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Pecan Pie Bars Recipe Easy Homemade Gooey Caramel Filling Delight

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These pecan pie bars feature a buttery crust, gooey caramel filling, and toasted pecans, creating a perfect balance of sweet, nutty, and buttery flavors in an easy-to-handle bar form.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 teaspoon salt
  • 1 cup (220g) packed light brown sugar
  • 1/2 cup (120ml) heavy cream (or full-fat coconut cream for dairy-free)
  • 4 tablespoons (60g) unsalted butter
  • 2 tablespoons (30ml) light corn syrup or golden syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups (180g) pecan halves, toasted lightly

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch pan lightly or line it with parchment paper, leaving some overhang for easy removal.
  2. In a mixing bowl, combine flour, sugar, and salt. Add softened butter and work it into the flour mixture until it resembles coarse crumbs. Press evenly into the pan to form a firm, even layer.
  3. Bake the crust for 15-18 minutes until edges start to turn golden. Remove and let cool slightly.
  4. While the crust bakes, toast pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
  5. In a small saucepan over medium heat, combine brown sugar, heavy cream, butter, and corn syrup. Stir gently until simmering. Let simmer for 4-5 minutes, stirring occasionally until slightly thickened but pourable. Remove from heat and stir in vanilla extract and salt.
  6. Pour the caramel filling evenly over the warm crust. Quickly sprinkle toasted pecans on top, pressing gently to stick.
  7. Bake again for 15-20 minutes until the filling bubbles lightly and pecans deepen in color but do not burn.
  8. Remove from oven and cool completely at room temperature for at least 2 hours to allow caramel to set. Optionally refrigerate after 1 hour to speed cooling.
  9. Use parchment overhang to lift bars from pan. Slice into 12 squares with a sharp knife, wiping the knife clean between cuts.

Notes

Use medium heat to avoid burning caramel. Let bars cool completely before slicing to prevent sticky mess. Toast pecans separately for best flavor. For gluten-free, substitute all-purpose flour with gluten-free baking flour. For vegan version, use coconut oil and coconut cream, and maple syrup instead of corn syrup. Wipe knife between cuts for clean edges.

Nutrition

Keywords: pecan pie bars, caramel filling, easy dessert, homemade bars, pecan dessert, gooey caramel, quick dessert, potluck dessert

Find it online: https://bitematrix.com/pecan-pie-bars-recipe-easy-homemade-gooey-caramel-filling-delight/