Pecan Pie Bars (Caramel Bar)

Dazzling decadent Pecan Pie Bar (Caramel Bar) Recipe, the perfect combination of cookie and pie! Also a fantastic recipe for the holidays that are approaching! 

New Favorite Holiday Dessert

I’m so excited to share my Caramel Pecan Pie Bars recipe with you today. They are sooooo good, guys. SO GOOD.

These little beauties came into existence for several reasons…

As I was thinking about what kinds of pies I might want to make for Thanksgiving this year, I started to ponder my love-hate relationship with pecan pie.

• First, I love the general nutty-sweet flavor, but despise the gelatinous texture of classic pecan pie. Surely there had to be a way to get around this.
• Second, I recently decided I like pies better in bar-form so they can be cut into squares and picked up like cookie bars.
• Third, I decided that as long as I was going to try to make pecan pie in cookie bar form, I might as well use cookie dough as the crust.
• Fourth, I determined caramel should be involved. Well, because caramel should be involved in nearly every dessert, in my humble opinion.

Therefore rich chewy Caramel Pecan Pie Bars were created to satisfy my whim, and I don’t think I’ve ever loved a first-run recipe more.

In fact, if you love pecan pie, sugar cookies, and caramel, I’m pretty sure I just made the cut for new BFF material.

How This Caramel Bar Recipe Was Created

As mentioned, I started the Caramel Pecan Pie Bars by pressing my traditional sugar cookie dough into a parchment paper-lined bar pan. I baked the cookie base for a short time to help it set.

Then I warmed dulce de leche (thick rich Mexican style caramel) in a microwave-safe bowl and mixed it with shelled pecans, a little flour, and a little cinnamon.

That’s it. Only four ingredients to make a wonder caramel pecan pie filling!

Spread the pecan pie filling over the surface of the cookie base and place back in the oven to finish baking.

What you end up with are tender nutty cookie bars with a rich luxurious flavor, a soft chewy interior, and a crusty top.

Heaven. Pure heaven.

What You Need To Make Pecan Bars

For the Cookie Base:

• All-Purpose Flour
• Baking Powder
• Salt
• Softened Unsalted Butter
• Granulated Sugar
• Large Egg
• Vanilla Extract

For the Caramel Pecan Pie Filling:

• Cans of Dulce de Leche 
• Whole Shelled Pecans
• All-Purpose Flour
• Cinnamon

How To Make Pecan Bars

1. Start off by preheating your oven to 375 degrees F and prepare a rimmed baking sheet with parchment paper. 
2. Make the cookie base by creaming the butter with an electric stand mixer until it is light and fluffy. Then scrape the edges of the bowl before adding in the egg and vanilla. Beat the ingredients until they are well combined. Then while the stand mixer is still on, add in the flour, baking powder, and salt (slowly) until it is smooth. You might need to scrape the sides of the bowl to make sure you get all the dry ingredients mixed in well. 
3. Spread out the cookie dough in the bottom of the rimmed baking sheet and try to make it as even throughout the sheet pan as possible. Bake the cookie bottom for about 8 minutes. 
4. While the cookie crust is in the oven, prep the filling by putting the dulce de leche in a microwavable bowl and then place in the microwave for 1 to 2 minutes or until it becomes very warm. Once it is warm, add in the nuts, flour, and cinnamon until it is well incorporated and there are no more clumps in your filling. 
5. When the cookie base is out, carefully spread the filling over the base and try to make this as even as the cookie. Then place it back in the oven to bake for another 18 to 20 minutes until the top is golden brown. 
6. Once the whole pan has cooled, you can pull it out of the sheet pan by the parchment paper and cut it into squares for serving. Enjoy! 

Get the Complete (Printable) Pecan Pie Bars (Pecan Caramel Bars) Recipe Below! Enjoy!

How to Serve These Caramel Bars

You can cut the Caramel Pecan Pie Bars into 24 large square bars for friends and family, or cut them into 48 smaller rectangular bars for larger parties and work events.

Either way, all who partake will look at you with a new level of warmth and admiration. That is the power of Caramel Pecan Pie Bars.

You’re welcome. *wink*

Frequently Asked Questions

How long will these bars last in the fridge?

These pecan pie bars can stay in an airtight container at room temperature for up to 4 days. Or keep them in the refrigerator for up to a week. 

Can I keep them in the freezer? 

Yes, these caramel bars can be stored in the freezer. Just make sure to wrap them well, then thaw them out in the fridge overnight before serving. 

Other Thanksgiving Style Desserts

• Fluffy Pumpkin Cream Pie Recipe 
• Pumpkin Pound Cake with Chocolate Ganache Recipe
• Spiced Apple Ice Cream Recipe 
• Easy Cream Cheese Pound Cake Recipe 
• Tres Leches Pie Recipe (Tres Leches Cake)
• Layered Pumpkin Turtle Cheesecake Recipe

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Pecan Pie Bars (Caramel Bar)

Prep Time: 10 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 38 minutes minutes

Caramel Pecan Pie Bars - An easy cookie bar recipe with a sugar cookie base and decadent caramel pecan pie filling.

Servings: 48

Ingredients

US Customary - Metric

For the Cookie Base:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 sticks unsalted butter, softened (12 tablespoons)
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

For the Caramel Pecan Pie Filling:

• 2 cans dulce de leche (13-ounce cans)
• 1 1/2 pounds whole shelled pecans
• 1/4 cup all-purpose flour
• 2 teaspoons cinnamon

Instructions

• Preheat the oven to 375 degrees F. Line a 10 X 15 inch rimmed baking sheet with parchment paper and set aside.
• For the Cookie Base: Using an electric mixer, cream the butter and sugar together until light and fluffy. Then scrape the bowl and add the egg and vanilla. Beat again to combine. Then with the mixer running, slowly add the flour, baking powder, and salt. Scrape the bowl and beat again until smooth.
• Dump the cookie dough out onto the prepared baking sheet. Use your hands to press the dough out evenly from corner to corner. Bake for 8 minutes.
• Meanwhile, scoop both cans of dulce de leche into a microwave-safe bowl. Microwave for 1-2 minutes until very warm. Then mix in the nuts, flour, and cinnamon. Mix well to avoid clumps.
• Carefully spread the nuts mixture evenly over the surface of the cookie base. Press it down a little to even out the filling. Place the pan back in the oven and bake for 18-20 minutes, until golden on top. Once cooled, pull the whole sheet out of the pan by the edges of the parchment paper and cut into bars.

Nutrition

Serving: 1bar, Calories: 154kcal, Carbohydrates: 8g, Protein: 1g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 50mg, Potassium: 72mg, Fiber: 1g, Sugar: 3g, Vitamin A: 100IU, Vitamin C: 0.2mg, Calcium: 16mg, Iron: 0.6mg

Course: Dessert

Cuisine: American

Author: Sommer Collier

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