Chocolate Caramel Pecan Bars

These triple layer bars are a cross between candy and a cookie! A brown sugar shortbread crust, gooey caramel, crunchy pecans, and a layer of milk chocolate. You're going to love every sweet and sticky bite!

Course Baking

Cuisine Dessert

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 329kcal

Author Allison - Celebrating Sweets

Ingredients

Shortbread crust:

½ cup unsalted butter softened and cut into large pieces
⅓ cup light brown sugar packed
1¼ cups all purpose flour
½ teaspoon salt

Caramel layer:

6 tablespoons unsalted butter cut into pieces
¾ cup light brown sugar packed
3 tablespoons honey
2 tablespoons heavy cream
½ teaspoon salt
½ teaspoon pure vanilla extract
¾ cup finely chopped pecans

Topping:

1 cup milk chocolate chips

Instructions

Crust:

Preheat oven to 350°F with a rack set in the middle of the oven. Line and 8x8 square baking pan with foil or parchment paper. Lightly grease it and set it aside.
Using a hand mixer or stand mixer fitted with paddle attachment, beat butter, brown sugar, flour, and salt until fully combined (it should look crumbly). Dump the mixture into the prepared pan and press it into an even layer (I use the bottom of a glass or measuring cup). Bake the crust for 15 minutes. During the last 5 minutes of bake time, begin the caramel sauce.

Caramel layer:

In a medium saucepan set over medium-high heat, combine butter, brown sugar, honey, cream, and salt. Bring to a simmer, stirring occasionally, and simmer for 2 minutes. Remove from heat and stir in the vanilla.
Sprinkle the pecans evenly over the top of the crust. Pour the caramel sauce, in a back and forth motion, evenly over the pecans. Carefully return the pan to the oven and back for an additional 10-15 minutes, until the caramel sauce is gently bubbling all throughout. Place on a wire rack to cool for 5 minutes, then proceed with the topping.

Topping:

Sprinkle the chocolate chips all over the top of the caramel layer. Allow to sit for 5 additional minutes, the heat from the caramel will soften the chocolate chips. Use an offset spatula to spread the melted chocolate chips into an even layer. Don't press down too firmly or you'll disturb the caramel underneath. Allow the bars to cool completely before cutting and serving.

Video

Notes

Serve at room temperature. After cooling, store tightly covered, at cool room temperature, for up to 3 days.

Nutrition