Buttery shortbread, rich homemade caramel, and toasted pecans, and delicate shredded coconut come together in a holiday dessert worth making room for.
Ingredients | Recipe | Read
Brown Butter Caramel Pecan Pie Bars
Buttery shortbread, toasted pecans, and soft, melt-in-your-mouth caramel.
A buttery shortbread crust meets a generous layer of toasted pecans folded into rich, homemade caramel. With notes of brown butter, vanilla, and warm brown sugar, these pecan pie bars are everything you love about the classic Thanksgiving dessert, with a softer, more indulgent finish.
Prep Time: 25 minutes
Cook Time: Approximately 40–50 minutes
Cooling Time: 2–3 hours
Total Time: Approximately 3-3½ hours
Yield: 12–16 bars
Pan Size: 8×8 inches
Ingredients
For the Shortbread Crust
½ cup unsalted butter, softened (not melted)
¼ cup granulated sugar
1 cup all-purpose flour
⅛ teaspoon fine sea salt
For the Brown Butter Caramel Pecan Filling
6 tablespoons unsalted butter
¾ cup light brown sugar, tightly packed
½ cup heavy whipping cream
4 tablespoons light corn syrup
2 teaspoons vanilla bean paste
¼ teaspoon fine sea salt
For the Pecan Coconut Topping
1½ cups pecans, roughly chopped
⅓ cup sweetened shredded coconut
Flaky sea salt, optional
Instructions
Part One — Make the Shortbread Crust
Step 1 — Preheat and prepare.
Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Step 2 — Make the crust.
In a mixing bowl or food processor, combine ½ cup softened butter, ¼ cup granulated sugar, 1 cup flour, and ⅛ teaspoon salt.
Mix until a crumbly dough forms. Press evenly into the prepared pan using the flat bottom of a measuring cup.
Step 3 — Bake.
Bake for 18–22 minutes, until lightly golden around the edges. Keep the oven at 350°F for the final bake.
Part Two — Make the Caramel Filling
Step 4 — Toast the pecans.
Add 1½ cups roughly chopped pecans to a dry skillet over medium-low heat.
Toast for 4–6 minutes, stirring frequently, until golden and fragrant. Remove from the heat.
Step 5 — Brown the butter.
In a medium saucepan, melt 6 tablespoons unsalted butter over medium heat, stirring until golden brown with a rich, nutty aroma.
Step 6 — Make the caramel.
Reduce the heat to medium-low. Carefully add:
¾ cup packed light brown sugar
½ cup heavy whipping cream
4 tablespoons light corn syrup
¼ teaspoon fine sea salt
Stir until smooth, then bring to a gentle simmer for 2–3 minutes.
Remove from the heat and stir in 2 teaspoons vanilla bean paste.
Part Three — Assemble and Bake
Step 7 — Bring everything together.
Pour the warm caramel filling directly over the baked shortbread crust.
Sprinkle ⅓ cup sweetened shredded coconut evenly across the caramel, followed by 1½ cups toasted pecans. Add a few whole pieces to the top once done.
Gently press the toppings into the filling so they settle slightly into the caramel.
Step 8 — Final bake.
Return to the oven at 350°F and bake for approximately 18–22 minutes, until the filling is bubbling across the surface, the edges appear thickened, and the coconut is lightly golden.
The center will still be soft but should not look watery.
Step 9 — Cool and serve.
Allow the bars to cool on the counter for 60–90 minutes.
Once the pan is no longer warm, refrigerate for 45–60 minutes to help the caramel firm up.
Lift the bars from the pan using the parchment overhang and slice into 12–16 squares.
Allow the bars to soften slightly at room temperature before serving.
Enjoy!
A Moment of Gratitude
This recipe was inspired by one of my favorite vendors at the Farmers Market, Sisi’s Cakes & Desserts. I visit her booth usually every Sunday and on one day in particular, she had a new dessert I’d never tried—pecan pie bars.
I hesitated for a moment because I’ve long believed that sweet potato pie was far superior than pecan pie, and perhaps the same was true for the bars.
But, that day, I was open to something new, so I grabbed one bar and a bunch of her other items I absolutely adored.
When I got home, we all huddled around it like it was some ancient relic, each taking a piece…including our toddler.
And oh my God it blew me away!
I mean, it had everything I love in a dessert—a gorgeous buttery crust with pockets of caramelization, a gooey filling that reminded me of the Werther’s candies from my childhood, chewiness from the coconut flakes, and a beautiful crunch from the pecans. It was a stunning dessert!
And when she mentioned she wouldn’t have more for a few weeks, I pacified my anticipation by coming up with my own version.
This recipe is an homage to what happens when you try something new and allow yourself to be surprised.
As it turns out, I love pecan pie bars, and these will absolutely be on my Thanksgiving table.
And now that this recipe has been through several iterations, I’m glad to finally call it my own. I cannot wait for you to try these and fall in love the same way I did.
Special thanks and shoutout to @sisi_cakes_desserts— whose booth is such a highlight for me every Sunday!
With Love,
Ambyr
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