✨ Gooey Caramel Pecan Pie Bars

✨ Gooey Caramel Pecan Pie Bars

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✨ Gooey Caramel Pecan Pie Bars

Thick, buttery, chewy pecan pie bars with a caramel-like filling and a crisp golden crust.

These Gooey Caramel Pecan Pie Bars are everything you love about classic pecan pie — but easier, thicker, richer, and perfect for sharing. With a buttery shortbread crust and a sticky, glossy caramel pecan filling, these bars slice beautifully and taste even better the next day.

Perfect for holidays, Thanksgiving, potlucks, or anytime you want a dessert that’s guaranteed to impress.

🧈 Ingredients

For the Crust

  • 1 ½ cups all-purpose flour

  • ½ cup packed brown sugar

  • ½ tsp salt

  • ¾ cup cold unsalted butter, cubed

For the Gooey Pecan Filling

  • 1 cup unsalted butter

  • 1 cup packed light brown sugar

  • 1 cup dark corn syrup (or ½ cup maple syrup + ½ cup honey)

  • 3 large eggs

  • 1 tbsp vanilla extract

  • ½ tsp salt

  • 1 ½ cups chopped pecans

  • Whole pecan halves for topping

🥣 Instructions

1. Make the Crust

  1. Preheat oven to 350°F (175°C).

  2. Line a 9×13-inch baking pan with parchment.

  3. Mix flour, brown sugar, and salt.

  4. Cut in the cold butter until mixture is crumbly.

  5. Press into the pan and bake for 15 minutes, or until lightly golden.

2. Prepare the Gooey Filling

  1. Melt butter in a saucepan over medium heat.

  2. Stir in brown sugar until dissolved and glossy.

  3. Add corn syrup, vanilla, and salt.

  4. Cool slightly for 3–5 minutes.

  5. Quickly whisk in eggs so they don’t scramble.

  6. Fold in chopped pecans.

3. Assemble & Bake

  1. Pour pecan filling over the warm crust.

  2. Decorate with whole pecan halves.

  3. Bake for 35–40 minutes, until edges are set but center is slightly jiggly.

  4. Cool for at least 2 hours before slicing.

4. Slice & Serve

Cut into squares or diamonds and enjoy at room temperature or slightly warm.

⭐ Tips for the Best Results

  • Chill before slicing for clean, sharp edges.

  • Substitute walnuts or cashews if desired.

  • Add ½ tsp cinnamon for warm holiday flavor.

  • Drizzle with melted chocolate after cooling.

  • Bars store well for 5 days in the fridge.

❓ Frequently Asked Questions (FAQ)

1. Why did my pecan pie bars come out runny?

You may have underbaked them. The edges should be set, and the center should still be slightly jiggly — it will firm up as it cools for 2–3 hours.

2. Can I substitute corn syrup?

Yes. A mix of ½ cup maple syrup + ½ cup honey works great for a natural alternative.

3. How do I prevent the crust from becoming too hard?

Don’t overbake the crust during the first bake. Remove it when it’s just lightly golden.

4. Can I make these pecan bars ahead of time?

Absolutely! They taste even better after resting overnight. Store in the fridge for best texture.

5. How do I get clean, sharp slices?

Chill the bars before cutting, and use a sharp knife wiped clean between each slice.

6. Can I freeze pecan pie bars?

Yes! Freeze well-wrapped bars for up to 3 months. Thaw in the fridge before serving.

7. Can I make these without nuts?

Yes! Replace pecans with chocolate chips, coconut flakes, or leave the filling plain for a caramel bar.

 

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