Chocolate Caramel Pecan Bars. These are so addictive! Easy to make and always popular! Flexible so you can use your favorite chocolate, like milk, dark, white, and also use whatever nuts you love!
I've made this particular recipe using milk chocolate and pecan nuts, however, I've also made this using white chocolate and also cashew nuts! So whatever is your favorite, you decide.
I love the texture of these bars. They're crunchy from the nuts, crisp from the cookie base and then chewy from the caramel. As for the taste.. well, they really are out of this world. If you're a caramel fan, then you will really enjoy these.
As far as storage goes, I haven't been able to test longer than 2 days because they never last long enough!Once cooled, I pop them in an airtight container and keep at room temperature, and by the second day, they are still as good as when they were first baked.
I should imagine these will keep nicely for a week or so, or alternatively, they will freeze if you put them in a ziplock bag.
So if you did want to make ahead for a party or perhaps Christmas time, then these would be great in the freezer.
Makes a 9 x 13 pan, cut the bars to a size that suits. I cut to 16 slices
1 cup /225 g unsalted butter, room temperature
⅔ cup / 130 g brown sugar
2 ⅔ cups / 330 g all-purpose / plain flour
½ teaspoon salt
½ cup / 110 g unsalted butter
1 cup / 200 g light brown sugar
⅓ cup / 110 g honey
2 tablespoons heavy cream
2 cups / 290 g chopped pecans * Suitable to swap for other nuts
7 oz / 200 g Milk Chocolate * Suitable to swap for other chocolate
1. Preheat the oven to 350 F / 180 C / gas 4 and line a 9 × 13-inch pan with kitchen foil, making the sides bigger so you can use the edges to lift it out later.
2. Add the flour, salt, butter and brown sugar in a mixer and pulse until crumbs
3. Add the crust mixture to the pan and press down, make it firm and then place in the oven for 30 minutes.
4. In a saucepan, add the butter, honey, brown sugar, and heavy cream, and stir over medium heat. Allow the mixture to gently simmer for about 1 minute, then add the chopped pecans and combine.
5. Remove the crust from the oven and whilst it is still hot, pour the pecan filling all over the hot crust spreading evenly so the whole surface is covered.
6. Place the pan in the oven bake for an extra 20 minutes.
7. When done, let the Caramel Pecan bars completely cool then in a bowl, add the chocolate and pop in the microwave at 30 second intervals, stirring in between, until it is all melted.
Pour the chocolate over the cooled bars, spread evenly, and leave in the pan until set.
You can pop in the fridge for an hour or freezer for 20 minutes to speed up cooling if you can't wait.
When cold, lift it out of the tray and slice to your desired size.
If you like more chocolate than you see in the photos, add another 4 oz / 100 g to the recipe.
For me, this thickness I used was just perfect, but I know we have some chocoholics out there so feel free to add more if you wish!
We'd love to hear from you and what you thought of our chocolate caramel pecan bars recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
If you like chocolate and caramel, take a look at this recipe for Oatmeal Chocolate Caramel Caramelitas from our friend, Serena Bakes Simply From Scratch. It's delicious!
Chocolate Caramel Pecan Bars
Chocolate Caramel Pecan Bars. These are so addictive! Easy to make and always popular! Flexible so you can use your favorite chocolate, like milk, dark, white and also use whatever nuts you love!
- 1 cup /225 g unsalted butter, room temperature
- ⅔ cup / 130 g brown sugar
- 2 ⅔ cups / 330 g all-purpose / plain flour
- ½ teaspoon salt
- ½ cup / 110 g unsalted butter
- 1 cup / 200 g light brown sugar
- ⅓ cup / 110 g honey
- 2 tablespoons heavy cream
- 2 cups / 290 g chopped pecans * Suitable to swap for other nuts
- 7 oz / 200 g Milk Chocolate * Suitable to swap for other chocolate
- Preheat the oven to 350 F / 180 C / gas 4 and line a 9 × 13-inch pan with kitchen foil, making the sides bigger so you can use the edges to lift it out later.
- Add the flour, salt, butter and brown sugar in a mixer and pulse until crumbs
- Add the crust mixture to the pan and press down, make it firm and then place in the oven for 30 minutes.
- In a saucepan, add the butter, honey, brown sugar, and heavy cream, and stir over medium heat. Allow the mixture to gently simmer for about 1 minute, then add the chopped pecans and combine.
- Remove the crust from the oven and whilst it is still hot, pour the pecan filling all over the hot crust spreading evenly so the whole surface is covered.
- Place the pan in the oven bake for an extra 20 minutes.
- When done, let the Caramel Pecan bars completely cool then in a bowl, add the chocolate and pop in the microwave at 30 second intervals, stirring in between, until it is all melted. Pour the chocolate over the cooled bars, spread evenly, and leave in the pan until set. You can pop in the fridge for an hour or freezer for 20 minutes to speed up cooling if you can't wait.
- When cold, lift it out of the tray and slice to your desired size.
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Nutrition Information:Yield: 13 Serving Size: 13
Amount Per Serving: Calories: 660Total Fat: 44gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 62mgSodium: 111mgCarbohydrates: 64gFiber: 4gSugar: 41gProtein: 7g
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To call this bar sweet is a understatement. Yes it’s yummy. But incredibly sweet. Not sure we can eat it. Also way to long cooking time as others have stated. Once fully cooked and set, it’s rock hard. Unfortunately waste of expensive ingredients. It looked like a promising recipe.
Well I cooked mine too long… I followed the recipe. I made the crust put it in the oven for 30 min then took it out put on pecan Carmel layer then cooked it for 20 extra like it says. It’s burnt.
I haven’t made it as yet but thought 50 min of total baking for the base will be too long. A shortbread base takes about 20 min to bake fully. More than that and it will burn. So maybe you can bake the base for 5 mins and then add the middle and bake it again.
Hi Natasha, the baking time is correct for the base. If you underbake, the next layer will sink and cause the shortbread layer to not stay crispy but will end up soggy.
If you’re worried about it burning (mine has never burnt whilst cooking for 50 mins) then perhaps pop some foil on the top halfway through.
But we’d suggest you bake at 50 minutes for best results
Hope that helps!
Just wanted to say thank you for using both measurements in your recipes! No converting. Yeah!
Hi, I am so happy to know that you have lots of recipe here, i made some of this at home using cashew nuts, and my friends and even my kids love it so much. thanks.
Hi, I have a question. How long can you store they bars? Have you made these ahead and frozen them?
Hi Debbie, I haven’t tried freezing them, but I have stored in the fridge in an air tight container and they lasted around 3 weeks before they were all eaten. The base also remained crunchy, i.e didn’t go soft. I guess they would be fine to freeze, but I would wrap in plastic wrap first and then place in a zip lock bag just incase the chocolate gets freezer burn and turns a whitish color. As you know, chocolate is not always that good in the freezer, so be sure to cover the top well.
hope that helps!