Caramel Pecan Fudge Bars

Ingredients

For the crust and topping:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt

For the caramel fudge filling:

• 1 (14-ounce) can sweetened condensed milk
• 1 (11-ounce) bag caramel bits or 35 unwrapped soft caramels
• 2 tablespoons heavy cream
• 1 cup semisweet or milk chocolate chips
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• Optional: flaky sea salt for topping

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
2. Make the crust/topping mixture:
   In a large bowl, combine softened butter, flour, brown sugar, and salt. Mix until crumbly. Set aside 1 cup of the mixture for the topping.
3. Press and bake the crust:
   Press the remaining crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, until lightly golden.
4. Make the caramel fudge filling:
   In a saucepan over medium heat, combine sweetened condensed milk, caramel bits (or caramels), and heavy cream. Stir constantly until smooth and melted. Remove from heat, stir in vanilla extract, chocolate chips, and chopped pecans until just melted and combined.
5. Assemble the bars:
   Pour the caramel fudge mixture over the baked crust and spread evenly. Crumble the reserved crust mixture over the top.
6. Bake again:
   Return the pan to the oven and bake for 20–25 minutes, or until the topping is lightly browned and the filling is bubbling.
7. Cool completely:
   Let the bars cool at room temperature, then refrigerate for at least 2 hours before slicing into squares.
8. Optional garnish:
   Sprinkle lightly with flaky sea salt before serving for an extra flavor boost.

Let me know if you’d like a version with a chocolate base, gluten-free option, or smaller batch!