Caramel Pecan Shortbread Bars

These scrumptious bars have all of my favorite ingredients. The caramel pairs perfectly with the pecans and when you pour the sauce over the shortbread base, you have the perfect treat. Enjoy and let’s get baking!

Caramel Pecan Shortbread Bars

I could swim in caramel sauce and these bars have all my favorite ingredients! The delicate shortbread base pairs perfectly with the rich caramel pecan sauce, creating a truly scrumptious treat that I can't get enough of. Enjoy and let's get baking!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 16 bars

Calories 323 kcal

Equipment

• 1 mixer
• 1 8×8 baking pan
• 1 parchment paper
• 1 kitchen utensils
• 1 Rolling Pin
• 1 sauce pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the short bread:

• ▢ ½ c butter softened
• ▢ ½ c powdered sugar
• ▢ 1 c flour

For the caramel pecan topping

• ▢ ½ c butter
• ▢ 1 c brown sugar packed
• ▢ ¼ c light corn syrup
• ▢ ½ tsp vanilla
• ▢ ¼ tsp cinnamon
• ▢ ¼ c heavy cream
• ▢ ⅛ tsp salt
• ▢ 8 oz pecans chopped

US CustomaryMetric

Instructions

 

• ▢
  Preheat the oven to 325℉.
• ▢
  Line a square baking pan with parchment paper, leaving extra on the sides so you can easily lift after baking.
• ▢
  Beat together the butter, flour and powdered sugar for 3 minutes
  ½ c butter, ½ c powdered sugar, 1 c flour
  
• ▢
  Press the shortbread dough into the pan. If needed, use the rolling pin to square the dough evenly on the parchment paper and then fit it into the 8×8 pan.
  
• ▢
  Bake for 20 minutes. While the shortbread is baking, prepare the caramel pecan topping.
• ▢
  In a saucepan, melt the butter, brown sugar and corn syrup on low for 10 minutes. Increase the temperature to medium low and watch carefully. Stir to ensure it doesn't burn. When it starts to bubble, turn the heat off.
  ½ c butter, 1 c brown sugar, ¼ c light corn syrup
  
• ▢
  Whisk in the heavy cream, vanilla, cinnamon and salt until combined.
  ½ tsp vanilla, ¼ tsp cinnamon, ¼ c heavy cream, ⅛ tsp salt
  
• ▢
  Add in the pecans and mix until all ingredients are thoroughly blended.
  8 oz pecans
  
• ▢
  When the shortbread is ready, remove from the oven. Pour the caramel pecan sauce over the cooked short bread and set aside.
  
• ▢
  Let the bars cool a few hours or until the bars reach room temperature.
• ▢
  Cut into squares, serve and enjoy!
  

Notes

You can double the shortbread recipe if you prefer a thicker crust. These are perfect when you serve them at room temperature. You can freeze them for later as well. Enjoy!

Nutrition

Calories: 323kcalCarbohydrates: 29gProtein: 2gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 35mgSodium: 118mgPotassium: 92mgFiber: 2gSugar: 22gVitamin A: 417IUVitamin C: 0.2mgCalcium: 29mgIron: 1mg