All the rich, gooey goodness of traditional pecan pie transformed into convenient bar form, topped with an irresistible salted caramel drizzle that takes this classic dessert to new heights.
Recipe Details
Ingredients
- 300g all-purpose flour
- 100g packed light brown sugar
- 170g unsalted butter, cold and cubed
- 3g fine sea salt
- 340g pecan halves
- 3 large large eggs
- 240ml dark corn syrup
- 150g granulated sugar
- 60g unsalted butter, melted
- 10ml pure vanilla extract
- 3g kosher salt
- 120ml heavy cream
- 150g granulated sugar (for caramel)
- 45g unsalted butter (for caramel)
- 2g flaky sea salt (like Maldon)
Instructions
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Preheat oven to 175°C (350°F). Line a 23x33cm (9x13 inch) baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
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For the crust, combine 300g all-purpose flour, 100g packed light brown sugar, and 3g fine sea salt in a large bowl. Cut in 170g unsalted butter using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized butter pieces.
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Press the crust mixture evenly into the bottom of the prepared pan, using the bottom of a measuring cup to create an even layer. Bake for 20 minutes until edges are lightly golden.
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Meanwhile, spread 340g pecan halves on a baking sheet and toast in the oven for 8-10 minutes until fragrant. Remove and let cool slightly, then roughly chop half the pecans, leaving the rest as halves.
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For the filling, whisk together 3 large large eggs, 240ml dark corn syrup, 150g granulated sugar, {melted_butter_filling}, 10ml pure vanilla extract, and 3g kosher salt in a large bowl until smooth and well combined.
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Sprinkle the chopped and whole 340g pecan halves evenly over the baked crust. Pour the egg mixture over the pecans, ensuring even coverage.
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Bake for 25-30 minutes until the center is set but still slightly jiggly. The top should be golden brown and not overly puffed. Cool completely in the pan.
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For the salted caramel, place 150g granulated sugar (for caramel) in a heavy-bottomed saucepan over medium heat. Cook without stirring until sugar melts and turns deep amber, about 8-10 minutes.
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Remove from heat and carefully whisk in 120ml heavy cream (mixture will bubble vigorously). Add 45g unsalted butter (for caramel) and whisk until smooth. Stir in 2g flaky sea salt (like Maldon) and let cool for 10 minutes.
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Using the parchment overhang, lift the bars from the pan and place on a cutting board. Cut into 24 squares using a sharp knife wiped clean between cuts.
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Drizzle each bar with salted caramel and sprinkle with additional 2g flaky sea salt (like Maldon) if desired. Let caramel set for 15 minutes before serving.
Tips
Perfect Crust Foundation: Press the crust firmly and evenly - use the bottom of a measuring cup wrapped in plastic wrap for the smoothest surface. Pre-baking prevents a soggy bottom.
Caramel Safety: Never leave sugar unattended while making caramel, and have your cream and butter measured and ready. The hot caramel will splatter when cream is added, so pour slowly and whisk continuously.
Clean Cuts: For neat, bakery-style bars, chill the cooled bars for 2 hours before cutting. Use a sharp knife and wipe it clean between each cut for pristine edges.
Storage Solutions: Store bars covered at room temperature for up to 5 days. For longer storage, freeze for up to 3 months. The salted caramel can be made up to a week ahead and gently rewarmed before using.
Pecan Perfection: Toasting the pecans intensifies their flavor and adds crunch. Don't skip this step - it makes a noticeable difference in the final bars.
Make-Ahead Magic: These bars actually improve after a day as flavors meld. Make the bars without caramel up to 3 days ahead, then add the drizzle before serving.
Caramel Consistency: If caramel becomes too thick, warm it gently and thin with a tablespoon of cream. Too thin? Let it cool a bit longer before drizzling.