Chocolate Caramel Pecan Bars Recipe — Gooey Layered Dessert

Chocolate Caramel Pecan Bars — truly addictive, simple to make and always a crowd-pleaser. This versatile recipe works with your preferred chocolate (milk, dark or white) and any nuts you enjoy.

I usually make these with milk chocolate and pecans, but I’ve also tried white chocolate and cashews. Swap to suit your tastes.

The texture is fantastic: a crisp cookie base, a chewy caramel-pecan topping and a chocolate layer on top. The mix of crunch, chew and smooth chocolate is irresistible for caramel lovers.

Storage is easy. Once cooled, place the bars in an airtight container at room temperature. They stay fresh and chewy for at least two days — they rarely last that long in my kitchen. They should keep for about a week, or you can freeze them in a zip-top bag for longer storage. Freezing works well if you want to prepare them ahead for a party or the holidays.

Instructions

1. Preheat the oven to 350°F / 180°C (gas mark 4). Line a 9 × 13-inch pan with foil, leaving excess at the sides to lift the bars out later.

The crust

2. In a mixer combine the flour, salt, butter and brown sugar. Pulse until the mixture forms coarse crumbs.

3. Press the crumb mixture firmly into the prepared pan to form an even crust. Bake for 30 minutes.

The filling

4. In a saucepan over medium heat, combine the butter, honey, light brown sugar and heavy cream. Stir and let the mixture come to a gentle simmer for about one minute.

5. Remove from heat, stir in the chopped pecans, then pour the hot pecan-caramel mixture evenly over the hot crust.

6. Return the pan to the oven and bake an additional 20 minutes.

7. Allow the bars to cool completely. Melt the chocolate in a bowl in 30-second intervals in the microwave, stirring between bursts, until smooth. Spread the melted chocolate over the cooled bars and let it set in the pan.

If you’re impatient, chill the pan in the refrigerator for about an hour or in the freezer for 20 minutes to speed up setting. When the chocolate is firm, lift the bars from the pan using the foil and slice to your desired size.

Notes

If you prefer more chocolate, increase the chocolate quantity by about 4 oz / 100 g. The pictured thickness is a good balance of crunch and chew, but feel free to adjust for a richer chocolate layer if you like.

We’d love to hear from you — did you try this recipe or make any variations? Share your experience in the comments. Happy baking!

Recipe Card

Chocolate Caramel Pecan Bars

Yield:
16

Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Easy, flexible bars with a buttery crust, nutty caramel topping and a smooth chocolate finish. Swap nuts and chocolate to suit your taste.

Ingredients

For crust:

• 1 cup / 225 g unsalted butter, room temperature
• 2/3 cup / 130 g brown sugar
• 2 2/3 cups / 330 g all-purpose flour
• 1/2 teaspoon salt

For topping:

• 1/2 cup / 110 g unsalted butter
• 1 cup / 200 g light brown sugar
• 1/3 cup / 110 g honey
• 2 tablespoons heavy cream
• 2 cups / 290 g chopped pecans (or other nuts)
• 7 oz / 200 g chocolate (milk, dark or white)

Instructions

1. Preheat oven to 350°F / 180°C and line a 9 × 13-inch pan with foil, leaving extra to lift out the bars.
2. Crust: Combine flour, salt, butter and brown sugar in a mixer and pulse until crumbly. Press into the pan and bake 30 minutes.
3. Filling: In a saucepan, combine butter, honey, light brown sugar and cream. Simmer gently for about a minute, stir in pecans and spread over the hot crust. Bake 20 more minutes.
4. Cool completely. Melt chocolate and spread over the bars. Chill until set, then lift from the pan and slice.

Nutrition Information:

Yield: 13

Amount Per Serving (approx.):
Calories: 660
Total Fat: 44g
Carbohydrates: 64g
Protein: 7g

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