sprinkle across the warm caramel

Method
 

Prepare the Pan & Blind-Bake Shortbread Crust
  1. Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving a 2-inch overhang on the sides to lift the bars out easily later. Lightly grease the parchment with butter.
  2. In a large mixing bowl with an electric hand mixer (or stand mixer fitted with the paddle attachment), beat 1 cup of softened butter and 1/2 cup of powdered sugar on medium speed for 2 minutes until creamy and smooth. Add 1 teaspoon vanilla extract.
  3. Add the flour, cornstarch, and fine sea salt on low speed just until a crumbly, soft dough comes together. Press the dough evenly across the bottom of the prepared baking pan using your fingertips or the flat bottom of a measuring cup.
  4. Bake the shortbread crust for 18 to 20 minutes until lightly golden around the edges. Remove from the oven and set on a wire rack while preparing the filling (keep oven on).
Simmer the Gooey Salted Caramel Pecan Filling
  1. While the crust bakes, spread the pecan halves on a separate baking sheet and toast in the oven for 5 to 6 minutes until fragrant. Roughly chop two-thirds of the pecans, leaving one-third whole for visual texture.
  2. In a medium saucepan set over medium heat, combine 1/2 cup butter, dark brown sugar, and pure maple syrup. Bring to a gentle rolling boil, stirring constantly, and cook for 3 minutes until the sugar dissolves into a glossy bubbling syrup.
  3. Remove from heat immediately. Stir in the heavy cream and vanilla extract (the mixture will bubble vigorously). Fold in the toasted chopped and whole pecans until every nut is coated in golden caramel.
Bake & Salt
  1. Pour the warm pecan caramel filling directly over the par-baked warm shortbread crust. Use an offset spatula to spread the pecans and caramel into an even layer all the way to the edges.
  2. Return to the 350°F (175°C) oven and bake for 20 to 22 minutes until the caramel is vigorously bubbling across the entire surface and slightly deepened in color.
  3. Remove from oven and immediately sprinkle the flaky Maldon sea salt generously across the hot, glossy surface.
Cool Completely & Slice into Squares
  1. Allow the baking pan to cool completely on a wire rack at room temperature for 2 hours, then refrigerate for 1 hour to set the caramel firmly. Use the parchment paper handles to lift the entire slab onto a cutting board.
  2. Using a large, sharp chef knife wiped clean between cuts, slice into 16 or 24 clean squares. Serve at room temperature for gooey chew, or chilled for firm fudgy caramel.

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 34gProtein: 3gFat: 23gSaturated Fat: 10gCholesterol: 45mgSodium: 165mgPotassium: 110mgFiber: 2gSugar: 20gVitamin A: 20500IUCalcium: 350mgIron: 0.2mg

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