Caramel Pecan Squares
Indulge in the irresistible decadence of Caramel Pecan Squares, the perfect combination of buttery shortbread and rich, gooey caramel layered with toasted pecans. This delightful treat starts with a golden, crumbly shortbread crust that serves as the ideal base for a luscious caramel-pecan topping infused with vanilla and a touch of salt to balance the sweetness. With just 20 minutes of prep time and simple, pantry-friendly ingredients like flour, butter, brown sugar, and pecans, these squares come together effortlessly. Perfect for holidays, potlucks, or an indulgent afternoon snack, these bars slice up beautifully after chilling, creating a picture-perfect dessert that’s both chewy and crunchy. Whether you’re craving caramel, nuts, or a dessert that melts in your mouth, Caramel Pecan Squares are a show-stopping treat that will undoubtedly steal the spotlight.
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Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.75 cup light brown sugar
- 0.5 cup heavy cream
- 2.5 cups pecans, coarsely chopped
- 2 teaspoons vanilla extract
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2
In a large mixing bowl, combine the all-purpose flour, 1/2 cup granulated sugar, and 1 cup unsalted butter (cut into small cubes). Use a pastry cutter or your fingers to blend until the mixture comes together as a crumbly dough.
Step 3
Press the dough evenly into the bottom of the prepared baking pan, ensuring it’s compact and smooth. Bake for 15 minutes, or until lightly golden. Set aside to cool slightly.
Step 4
In a medium saucepan over medium heat, combine 3/4 cup light brown sugar, 1/2 cup heavy cream, and 1/4 teaspoon salt. Cook, stirring constantly, until the mixture becomes smooth and starts to bubble around the edges (about 2-3 minutes).
Step 5
Remove the saucepan from heat and stir in the 2 teaspoons vanilla extract and 2.5 cups coarsely chopped pecans until well coated in the caramel mixture.
Step 6
Pour the caramel-pecan mixture over the baked crust, spreading it out evenly with a spatula.
Step 7
Return the pan to the oven and bake for an additional 20 minutes, or until the topping is bubbly and golden.
Step 8
Remove from the oven and allow the pan to cool to room temperature on a wire rack. Then, refrigerate for at least 1 hour to ensure firm squares for cutting.
Step 9
Once chilled, use the parchment paper overhang to lift the dessert out of the pan. Cut into 16 squares or your desired size, and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1011.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4991.9 |
| Total Fat 340.0g | 0% |
| Saturated Fat 97.7g | 0% |
| Cholesterol 368mg | 0% |
| Sodium 687.7mg | 0% |
| Total Carbohydrate 473.0g | 0% |
| Dietary Fiber 33.4g | 0% |
| Total Sugars 262.9g | |
| Protein 51.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 347.6mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 1634.8mg | 0% |
Source of Calories