A rich, buttery shortbread crust layered with gooey caramel filling, toasted pecans, and a touch of flaky sea salt—these pecan pie bars are a decadent, bite-sized twist on the traditional pecan pie. Perfect for holidays, potlucks, or any occasion that calls for a sweet and nutty indulgence.
Why You’ll Love This Recipe
Salted Caramel Pecan Pie Bars offer all the flavor and texture of a classic pecan pie, without the fuss of rolling out a crust. The base is a tender shortbread that contrasts beautifully with the sticky caramel-pecan filling. Each bar is topped with whole pecans and finished with a sprinkle of sea salt, making them both elegant and irresistible. Ideal for make-ahead treats or festive dessert trays, these bars are as practical as they are luxurious.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- 1 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon sea salt
For the filling:
- 1/2 cup maple syrup
- 1/3 cup coconut sugar or brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 1/2 cups chopped pecans
- Whole pecans for topping
- Flaky sea salt for garnish
Directions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, combine flour, brown sugar, melted butter, and sea salt until a soft dough forms.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake the crust for 15 minutes or until lightly golden. Set aside to cool slightly.
- In a saucepan over medium heat, combine maple syrup, coconut sugar, butter, and heavy cream. Stir continuously until smooth and bring to a gentle boil.
- Reduce the heat and simmer for 3 minutes. Remove from heat and whisk in the flour, vanilla extract, and sea salt until well blended.
- Stir in the chopped pecans.
- Pour the pecan mixture over the baked crust and spread it out evenly.
- Arrange whole pecans on top for presentation.
- Bake for 20–25 minutes until the filling is bubbling and slightly set.
- Let the bars cool completely in the pan.
- Once cooled, sprinkle flaky sea salt over the top, then slice and serve.
Servings and timing
Servings: 16 bars
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes (plus cooling time)
Variations
- Gluten-free version: Use a 1:1 gluten-free all-purpose flour for both the crust and filling.
- Vegan option: Substitute butter with vegan butter and use coconut cream in place of heavy cream.
- Extra rich: Add a layer of melted dark chocolate between the crust and pecan topping.
- Spiced version: Stir a pinch of cinnamon or nutmeg into the filling for a warm flavor twist.
- Bourbon flair: Add a tablespoon of bourbon to the filling for a deeper, richer taste.
storage/reheating
Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the sliced bars between layers of parchment paper in a freezer-safe container for up to 2 months. Thaw at room temperature before serving. These bars are best enjoyed at room temperature and do not require reheating.
FAQs
Can I make these bars ahead of time?
Yes, these bars are perfect for making a day or two in advance. Just store them in an airtight container.
Can I use light corn syrup instead of maple syrup?
You can, but maple syrup adds a more complex flavor. Light corn syrup will yield a more traditional pecan pie taste.
What type of pecans should I use?
Use fresh, high-quality pecans. Toasting them before baking enhances their flavor even more.
Why is sea salt sprinkled on top?
The flaky sea salt balances the sweetness of the caramel and enhances the nutty flavor of the pecans.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch baking dish. Adjust baking time slightly as needed.
How do I know when the bars are done?
The filling should be bubbling slightly and look set around the edges. It will firm up more as it cools.
Should I toast the pecans first?
It’s optional, but lightly toasting the chopped pecans adds depth and enhances their natural flavor.
Can I use a different type of nut?
Yes, walnuts or almonds can be used, though pecans are traditional and provide the best texture.
How should I cut the bars cleanly?
Chill the bars first, then use a sharp knife wiped clean between cuts for neat edges.
Are these bars very sweet?
Yes, they are rich and sweet by design, but the salt and buttery crust help balance the flavors.
Conclusion
Salted Caramel Pecan Pie Bars are an indulgent dessert with the perfect blend of sweet, nutty, and salty elements. Whether for a holiday gathering, a dessert table, or a cozy night in, these bars offer all the comfort of pecan pie in a convenient, easy-to-share form. Their make-ahead nature and beautiful presentation make them a favorite for both bakers and guests alike.
Print
Salted Caramel Pecan Pie Bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Une croûte de sablé au beurre garnie de caramel salé gluant et de pacanes grillées : ces barres offrent une version portable et décadente de la tarte aux pacanes classique.
Ingredients
- 1 tasse de farine tout usage
- 1/4 tasse de cassonade, tassée
- 1/2 tasse de beurre non salé, fondu
- 1/4 cuillère à café de sel de mer
- 1/2 tasse de sirop d’érable
- 1/3 tasse de sucre de coco ou de cassonade
- 1/4 tasse de beurre non salé
- 2 cuillères à soupe de crème épaisse
- 1 cuillère à soupe de farine tout usage
- 1 cuillère à café d’extrait de vanille
- 1/4 cuillère à café de sel de mer
- 1 1/2 tasse de pacanes hachées
- Noix de pécan entières pour la garniture
- Sel de mer en flocons pour la garniture
Instructions
- Préchauffer le four à 175 °C (350 °F). Tapisser un moule de 20 x 20 cm de papier sulfurisé.
- Dans un bol, mélanger la farine, la cassonade, le beurre fondu et le sel jusqu’à obtenir une pâte. Presser uniformément au fond du moule.
- Enfournez la croûte pendant 15 minutes, jusqu’à ce qu’elle soit légèrement dorée. Laissez refroidir.
- Dans une petite casserole, à feu moyen, mélanger le sirop d’érable, le sucre de coco, le beurre et la crème. Remuer jusqu’à obtenir une consistance lisse et porter à ébullition douce.
- Réduire le feu et laisser mijoter 3 minutes. Retirer du feu et incorporer la farine, la vanille et le sel jusqu’à ce que le tout soit bien mélangé.
- Incorporer les noix de pécan hachées. Verser le mélange sur la croûte cuite et répartir uniformément.
- Recouvrir de noix de pécan entières et cuire au four pendant 20 à 25 minutes jusqu’à ce que la garniture bouillonne et soit légèrement prise.
- Laisser refroidir complètement avant de trancher. Saupoudrer de fleur de sel avant de servir.
Notes
- Les barres se coupent plus proprement lorsqu’elles sont complètement refroidies ou réfrigérées.
- Utilisez du sucre de coco pour une saveur plus profonde, semblable à celle du caramel.
- Conserver dans un récipient hermétique à température ambiante jusqu’à 3 jours ou au réfrigérateur pour une durée de conservation plus longue.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 13g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
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