Caramel Pecan Bars were the most popular dessert in my bakery!
It’s always a little gamble to know which recipe will become a crowd favorite, but this one was a clear winner. Customers called ahead to reserve their personal stash.
A unique spinoff of traditional pecan pie — you must try these luscious caramel pecan bars!
They’re simple to prepare and irresistible to eat. A buttery shortbread cookie base is topped with a hot caramel-pecan filling, and the whole pan bakes into a gooey, caramel-packed treat.
Don’t want to use pecans? Swap in other nuts or a mix to suit your budget.
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THESE!
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Notes for Success:
Cooking caramel to the temperatures required for this recipe can be hazardous. Take care when boiling and pouring the hot mixture onto the shortbread base — melted sugar over 300°F can cause severe burns. Use long-handled utensils, oven mitts, and a stable work surface. Pour slowly and keep children and pets away while you work.
In the video I used a 9″ x 9″ pan, but the full recipe below is written for a 9″ x 13″ pan.
Correction: In my Modern Vegan Baking Cookbook there is a typo for the shortbread base. It lists 2¾ cups of flour as 220g — the correct weight is 345g.
Caramel Pecan Bars
Pin Recipe
Ingredients
For the Shortbread Cookie Base:
- 1¼ cup COLD Vegan Butter 280g
- ¾ cup Granulated Sugar 150g
- 2¾ cup All Purpose Flour 345g
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract 5ml
For the Caramel Pecan Filling:
- ¾ cup Vegan Butter 170g
- 1 cup Vegan Hon-ee 237ml
- 1½ cup Light Brown Sugar 310g
- ⅓ cup Granulated Sugar 67g
- ⅓ cup Plant Milk 80ml
- 2½ cup Pecan Halves or Pieces *NOT TOASTED 300g
- 1 teaspoon Vanilla Extract 5ml
Instructions
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Preheat the oven to 350°F and prepare a 9″x13″ baking pan by greasing it and lining with parchment. Letting the parchment drape over the sides makes unmolding much easier.
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Make the shortbread base: Whisk together the flour and sugar in a mixing bowl. Add salt if using and combine.
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Add cold, diced vegan butter and blend on low speed until the mixture resembles coarse crumbs.
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Mix in the vanilla. Continue until the dough starts to come together but remains slightly crumbly. Squeeze a handful—if it holds, it’s ready.
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Press the shortbread dough firmly into the prepared pan, covering the bottom and slightly up the sides.
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Bake at 305°F for 20–30 minutes, until the shortbread turns a light golden brown.
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While the base bakes, make the filling: combine vegan hon‑ee, both sugars, and vegan butter in a heavy-bottomed 6-quart pot.
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Heat over medium-high, stirring regularly to dissolve the sugars and melt the butter.
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When the mixture boils, lower the heat slightly to prevent overflow and let it boil for about one minute.
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Slowly and carefully add the plant milk, as the mixture is very hot and may bubble up — use caution to avoid burns.
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Stir to combine, then fold in the pecans.
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Bring the mixture back to a rolling boil, then remove from heat and stir in the vanilla extract.
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When the shortbread base is ready, pour the hot caramel-pecan filling evenly over it. Return the pan to the oven and bake at 350°F for another 20 minutes.
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The surface will be bubbling while baking — handle the pan carefully and allow it to cool completely on the counter after removing from the oven.
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Once the bars are cool to the touch, refrigerate about 30 minutes to set. Cut into portions — bite-sized pieces work well since these are rich.
Video
Notes