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Caramel Pecan Shortbread Bars

These caramel pecan shortbread bars are ah-mazing! The buttery shortbread cookie layer is topped with a rich salted caramel and pecan sauce. A Thanksgiving treat your family will love.
Tara Moore
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: brown sugar, butter, cinnamon, flour, pecans, powdered sugar, vanilla extract
Author: Tara Moore

Ingredients

Shortbread

  • 1/2 c butter softened
  • 1/2 c powdered sugar
  • 1 c flour

Pecan Caramel Sauce Topping

  • 1/2 c butter
  • 1 c brown sugar
  • 1/4 c light corn syrup
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 c heavy cream
  • salt pinch
  • 7 oz pecans chopped and left whole

Instructions

  • Preheat oven to 325
  • Beat together the butter and powdered sugar for 3 minutes
  • Add the flour and mix until it comes together
  • Line a square baking pan with parchment paper, making sure you can grab the flaps to easily lift after baking
  • Press the shortbread dough into the pan
  • Bake for 20 minutes
  • Turn the oven off
  • Meanwhile make the caramel pecan sauce by melting the butter, brown sugar and corn syrup on low for 10 minutes
  • Increase the temperature a bit (at this point do not stir it, but you can swirl the pan), until it’s bubbling and has reached a temperature of 240 degrees (you’ll need a kitchen thermometer but this takes only a few minutes)
  • Turn the heat off and gently whisk in the heavy cream until combined
  • Whisk in the vanilla extract, cinnamon and salt
  • Mix in the pecans
  • Pour the caramel pecan sauce over the cooked short bread layer
  • Let cool a few hours, once it’s reach room temperature it’s ready to serve
  • Cut into squares and serve