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Salted Caramel Pecan Millionaire Bars

Salted Caramel Pecan Millionaire Bars - featured image
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These decadent bars feature a buttery shortbread base, gooey homemade salted caramel, toasted pecans, and a glossy chocolate topping. Perfect for potlucks, gifting, or a comforting treat at home.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract (optional)
  • 1 cup granulated sugar (for caramel)
  • 6 tbsp unsalted butter, cubed (for caramel)
  • 2/3 cup heavy cream
  • 1/2 tsp fine sea salt (plus more for sprinkling)
  • 1 cup pecan halves, toasted and roughly chopped
  • 8 oz semi-sweet chocolate chips or chopped chocolate
  • 1 tbsp unsalted butter (for chocolate topping)
  • Flaky sea salt, for finishing

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream together 1 cup butter and 1/2 cup sugar until light and fluffy (about 2 minutes with mixer or 4 minutes by hand). Add 2 cups flour and 1/4 tsp salt, mixing just until a crumbly dough forms. Stir in vanilla extract if using.
  3. Press dough evenly into the lined pan. Bake for 20-24 minutes, until edges are lightly golden and center is set. Let cool for 10 minutes.
  4. While shortbread bakes, toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Set aside to cool, then roughly chop.
  5. In a medium saucepan, melt 1 cup sugar over medium heat, stirring constantly until deep amber (6-8 minutes). Add 6 tbsp butter, stirring until melted. Carefully pour in 2/3 cup heavy cream and whisk until smooth. Stir in 1/2 tsp sea salt. Remove from heat and let cool for 2-3 minutes.
  6. Pour slightly cooled caramel over shortbread base, spreading evenly. Sprinkle chopped toasted pecans on top, gently pressing into caramel. Chill in fridge for 20-30 minutes until caramel is set but not hard.
  7. In a microwave-safe bowl, combine 8 oz chocolate chips and 1 tbsp butter. Microwave in 30-second increments, stirring between each, until smooth and glossy (1-2 minutes). Pour melted chocolate over caramel-pecan layer, spreading evenly. Tap pan gently to level chocolate.
  8. Sprinkle flaky sea salt on top. Refrigerate for at least 30 minutes, or until chocolate is firm. For easier slicing, let bars sit at room temperature for 5 minutes before cutting into squares.
  9. Slice into 16 squares with a sharp knife, wiping blade between cuts for neat edges. Serve and enjoy!

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. Toasting pecans enhances their flavor. Chill each layer thoroughly for clean slices. Use a hot knife for neat cuts. Flaky salt on top balances sweetness and adds a gourmet touch. Bars can be made ahead and freeze well.

Nutrition

Keywords: millionaire bars, salted caramel, pecan bars, chocolate caramel bars, dessert bars, easy dessert, homemade treats, potluck dessert, holiday baking

Find it online: https://jodierecipes.com/salted-caramel-pecan-millionaire-bars-recipe-easy-homemade-treat/