Chocolaty Caramel Pecan Bars
Indulge in the ultimate sweet treat with these decadent Chocolaty Caramel Pecan Bars, a perfect blend of rich flavors and textures. Featuring a buttery shortbread base, a luscious layer of homemade caramel infused with crunchy toasted pecans, and a silky smooth chocolate topping, these bars are guaranteed to impress. Each bite delivers the perfect balance of sweetness, nuttiness, and a touch of saltiness, making them irresistible for dessert lovers of all kinds. Ready in just an hour and made with pantry staples like sweetened condensed milk, semi-sweet chocolate, and brown sugar, this easy-to-follow recipe yields 16 perfectly portioned servings ideal for sharing—or keeping all to yourself. Whether for a holiday gathering, a potluck, or just an indulgent weeknight treat, these caramel pecan bars are sure to become your new go-to dessert!
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Ingredients
- 230 grams Unsalted butter
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 200 grams Pecans
- 400 grams Sweetened condensed milk
- 100 grams Brown sugar
- 0.5 teaspoon Salt
- 200 grams Semi-sweet chocolate chips
- 60 milliliters Heavy cream
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2
In a large bowl, cream together 160 grams of softened unsalted butter and granulated sugar using a hand mixer until light and fluffy, about 2 minutes.
Step 3
Mix in the vanilla extract, then gradually add the all-purpose flour. Mix until just combined to form a soft dough.
Step 4
Press the dough evenly into the prepared pan to create the base layer. Bake in the preheated oven for 15–20 minutes, or until light golden brown. Let it cool while you prepare the filling.
Step 5
Roughly chop the pecans and evenly spread them over the cooled shortbread base.
Step 6
In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, remaining 70 grams of unsalted butter, and salt. Stir constantly until the sugar dissolves and the mixture thickens slightly, about 5-6 minutes. Be careful not to let it scorch.
Step 7
Pour the caramel mixture evenly over the pecans, making sure to cover the entire surface. Return the pan to the oven and bake for another 15 minutes, or until the caramel is bubbling and golden.
Step 8
Remove the pan from the oven and let it cool completely before moving on to the chocolate layer.
Step 9
In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time, until the mixture is smooth and glossy.
Step 10
Pour the melted chocolate over the cooled caramel layer, spreading it evenly with a spatula. Let the bars cool at room temperature for about 30 minutes, then refrigerate for 2 hours to fully set.
Step 11
Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares or rectangles and serve. Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (1597.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7348.5 |
| Total Fat 451.7g | 0% |
| Saturated Fat 195.0g | 0% |
| Polyunsaturated Fat 44.5g | |
| Cholesterol 705.3mg | 0% |
| Sodium 1773.1mg | 0% |
| Total Carbohydrate 818.0g | 0% |
| Dietary Fiber 39.3g | 0% |
| Total Sugars 580.3g | |
| Protein 90.8g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1442.9mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 2763.3mg | 0% |
Source of Calories