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Best Brown Butter Pecan Pie Bars with Salted Caramel

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These brown butter pecan pie bars solve every problem with traditional pecan pie. A buttery shortbread crust, rich nutty filling with browned butter, and a salted caramel drizzle create the perfect dessert that’s even better the next day.

Ingredients

Scale
  • For the Shortbread Crust:
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • ¼ cup (30g) powdered sugar
  • ¼ teaspoon salt
  • For the Brown Butter Pecan Filling:
  • ½ cup (113g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ½ cup (170g) corn syrup
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 2 cups (200g) pecan halves
  • For the Salted Caramel Drizzle:
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (28g) unsalted butter, softened and cut into pieces
  • ¼ cup (60ml) heavy cream, room temperature
  • ½ teaspoon flaky sea salt (such as Maldon)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the shortbread crust: In a medium bowl, whisk together flour, powdered sugar, and salt. Cut in cold butter cubes using a pastry cutter or fork until mixture resembles coarse crumbs with some pea-sized butter pieces. Press firmly into the bottom of the prepared pan. Bake for 15-18 minutes until lightly golden around edges. Set aside to cool slightly.
  3. Brown the butter: In a medium saucepan over medium heat, melt ½ cup butter, stirring constantly. It will foam, then subside, then turn golden. When it becomes deep amber and smells nutty (about 5-7 minutes), remove from heat immediately and pour into a heatproof bowl. Let cool for 5 minutes.
  4. Make the filling: In a large bowl, whisk together brown sugar, corn syrup, eggs, vanilla extract, and salt until smooth. Slowly drizzle in browned butter while whisking constantly. Stir in pecan halves until well coated. Pour filling over warm crust, spreading pecans evenly.
  5. Bake for 25-30 minutes until filling is set around edges but still slightly jiggly in center. Tent with foil if edges brown too quickly. Cool completely in pan on a wire rack (about 2 hours).
  6. Make the salted caramel: In a small saucepan over medium heat, melt granulated sugar, stirring occasionally. Once fully melted and amber-colored (about 6-8 minutes), remove from heat. Carefully whisk in butter pieces, then slowly pour in heavy cream while whisking constantly. Whisk until smooth, then stir in flaky sea salt. Let cool for 10 minutes.
  7. Assemble: Once bars are completely cool, use parchment overhang to lift them out of the pan. Drizzle salted caramel over the top. Let caramel set for about 15 minutes before slicing into squares. Use a sharp knife, wiping clean between cuts.

Notes

Don’t skip the parchment paper for easy removal. Watch the butter closely when browning—it can burn quickly. Let bars cool completely before cutting to prevent them from falling apart. For clean slices, use a hot knife and wipe clean between cuts. Toast pecans first for extra flavor. Bars taste even better the next day.

Nutrition

Keywords: brown butter pecan pie bars, salted caramel, pecan bars, Thanksgiving dessert, holiday baking, shortbread crust, pecan pie bars

Find it online: https://sunnysavory.com/best-brown-butter-pecan-pie-bars-with-salted-caramel/