Side Pannel
Caramel Pecan Squares Recipe
Caramel Pecan Squares Recipe
- Recipe Submitted by maryjosh on 10/03/2018
Ingredients List
- For the crust:
- 1 stick (120g) butter, at room temperature
- 1/3 cup (70g) brown sugar
- 1/4 teaspoon salt
- 2 cups (200g) all-purpose flour
- For the filling:
- 1/2 stick (60g) butter
- 3 tablespoons (40g) brown sugar
- 1 tablespoon powdered sugar
- 2 tablespoons honey
- 1 tbsp heavy cream
- 1 pinch of salt
- 1/2 teaspoon natural vanilla extract
- 1 cup (110g) coarsely chopped pecans
Directions
Make the crust:
1. In a bowl, using a wooden spoon, mix softened butter and sugar until the mixture gets pale and frothy.
2. Add salt. Stir in the flour in three batches, mixing well after each addition. Form a ball of dough.
3. Flatten the ball of dough. Spread by hand in a 8×8 inch (20×20 cm) square pan to make an even layer. Prick with a fork all over the surface. Place in your refrigerator for 20 minutes. Meanwhile preheat your oven to 370°F (190°C).
4. Bake the pastry for 15 to 20 minutes, until golden but not brown.
5. Place the pan on a rack and let cool completely. Leave oven one and reduce temperature to 340°F (170°C).
Prepare the filling:
6. Combine butter, brown sugar, honey, powdered sugar and cream into a saucepan and bring to a boil. Stir with a wooden spoon until sugar dissolves.
7. When the mixture coats the back of the spoon, remove from heat.
8. Add salt, pecans and vanilla extract. Boil over medium heat for 3 minutes more. The pour filling over the pastry.
Bake:
9. Bake 15 to 20 minutes, until bubbles begin to form at the center. Remove from oven and transfer on a rack and let cool.
10. Un-mold the cake with the help of the back of a knife blade, running between the crust and the edges. Transfer the cake directly on the wire rack.
11. Once it’s cool, transfer on a cutting board and cut into squares or rectangles. These caramel pecan bars will keep for about 1 week into a air-tight steel box lined with parchment paper.
1. In a bowl, using a wooden spoon, mix softened butter and sugar until the mixture gets pale and frothy.
2. Add salt. Stir in the flour in three batches, mixing well after each addition. Form a ball of dough.
3. Flatten the ball of dough. Spread by hand in a 8×8 inch (20×20 cm) square pan to make an even layer. Prick with a fork all over the surface. Place in your refrigerator for 20 minutes. Meanwhile preheat your oven to 370°F (190°C).
4. Bake the pastry for 15 to 20 minutes, until golden but not brown.
5. Place the pan on a rack and let cool completely. Leave oven one and reduce temperature to 340°F (170°C).
Prepare the filling:
6. Combine butter, brown sugar, honey, powdered sugar and cream into a saucepan and bring to a boil. Stir with a wooden spoon until sugar dissolves.
7. When the mixture coats the back of the spoon, remove from heat.
8. Add salt, pecans and vanilla extract. Boil over medium heat for 3 minutes more. The pour filling over the pastry.
Bake:
9. Bake 15 to 20 minutes, until bubbles begin to form at the center. Remove from oven and transfer on a rack and let cool.
10. Un-mold the cake with the help of the back of a knife blade, running between the crust and the edges. Transfer the cake directly on the wire rack.
11. Once it’s cool, transfer on a cutting board and cut into squares or rectangles. These caramel pecan bars will keep for about 1 week into a air-tight steel box lined with parchment paper.
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