All the rich, gooey goodness of pecan pie in an easy-to-serve bar form, topped with luxurious salted caramel that makes every bite absolutely irresistible.
Recipe Details
Ingredients
Shortbread Crust
- 230g unsalted butter, softened
- 100g packed light brown sugar
- 250g all-purpose flour
- 3g fine sea salt
Pecan Filling
- 3 large large eggs
- 240ml light corn syrup
- 200g packed light brown sugar
- 60g unsalted butter, melted
- 10ml pure vanilla extract
- 3g fine sea salt
- 340g pecan halves, roughly chopped
Salted Caramel Drizzle
- 200g granulated sugar
- 90ml heavy cream, room temperature
- 45g unsalted butter
- 2g flaky sea salt (like Maldon)
Instructions
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Preheat oven to 180°C (350°F). Line a 23x33cm (9x13 inch) baking pan with parchment paper, leaving overhang for easy removal.
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Make the crust by creaming 230g unsalted butter and 100g packed light brown sugar in a large bowl until light and fluffy, about 3 minutes. Mix in 250g all-purpose flour and 3g fine sea salt until just combined.
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Press the crust mixture evenly into the prepared pan using your fingers or the bottom of a measuring cup. Bake for 18-20 minutes until lightly golden around the edges.
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While crust bakes, prepare the filling. Whisk 3 large large eggs in a large bowl, then add 240ml light corn syrup, 200g packed light brown sugar, 60g unsalted butter, 10ml pure vanilla extract, and 3g fine sea salt. Whisk until smooth.
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Stir 340g pecan halves into the egg mixture until well coated. Pour evenly over the hot crust.
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Return to oven and bake for 22-25 minutes until the filling is set but still slightly jiggly in the center. The top should be golden brown.
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Cool completely in the pan before making the caramel drizzle, about 2 hours.
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For the caramel, place 200g granulated sugar in a heavy-bottomed saucepan over medium heat. Stir constantly until sugar melts and turns deep amber, about 8-10 minutes.
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Remove from heat and immediately whisk in 90ml heavy cream (it will bubble vigorously). Add 45g unsalted butter and whisk until smooth. Stir in half the 2g flaky sea salt (like Maldon).
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Let caramel cool for 10 minutes, then drizzle over the bars. Sprinkle with remaining 2g flaky sea salt (like Maldon).
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Chill for 30 minutes to set the caramel, then lift out using parchment overhang and cut into 24 squares.
Tips
Perfect Crust: Don't overbake the crust - it should be set but still pale. It will continue cooking when you add the filling.
Caramel Safety: When making caramel, have your cream at room temperature to prevent seizing. Never leave melting sugar unattended as it can burn quickly.
Storage Secrets: These bars keep covered at room temperature for 3 days, or refrigerated for up to a week. They also freeze beautifully for up to 3 months.
Cutting Clean: For clean cuts, use a sharp knife wiped clean between cuts. Chilling the bars first makes cutting much easier.
Pecan Prep: Toasting the pecans for 5-8 minutes at 180°C (350°F) before chopping intensifies their flavor and adds extra crunch.
Make-Ahead Marvel: The bars can be made 2 days in advance without the caramel drizzle. Add the caramel on the day of serving for the best texture and appearance.