Go Back
- 1 cup unsalted butter, softened - ¾ cup confectioners' sugar - 2 cups all-purpose flour - ½ teaspoon salt - 1 cup soft caramel candies, unwrapped - 3 tablespoons heavy cream - 1 teaspoon vanilla extract - 1 cup pecans, chopped - Sea salt for sprinkling These ingredients create a rich and tasty dessert. I love starting with the shortbread base. You need butter, sugar, flour, and salt. The butter should be soft. It helps mix better. The sugar adds sweetness and makes the dough light. Then, you mix in the flour and salt. The caramel layer is where the magic happens. You will use soft caramel candies. Unwrap them first to save time. Add heavy cream and vanilla extract. This makes a smooth, rich sauce. It’s so good! Finally, the topping is simple. Chop the pecans and sprinkle them on top. You also need sea salt for a little flavor boost. The mix of sweet and salty is the best part! - Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. Leave some paper hanging over the edges for easy removal. - In a mixing bowl, cream together 1 cup of softened unsalted butter and ¾ cup of confectioners' sugar. Mix until the mixture is light and fluffy. - Gradually add in 2 cups of all-purpose flour and ½ teaspoon of salt. Mix until the dough holds together. It may look crumbly, but it should press together well. - Press this mixture firmly into the bottom of your prepared pan. Bake it for 18-20 minutes until it turns lightly golden. - While the shortbread is baking, let’s prepare the caramel. In a small saucepan, combine 1 cup of soft caramel candies and 3 tablespoons of heavy cream over low heat. - Stir continuously until the caramel candies melt and the mixture is smooth. This step is key for a creamy caramel layer. - Once melted, remove the shortbread from the oven and pour the warm caramel evenly over the baked shortbread base. - Sprinkle 1 cup of chopped pecans over the caramel layer. Make sure to spread them evenly. - Return the pan to the oven and bake for an additional 10-12 minutes. This will toast the pecans and enhance their flavor. - After baking, let the bars cool in the pan for about 30 minutes at room temperature. Then, place the pan in the refrigerator for at least an hour. This helps the caramel set. - Once set, lift the bars out of the pan using the parchment overhang. Cut into squares or bars. Lightly sprinkle sea salt on top before serving. - Use room temperature butter: Softened butter blends better with sugar. This mix creates a light shortbread. - Don't overmix the dough: Mix just until combined. Overmixing makes the dough tough, not tender. - Tips for melting caramels: Use low heat to melt caramels with heavy cream. Stir constantly for a smooth mix. - Ensuring a smooth caramel finish: If your caramel is lumpy, keep stirring until it’s creamy. This step is key for a nice layer. - Presentation tips for an appealing dessert: Serve on a decorative platter. Drizzle extra caramel on top and sprinkle with pecans for flair. - Pairing ideas with drinks or sides: These bars pair well with coffee or tea. A scoop of vanilla ice cream also adds a nice touch. {{image_2}} You can switch out pecans for other nuts. Walnuts work well for a richer taste. Almonds add a nice crunch. Try chopped hazelnuts for a unique twist. Just remember, the flavor will change. Each nut brings its own character to the dish. Want to add some fun flavors? Chocolate chips can enhance the dessert's richness. You could also mix in espresso powder for a coffee kick. Try infusing the caramel with sea salt. It gives a nice contrast to the sweet. Spices like cinnamon or nutmeg can add warmth. Experiment and see what you like best! If you need a gluten-free option, use gluten-free flour instead of regular flour. Almond flour can also work for a nutty flavor. Just make sure your caramel is gluten-free too. Check the label to be safe. Enjoy your bars without worry! To keep your caramel pecan shortbread bars fresh, place them in an airtight container. A glass or plastic container works well. Make sure to layer parchment paper between bars to avoid sticking. Store the container in a cool, dry place. The ideal temperature for storage is around 70°F (21°C). This will help maintain their flavor and texture. You can freeze these bars for later enjoyment. First, cut the bars into squares. Wrap each square in plastic wrap. Then, place the wrapped bars in a freezer-safe bag. Be sure to remove as much air as possible to prevent freezer burn. The bars will stay good in the freezer for up to three months. To defrost, simply take the desired number of bars out of the freezer and let them sit at room temperature for about 30 minutes. This will bring back their lovely texture. For an extra treat, warm them slightly in the microwave before serving. When stored properly, these bars can last up to a week at room temperature. If you keep them in the fridge, they remain fresh for about two weeks. The caramel may harden a bit in the fridge, but they will still taste great. Always check for any signs of spoilage before enjoying your delicious treat! Yes, you can make these bars ahead of time. I often prepare them a day in advance. This helps the flavors meld well. Just store them in an airtight container. Keep them in the fridge for the best taste. You can also freeze them for longer storage. Wrap them tightly in plastic wrap, then place them in a freezer bag. To cut shortbread bars cleanly, first, let them cool completely. I recommend using a sharp knife for the best results. Warm the knife under hot water, then dry it. This will help you make smooth cuts. Cut the bars into squares or rectangles. You can also use a ruler to measure even pieces. You can make these bars even more decadent with a few easy tips. Drizzle melted chocolate over the top for a rich finish. Add a layer of chocolate chips before the caramel. You could also mix in some sea salt with the pecans for a sweet-salty twist. For a fun touch, add a layer of whipped cream on top when serving. In this post, we explored how to make delicious shortbread caramel bars. We covered ingredients, step-by-step instructions, and tips for perfect results. You learned how to create a rich caramel layer and add your favorite nuts. Remember to store these treats properly to keep them fresh. With a few variations, you can customize them to your liking. Enjoy making these bars; they are sure to impress family and friends!

