Shortbread Caramel Chocolate Pecan Bars

Shortbread Caramel Chocolate Pecan Bars


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Caramel + Chocolate = Heaven. And this gets even better if you add pecans. This quick and easy treat is the perfect dessert.

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Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

12 servings


  • 2 cups of flour
  • ¾ cup of cold butter, cubed
  • ½ cup of white sugar
  • 1 teaspoon of vanilla
  • Pinch of salt
  • 2 cups of brown sugar
  • 1 cup of sweet condensed milk
  • 1 cup of toasted pecans
  • 1 cup of chocolate
  • ½ cup of corn syrup, melted
  • 4 tablespoons of butter
  • 1 teaspoon of vanilla extract
  • Pinch of salt

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For the crust:
As the oven preheats to 350 degrees, make the shortbread crust. Stir together the flour and sugar while slowly adding in the cold butter. Once well mixed, line the crust onto the bottom of a baking sheet. Let the shortbread crust bake for fifteen minutes, or until golden brown. Finally, set aside the pan while preparing the caramel and chocolate filling.

For the filling:
As the crust bakes, melt the butter in large saucepan over medium heat before combining with sugar, corn syrup, butter, vanilla, and salt. Whisk together while slowly pouring in the milk and making sure to stir constantly. Let the mixture come to a boil, then lower the heat and let simmer for three minutes. Once the caramel sauce is thick and slightly cooled, spread it onto the shortbread crust. While the caramel layer sets, melt the chocolate over medium heat then pour onto the caramel. Sprinkle the pecans on top and allow the bars to set before serving.

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