Gooey Caramel Pecan Shortbread Bars – Craving something rich, buttery, and just downright indulgent? These Gooey Caramel Pecan Shortbread Bars are calling your name! With layers of crumbly shortbread, toasted pecans, and ooey-gooey caramel, they hit every sweet spot. And guess what? You only need simple ingredients to create this dessert that looks (and tastes) like it took hours. Ready to dive in?
The first time I made these bars, I was honestly just experimenting. My husband loves caramel, my kid is obsessed with anything that has nuts, and I was craving something different from the usual cookies. So, I threw this together and hoped for the best. As they baked, the smell of caramel and pecans filled the house—it was magic. I wasn’t sure what to expect, but when I sliced into that first gooey square, it was love at first bite. My husband ate half the batch that night, and my kid couldn’t stop sneaking extra pieces. It’s safe to say this recipe became an instant family favorite!
What makes this Gooey Caramel Pecan Shortbread Bars truly special?
These bars? Oh, they’re something special. You’ve got this buttery shortbread that practically melts in your mouth, and then you’ve got the caramel—rich, gooey, and perfectly balanced with the nutty crunch of toasted pecans. It’s a whole texture party! Plus, they’re surprisingly easy to make. You don’t need fancy tools or techniques, just a little patience while that caramel bubbles away. And honestly, they’re the kind of treat that makes people go, “Wait, you made this?!” Yeah, they’re that good.
What You Need To Make This Gooey Caramel Pecan Shortbread Bars Recipe?
Butter: You’re going to need butter—lots of it! For the shortbread and the caramel, it’s the magic that makes everything rich and smooth. Make sure it’s unsalted, so you can control the saltiness yourself. And let it sit out for a bit so it’s soft when you start. Nobody wants to wrestle with cold butter, right?
Pecans: Toasting the pecans is non-negotiable. It only takes a few minutes, but trust me, it makes all the difference. Toasting brings out this deep, nutty flavor that makes the topping absolutely irresistible. You’ll thank me later!
Honey: This is what gives the caramel its extra depth and sweetness. I love using honey here because it’s got that beautiful, slightly floral note that sugar alone doesn’t bring. If you’ve got a favorite local honey, this is the time to break it out.
Brown Sugar: You can go with light or dark brown sugar, depending on how deep you want the caramel flavor. Dark brown sugar gives you a richer, molasses-like sweetness, while light brown keeps it a bit more subtle. Your call!
Heavy Cream: This is the secret to making that caramel sauce smooth and velvety. Without it, you’d just end up with a sticky, hard mess. So don’t skip it! The cream makes everything come together in the best way possible.
Steps To Make Gooey Caramel Pecan Shortbread Bars:
Prep: Alright, first things first—get that butter out of the fridge! It needs to be room temperature, so let it sit out for at least 30 minutes while you gather the rest of your ingredients. Preheat your oven to 350°F (175°C) and line a square baking dish (either 8×8 or 9×9) with parchment paper. Trust me, this makes life so much easier when it comes to cleanup.
For the Shortbread: In a mixer (or just a big bowl with a hand mixer if that’s what you’ve got), cream together your softened butter and sugar until it’s light and fluffy. We’re talking a couple of minutes here. Add in the vanilla and salt, give it a mix, and then slowly add the flour. Mix until it just comes together—don’t overdo it! The dough will be a little crumbly, but that’s totally fine. Press it evenly into your prepared dish, making sure to poke holes all over with a fork (this keeps it from puffing up). Pop it in the oven for about 22-25 minutes, until it’s lightly golden. Once done, take it out and let it cool while you get the caramel going.
For the Topping: While the shortbread is doing its thing in the oven, grab a pan and toast those chopped pecans over medium heat for a few minutes. You’ll know they’re ready when they start smelling all nutty and delicious. Set them aside.
Now for the caramel magic. In a medium saucepan, combine the butter, brown sugar, granulated sugar, and honey over low heat. Stir it until everything melts together, then turn up the heat a bit and let it boil for exactly 3 minutes. Don’t stir during this time—just let it bubble away! After 3 minutes, take it off the heat and stir in the toasted pecans, salt, and heavy cream. Keep stirring until it’s all combined and smooth.
Pour this caramel goodness evenly over your cooled shortbread. Spread it out so every inch is covered. Pop the whole thing back in the oven for another 35-40 minutes until the caramel is bubbly and thick.
To Finish: Let the bars cool completely before you even think about cutting them. The caramel needs time to set up. Once cooled, use a sharp knife to cut them into small squares (or diamonds if you’re feeling fancy). They’re super rich, so smaller pieces are ideal!
Storage: If you have any leftovers (unlikely, but hey, it could happen), store them in an airtight container at room temperature. They’ll stay good for about a week—if they last that long!