Caramel Pecan Shortbread Bars

Indulge in the ultimate sweet treat with these Caramel Pecan Shortbread Bars! With a buttery shortbread base topped with rich caramel and crunchy pecans, these delicious bars are perfect for any occasion. Follow our easy step-by-step recipe to create a dessert that your friends and family will love. Click through to explore this irresistible recipe and impress everyone with your baking skills!
Print Recipe Pin Recipe

Ingredients
  

For the Shortbread Base:

1 cup unsalted butter, softened

¾ cup confectioners' sugar

2 cups all-purpose flour

½ teaspoon salt

For the Caramel Layer:

1 cup soft caramel candies, unwrapped

3 tablespoons heavy cream

1 teaspoon vanilla extract

For Topping:

1 cup pecans, chopped

Sea salt for sprinkling

Instructions
 

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

    In a mixing bowl, cream together the softened butter and confectioners' sugar until light and fluffy.

      Gradually mix in the flour and salt until the dough comes together. It will be crumbly but should hold when pressed.

        Press the mixture firmly into the bottom of the prepared baking pan, creating an even layer. Bake for 18-20 minutes or until lightly golden.

          While the shortbread is baking, prepare the caramel. In a small saucepan over low heat, combine the soft caramel candies and heavy cream. Stir continuously until melted and smooth.

            Remove the shortbread from the oven and pour the warm caramel mixture evenly over the baked crust. Sprinkle the chopped pecans on top of the caramel layer.

              Return the pan to the oven and bake for an additional 10-12 minutes, or just until the pecans are lightly toasted.

                Let the bars cool in the pan for about 30 minutes at room temperature. Then, transfer to the refrigerator for at least an hour to allow the caramel to set.

                  Once set, lift the bars out of the pan using the parchment overhang. Cut into squares or bars and sprinkle lightly with sea salt before serving.

                    Prep Time: 20 minutes | Total Time: 1 hour 50 minutes | Servings: 12 bars

                      - Presentation Tips: Serve the bars on a decorative platter, drizzled with extra caramel sauce and sprinkled with additional chopped pecans for an artistically appealing touch.