Classic Pecan Caramel Bars with a Buttery Crust
- 9-inch/22 cm square baking pan
- Medium saucepan
- Wire rack
INGREDIENTS
- 1 cup/140 grams all-purpose flour
- 1/3 cup/50 grams powdered sugar
- 2/3 cup/150 grams unsalted butter, cold and cubed
- Pinch of fine sea salt
Topping:
- 3/4 cup/150 grams light brown sugar
- 1/4 cup/50 grams maple syrup
- 1/4 cup/50 grams honey
- 1/4 cup/50 grams heavy cream
- 8 tablespoons/110 grams unsalted butter
- Pinch of fine sea salt
- 2 1/2 cups/300 grams raw pecans, roughly chopped
INSTRUCTIONS
- Heat the oven to 350°F (175°C) with a rack in the center. Line a 9-inch/22 cm square baking pan with parchment, leaving an overhang on two sides.
- In a stand mixer fitted with the paddle attachment, or in a large bowl using your fingertips, combine the flour, powdered sugar, butter, and salt. Mix just until the dough comes together and no dry spots remain. Press the dough evenly into the prepared pan. Prick it lightly all over with a fork and bake for 15 minutes, until pale golden.
- In a medium saucepan over medium heat, combine the brown sugar, maple syrup, honey, cream, butter, and salt. Cook, stirring often, until the mixture is smooth and begins to bubble, about 3 to 4 minutes. Remove from the heat and stir in the chopped pecans.
- Pour the topping over the hot crust and spread evenly. Return the pan to the oven and bake for 18 to 22 minutes, until the edges are bubbling and the top is glossy and darkened slightly.
- Cool completely in the pan on a rack. Use the parchment to lift the slab onto a cutting board, then slice into 16 bars with a sharp knife.
FAQ
How can I make these pecan caramel bars dairy-free?
Simply replace the butter in both the crust and topping with a high-fat vegan butter or margarine. For the heavy cream, use full-fat coconut cream or a barista-style oat cream that can withstand heat without curdling. Make sure your brown sugar and maple syrup are also certified vegan, as some brands use animal-derived processing.
How do I prevent the caramel layer from becoming too hard?
Avoid overcooking the topping. Once the mixture comes to a boil, remove it from the heat promptly to retain a soft, chewy texture. Also, ensure accurate ingredient ratios—too little cream or butter can make the caramel brittle. If your oven runs hot, reduce baking time slightly during the second bake. Proper cooling at room temperature also helps the caramel set to the right consistency without hardening.
Can I make the pecan caramel bars ahead of time?
Pecan caramel bars can be made up to 3 days in advance and stored in an airtight container at room temperature. For longer storage, refrigerate them for up to a week, separating layers with parchment to prevent sticking. They also freeze well for up to 2 months. Thaw at room temperature before serving. Making them ahead actually improves the texture, as the caramel firms and the flavors develop further.
What is the best way to cut pecan caramel bars cleanly?
Let them cool completely at room temperature until fully set. Use a large, sharp chef’s knife and wipe it clean between cuts. Lightly greasing the blade or dipping it in hot water can help prevent sticking. If the bars were refrigerated, let them sit out for 10 to 15 minutes to soften slightly before slicing. Cutting on a sturdy cutting board with gentle pressure ensures even squares without crumbling.
How can I keep the crust from getting soggy?
Make sure it’s fully baked before adding the caramel topping. The crust should be lightly golden and dry to the touch, which creates a barrier against the moisture from the topping. Allow it to cool for a few minutes after baking if your caramel layer is still cooking. Also, avoid underbaking the final assembled bars; they need time in the oven to set fully and seal the layers together.
Can I use dark brown sugar instead of light brown?
Yes, though it will result in a deeper, more molasses-forward flavor and a slightly darker caramel. This variation is often welcome if you enjoy bolder notes in your caramel. Keep the same measurements and combine it thoroughly to avoid graininess. If you’re unsure about the stronger taste, try using a mix of half light and half dark brown sugar for a balanced result.
Do the pecan caramel bars need to be refrigerated?
Pecan caramel bars do not require refrigeration if eaten within 2 to 3 days. They can be stored in an airtight container at room temperature in a cool, dry place. However, if your kitchen is warm or humid, refrigerating them can help maintain their structure. Bring them to room temperature before serving to soften the caramel and enhance flavor. For long-term storage, freezing is a better option than extended refrigeration.
