It’s November, folks. That means all my thoughts are turning to the upcoming busy baking season. And, to me, pecans are a big part of the impending baking extravaganza. Sure, I bake with them all year, but this time of year just makes me want to put them in everything.
Of course, pecan pie is always an obvious favorite. That encompasses all of its various forms, including pecan bars. Any excuse to pair crust with a gooey filling and pecans is a win in my book.
This particular version features a caramel-y gooey filling that is pleasantly and lightly sweet. It doesn’t hit you over the head with sweetness, but rather takes a more subtle approach. I also love the presence of honey in the filling. Not only is the flavor wonderful, but it is also a great alternative to the usual corn syrup.
I was tempted to make these a bit saltier because I do love sweet and salty desserts. But, I decided to keep the salty aspect dialed back so that all the glorious flavors of the crust, filling, and pecans could shine through. These little beauties are so buttery and utterly delicious.
Another plus for these is how simple they are to make. If you have a food processor, it will make super quick work of the crust. If you don’t have one, don’t fret. You can make the crust in a mixing bowl with a pastry blender or a fork. Then, just combine the filling on the stovetop, pour it into the crust, and pop it in the oven.
22 Comments on “Caramel Pecan Bars”
I have never made pecan pie. I don’t know, I guess it just isn’t that big here in Canada. I want to try it though!
Mallory, this is probably a good place to start. These are a bit less sweet than traditional pecan pie. In fact, Quinn says he prefers these bars to pecan pie!
Woah these look delicious. I love pecan pie but since Andy doesn’t eat nuts I never seem to get it. Maybe I’ll make these bars the next time I have to bring treats to book club! 🙂
These look REALLY good! Pinning for later.
This sounds super nutty, just the recipe for a nut lover like me!
These look perfect for Thanksgiving! A little different than a traditional pecan pie, but with all the right flavor notes!
I’m the only one in my family that loves nuts! THAT WOULD NOT STOP me from making these fabulous looking caramel pecan bars!!
I definitely prefer my pecan pie in bar form! It just seems easier and more delicious that way. Not quite sure why.
These look really good. I also love sweet and salty desserts… so I might be tempted to up the salt 🙂
I think pecan bars are my favorite. These look SOOOO good!
I love pecan pie, and these look REALLY good 🙂
the bars look delicious!
How long do you think these will last after being baked?
Hi, Ruth. I would store them in an airtight container at room temperature for up to 4 or 5 days.
These look luscious, especially the topping.
I would like to skip the crust and make these crustless in my non-stick 8 square pan, or glass or corning wear dish. And then I’d like to coat them in chocolate. Would that work?
Hi, Aruna! I’m not sure the filling will stand up on its own without a crust. If it doesn’t, you can always serve it as more of a pudding/custard dessert.
I made these for Thanksgiving, and they were a big hit! I don’t like all that sugary goop in regular pecan pie, so I chose these because they are goopless. The tasted nut flavor really came through in this delicious recipe. The crust came out perfectly, too.
My family loved these at thanksgiving and told me I must bring them to every holiday from now on! So delicious! Not too sweet which I loved….I didn’t get much of a caramel feel which I was hoping for. Since it was such a big hit I will definitely be making again. And again. And again!
I can’t wait to try those pecan bars.I always thought pecan pie was too rich to eat after a meal.These bars should do just fine.
Caramel and pecan is a GLORIOUS combination Jennifer 🙂 These look fabulous! Bring on the baking season!
Hi! These look delicious! Do you think I can sub maple syrup for the honey? Thank you!
Hi, Anna! I’ve not tried that, so I can’t say for sure. But I think it would be fine.