Caramel Pecan Dream Bars are a heavenly dessert that blends the rich, buttery taste of shortbread crust with a luscious caramel center and a crunchy pecan topping. Perfect for any festive occasion or cozy weekend indulgence, these bars offer a symphony of textures and flavors that melt in your mouth.
With a golden base, a creamy-sweet filling, and nutty goodness in every bite, this recipe will quickly become your go-to treat for parties, holidays, or when you’re simply craving something extraordinary. The beauty of this dessert lies in its simplicity—straightforward ingredients, easy steps, and show-stopping results. Whether served with coffee, a scoop of vanilla ice cream, or simply on their own, these bars embody dessert perfection.
Ingredients:
For the crust:
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
For the topping:
• 2/3 cup unsalted butter
• 1/2 cup packed light brown sugar
• 3 tablespoons honey or corn syrup
• 2 tablespoons heavy cream
• 2 cups chopped pecans
• 1/2 teaspoon pure vanilla extract
• A pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it. This will help ensure easy removal and cleanup.
- Prepare the crust by combining softened butter, flour, brown sugar, and salt in a mixing bowl. Use a pastry cutter or your fingers to blend the mixture until crumbly and well combined.
- Press the crust mixture evenly into the bottom of the prepared pan, forming a firm and level base. Use the back of a spoon or your palm to compact it slightly.
- Bake the crust for 15 to 18 minutes, or until it turns a light golden color. Remove from oven and let it cool slightly while you prepare the caramel pecan topping.
- In a medium saucepan, melt the butter over medium heat. Once melted, add brown sugar, honey or corn syrup, and heavy cream. Stir continuously until the mixture starts to bubble and thicken slightly—this usually takes 3–5 minutes.
- Remove the saucepan from the heat and stir in the chopped pecans, vanilla extract, and a pinch of salt. Mix thoroughly to coat all the pecans evenly in the caramel sauce.
- Pour the caramel pecan mixture over the baked crust, using a spatula to spread it out evenly across the surface. Make sure every corner is covered for uniform flavor and texture.
- Return the pan to the oven and bake for another 18 to 22 minutes, or until the topping is bubbling and slightly darker in color. Be cautious not to overbake, as the caramel can harden too much if cooked too long.
- Remove the pan from the oven and allow it to cool completely at room temperature. Once cool, place it in the refrigerator for at least 1 hour to firm up the topping and make slicing easier.
- Use a sharp knife to cut into squares or bars, wiping the blade clean between cuts for cleaner edges. Serve chilled or at room temperature based on preference.