Caramel Pecan Bars

We cut these Caramel Pecan Bars into diamonds, but they also can be cut with cookie cutters into bells or Christmas trees.

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Yield: about 54 bars Prep 15 mins Bake 35 mins  375/350 degree F


  • 3/4 cup  butter, softened
  • 1/2 cup  confectioners' sugar
  • 1/4 teaspoon  salt
  • 2 cups  all-purpose flour
  • 1 1/2 cups  firmly packed light brown sugar
  • 4 large eggs
  • 2 tablespoons  butter, melted
  • 3 cups  pecans, chopped
  • 2 teaspoons  vanilla extract
  • 1/4 teaspoon  salt


Make shortbread::

1. Heat oven to 375 degree F. Beat butter, confectioners' sugar, and salt in mixing bowl at medium speed until light and fluffy. At low speed, beat in flour just until blended. Press dough into the bottom of an ungreased 15-1/2x10-1/2-inch jelly-roll pan. Bake until top is golden, 15 minutes. Let cool 5 minutes. Reduce oven temperature to 350 degree F.

Make filling::

2. Beat brown sugar, eggs, and butter in a mixing bowl at medium speed just until blended. Stir in pecans, vanilla, and salt. Pour the filling over the hot crust. Bake 20 minutes. Cool completely in the pan on a wire rack. Cut crosswise into 1-1/2-inch strips at 2-inch intervals, then cut diagonally to form diamonds. Makes about 54 bars.

Nutrition Facts

  • cal.(kcal)115,
  • Fat, total(g)8,
  • chol.(mg)24,
  • sat. fat(g)3,
  • carb.(g)12,
  • fiber(g)1,
  • pro.(g)1,
  • sodium(mg)59,
  • Percent Daily Values are based on a 2,000 calorie diet
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