Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
For the fudge layer:
- 1 can (14 oz) sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
For the caramel pecan topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 cup chopped pecans, toasted
- Pinch of sea salt (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Make the crust:
In a medium bowl, combine flour, brown sugar, melted butter, and salt. Mix until crumbly. Press the mixture evenly into the prepared pan.
Bake for 15 minutes or until lightly golden. Remove and set aside. - Prepare the fudge layer:
In a saucepan over low heat, combine sweetened condensed milk and chocolate chips. Stir constantly until smooth and melted. Remove from heat and stir in vanilla extract. - Pour the fudge over the baked crust, spreading evenly.
- Sprinkle chopped pecans evenly over the fudge layer. Drizzle caramel sauce on top. Sprinkle lightly with sea salt if using.
- Bake for an additional 12–15 minutes until the edges are bubbly and the top is set.
- Cool completely before cutting into bars. Chill for easier slicing if needed.
Enjoy your rich, gooey, and nutty caramel pecan fudge bars!
Let me know if you’d like a version with a shortbread base or how to make your own caramel sauce.