Tip:
Want to make sure your shortbread crust turns out perfectly buttery and tender every time? Here’s the secret: don’t overmix the dough! Once you’ve added the flour, stop as soon as it comes together. The dough should look a little crumbly, but that’s exactly what you want. Overmixing can make the shortbread tough, and nobody wants that, right? Also, when you press it into the pan, take a moment to even it out as much as possible so the crust bakes evenly. And don’t forget to poke those holes with a fork! This keeps the shortbread from puffing up too much while it bakes. One more thing—letting the bars cool completely before cutting is non-negotiable. It’s hard to wait (believe me, I know!), but the caramel needs time to set so you get those perfect, clean slices.
Frequently Asked Questions:
Can I use a different type of nut besides pecans?
Absolutely! Walnuts, almonds, or even hazelnuts would be delicious in this recipe. Just make sure to toast them like you would the pecans, to really bring out their flavor. It’s a simple step, but it makes a big difference!
Can I make these bars ahead of time?
Yes, and they actually get even better after sitting for a day. You can make them the night before, store them in an airtight container, and they’ll stay fresh and gooey for up to a week. Plus, that gives the caramel time to really settle in and marry with the shortbread.
Why did my caramel turn out runny?
It’s all about getting the timing and heat just right! Make sure you’re letting the caramel boil for a solid 3 minutes without touching it. And don’t be shy with the heat—it needs to bubble nicely to thicken. If it’s just simmering, it won’t firm up. Also, remember that caramel sets as it cools, so don’t worry if it looks a little soft at first. Let the bars sit for a while, and you’ll see the caramel firm up perfectly.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Gooey Caramel Pecan Shortbread Bars
Ingredients
For the Shortbread:
- 170 g 1 ½ sticks, ¾ c unsalted butter, room temp
- 100 g ½ c granulated sugar
- ¾ tsp vanilla extract
- ⅛ tsp salt
- 180 g 1 ½ c all-purpose flour
For the Topping:
- 300 g 3 c pecans, chopped
- 170 g 1 ½ sticks, ¾ c unsalted butter, room temp, cut into small pieces
- 150 g ¾ c brown sugar, light or dark
- 50 g ¼ c granulated sugar
- 170 g ½ c honey
- ¾ tsp salt
- 60 g ¼ c, 60 ml heavy cream
Instructions
Prep:
- First things first—let your butter sit out for at least 30 minutes so it can soften to room temperature. While you’re waiting, go ahead and measure out all your ingredients. Preheat your oven to 350°F (175°C), and line a square baking dish (either 8x8 or 9x9 inches) with parchment paper. Trust me, this makes life so much easier when it’s time to remove the bars.
Making the Shortbread:
- In a stand mixer with a paddle attachment (or use a hand mixer and a large bowl if that's what you have), cream the butter and sugar together until it’s light and fluffy. You’re aiming for that soft, airy texture. Add in the vanilla extract and salt, giving it another quick mix to combine. Next, add the flour and mix just until everything is incorporated—don’t overdo it! The dough will look a little crumbly, and that’s totally okay.
- Now, press that crumbly dough evenly into your prepared dish. Take a fork and poke some holes all over the dough to keep it from puffing up while baking. Pop it in the oven for about 22-25 minutes, or until it’s lightly browned around the edges. Once it’s done, take it out and let it cool on a rack while we make the topping. Keep the oven on at 350°F (175°C)—we’ll need it in a bit.
Making the Topping:
- While your shortbread is baking, it’s time to toast those pecans! In a dry pan over medium heat, toast the chopped pecans for about 3-4 minutes, stirring occasionally, until they’re fragrant. Be careful not to let them burn. Set them aside once toasted.
- Now, in a medium saucepan, melt together the butter, brown sugar, granulated sugar, and honey over low heat. Once everything’s melted and smooth, turn the heat up to medium-low and let it come to a boil. The key here: don’t stir for 3 minutes! Just let it bubble away. After the 3 minutes are up, remove the pan from the heat and stir in the toasted pecans, salt, and heavy cream until everything is well combined.
- Pour the caramel mixture evenly over your cooled shortbread. Spread it out to cover the entire base. Place the dish back in the oven and bake for another 35-40 minutes, until the topping is bubbling and looks thickened.
Finishing Touches:
- Let the bars cool completely in the dish on a cooling rack before cutting. The caramel will continue to set as it cools, so resist the urge to slice them too soon! Once they’re fully cooled, use a sharp knife to cut the bars into small squares (about 1-1.5 inches). These are rich, so smaller pieces are perfect. For diamond shapes, make 1-inch straight cuts, then cut diagonally across them.
Storing:
- If you manage not to eat them all at once, store these bars in an airtight container at room temperature. They’ll stay fresh and delicious for 5-7 days—if they last that long!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
