These perfect Pecan Bars are a thick shortbread soft cookie bar topped with the most amazing candy-like caramel pecan topping.
When I was younger I didn’t like any kind of nuts. I tolerated pistachios at Christmas time, but that was about it. I still can’t stand the thought of a Snickers bars, but for the most part, I’ve grown to love them–especially pecans!
I’ve been a little pecan happy lately. Some of my favorite recipes using pecans (all which are perfect for Thanksgiving!) include:
Pumpkin Pie with Caramel Pecan Topping
I wasn’t completely sure how these Pecan Bars were going to turn out, but they blew me away. A thick shortbread soft cookie bar with the most amazing candy-like caramel pecan topping.
They are absolutely delicious and I can’t wait to make them again! I stored them in the fridge and they tasted great for several days.
CONSIDER TRYING THESE HOMEMADE PIES:
- Cherry pie
- Lemon Sour Cream Pie
- Pumpkin Pie with Caramel Pecan Topping
- Chocolate Mousse Cheesecake Pie
- Key Lime Pie
- Chocolate Cream Pie
- Oreo Cheesecake Pie
- Lemon Chiffon Pie
- Coconut Cream Pie
- Triple Berry Pie
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These perfect Pecan Bars are a thick shortbread soft cookie bar topped with the most amazing candy-like caramel pecan topping.
- 1 1/4 cups butter (2 1/2 sticks), room temperature
- 6 Tablespoons granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup butter (2 sticks)
- 1/2 cup Karo light corn syrup
- 1 1/2 cups light brown sugar , packed
- 2 Tablespoons heavy whipping cream
- 1 pound pecans , chopped
- Preheat the oven to 350 degrees F.
For the crust, cream the butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs and vanilla and mix well.
Stir together the flour, baking powder, and salt. And add to the mixing bowl. Mix just until dough is combined.
Flour your hands and press the dough evenly into 9x13'' baking sheet lined with parchment paper.
Bake for 12-15 minutes or until the crust is set but not browned. Allow to cool.
For the topping, add the butter, corn syrup, and brown sugar to a saucepan over low heat and stir until butter is melted.
Raise the heat and boil for 3 minutes.
Remove from heat and stir in heavy cream and chopped pecans.
Pour over the crust and smooth into an even layer.
Bake for 20 to 27 minutes or until the filling is set. Allow to cool completely.
Then cover and refrigerate for at least 2 hours. Cut into bars and serve.
Adapted from Ina Garten
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Jason Hebert says
November 8, 2015 at 11:07 pmI wish you could sell and ship your Pecan and Toffee Chocolate Chip Bars. They look so amazing! I just rarely have any time to create awesome snacks like this, or I would do it quite often!
Sarah Metcalf says
September 14, 2018 at 10:40 amWe loved this recipe!! But I did something different then you. The cup of butter in the pecan topping I browned. I love anything browned butter so this just made this recipe extra magical. I highly recommend it!
Kim says
December 14, 2018 at 12:01 pmDo these pecan bars freeze well
Lauren Allen says
December 14, 2018 at 3:24 pmYes, they freeze very well! Let them come to room temperature, cut them in squares and store them in a freezer ziplock bag.
Amy says
January 29, 2019 at 7:44 pmThese were SOO good! Chewy and soft and just the right flavor. I might even like these better than my favorite pecan pie.
Maggie W. says
February 8, 2019 at 3:52 pmLauren – If I could give these pecan bars 10 stars I would. My enjoyment of pecan pie is pretty intense – and I honestly didn’t think anything could rival it, but these pecan bars are everything.
My tweaks: I added cinnamon to both the dough and the filling (because cinnamon is life) – and I didn’t have light Karo syrup but I DID have a bottle of Lyle’s Golden Syrup which is pretty much the same thing. If it makes a difference in flavor, I wouldn’t know. I’m curios though whether you COULD make these with dark Karo, which I think often has more flavor (and it’s why I don’t ever have light in my house). Any thoughts, Lauren?
Lauren Allen says
March 20, 2019 at 4:05 pmThanks Maggie for your kind comments. I really enjoyed your tweaks as well.
Marie says
April 20, 2019 at 8:29 amDid you use unsalted butter?
Lauren Allen says
April 20, 2019 at 9:10 amI used salted but either will work! Add a little extra pinch salt if using unsalted butter.