Salted Caramel and Chocolate Pecan Pie Bars


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Salted Caramel and Chocolate Pecan Pie Bars — You’ll never want plain pecan pie again! Caramel and chocolate makes the bars taste amazing!

stack of four Chocolate Pecan Pie Bars

Chocolate Pecan Pie Bars 

I normally don’t like nuts in desserts, but I recant everything I’ve ever said after these. They’re some of the best bars I’ve ever made.

To top it off, I don’t even really like pecan pie, but the inspiration for the bars started after trying a rich, buttery, chewy caramel with nuts from See’s Candies, and I’ve always loved their chocolate-coated walnut chews.

The pecan pie bars combine rich, gooey, homemade salted caramel filling with chocolate. There’s texture and crunch from the nuts, and the soft, tender shortbread crust is the perfect base for it all.

The chocolate pecan bars are thick, rich, decadent, filling, salty-and-sweet. They’re wonderfully satisfying, easy, no mixer is necessary and I always prefer making pie bars to actual pie. So much easier.

stack of three Chocolate Pecan Pie Bars

To make the shortbread crust, I used the same crust I created for these Peanut Butter Caramel Twix Bars. A bit of cornstarch keeps the crust tender enough so when you bite down, it isn’t rock hard, nor does it give way and crumble. The crust is hearty enough to stand up to a literal pound of nuts, chocolate, and salted caramel sauce, while staying perfectly flaky and not tasting too dense or heavy.

Then I sprinkled on Trader Joe’s roasted salted pecans and chocolate chips. Making the salted caramel sauce is as easy as melting together butter, cream, brown sugar, and stirring in vanilla and salt. So easy and it’s done in the microwave in 2 minutes.

As the bars bake, the caramel sauce thickens and the finished bars are more caramely than traditional pecan pie filling, which I call ‘pie goo’. The bars have some goo, but there’s plenty of luscious, drippy, salted caramel.

The bars aren’t overly sweet, but they are ridiculously rich. They are worth all the cardio you’ll need to do. They are good enough to forever change my mind about nuts in desserts and pecan pie.

Chocolate Pecan Bars from the side

What’s in Chocolate Pecan Pie Bars? 

To make these easy pecan pie bars, you’ll need: 

  • Unsalted butter
  • All-purpose flour
  • Confectioners’ sugar
  • Cornstarch 
  • Roasted salted pecans
  • Semi-sweet chocolate chips 
  • Light brown sugar
  • Heavy whipping cream
  • Vanilla extract
  • Salt

stack of four Chocolate Pecan Bars

How to Make Chocolate Pecan Bars

Make the crust, then press into the bottom of a foil-lined 8×8-inch baking dish. Sprinkle the pecans and chocolate chips evenly over the crust. 

Then, make the caramel sauce. Combine the butter, brown sugar, and whipping cream, then microwave until melted. Whisk in the vanilla and salt, then pour over the crust. 

Bake the bars until the caramel is bubbling vigorously around the edges, with bubbling to a lesser degree in center. 

Salted Caramel and Chocolate Pecan Pie Bars - You'll never want plain pecan pie again! Caramel and chocolate makes the bars taste amazing!

How to Store Pecan Pie Bars

The chocolate pecan bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Can I Double This Recipe? 

I haven’t tried this myself, but readers have reported success doubling the ingredients and baking the bars in a 9×13-inch pan. 

 Salted Caramel and Chocolate Pecan Pie Bars - You'll never want plain pecan pie again! Caramel and chocolate makes the bars taste amazing!

Tips for Making Pecan Pie Bars

If your pecans are raw, toast them for 5 to 10 minutes in a 400F oven for added flavor and sprinkle with a pinch of salt.

I recommend baking the 8×8-inch dish on top of a cookie sheet as insurance against overflow. You do NOT want to clean hardened caramel off the bottom of your oven, trust me!

Note that you must let the bars cool for three hours before slicing into them. I know it’s tempting to cut into them while they’re warm, but you need to give them time to set up.  

Salted Caramel and Chocolate Pecan Pie Bars — You'll never want plain pecan pie again! Caramel and chocolate makes the bars taste amazing!

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4.45 from 76 votes

Salted Caramel and Chocolate Pecan Pie Bars

By Averie Sunshine
You'll never want plain pecan pie again! Caramel and chocolate makes these pecan pie bars taste amazing! An easy Thanksgiving dessert!
Prep Time: 20 minutes
Cook Time: 32 minutes
Cooling Time: 3 hours
Total Time: 3 hours 52 minutes
Servings: 12
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  • ½ cup unsalted butter, very soft (1 stick)
  • 1 cup all-purpose flour
  • ¼ cup confectioners’ sugar
  • 1 tablespoon cornstarch
  • pinch salt, optional and to taste


  • 8 ounces roasted salted pecans, halves or pieces okay; about 2 cups (I used Trader Joe’s roasted salted halves)
  • 1 cup semi-sweet chocolate chips
  • ½ cup unsalted butter, 1 stick
  • 1 cup light brown sugar, packed
  • cup whipping cream or heavy cream
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt, or to taste


Make the Crust:

  • Preheat oven to 350F. Line an 8x8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I strongly urge lining the pan with foil for easier cleanup.
  • In a large bowl, combine all crust ingredients and using two forks or your hands (I find hands easier), cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
  • Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer.

Make the Filling:

  • Evenly sprinkle the pecans over the crust.
  • Evenly sprinkle with the chocolate chips; set pan aside.
  • In a large, microwave-safe bowl, combine 1/2 cup butter, brown sugar, whipping cream, and heat on high power for 1 minute to melt.
  • Remove bowl from micro, and whisk until mixture is smooth; it’s okay if butter hasn’t completely melted.
  • Return bowl to microwave and heat for 1 minute on high power.
  • Remove bowl from micro, and whisk until mixture is smooth.
  • Whisk in the vanilla and salt.
  • Slowly and evenly pour the caramel sauce over the chocolate chips and pecans.
  • Place pan on a cookie sheet (as insurance against overflow) and bake for about 30 to 32 minutes, or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center. 
  • Allow bars to cool in pan on a wire rack for at least 3 hours, or overnight (cover with a piece of foil and/or put pan inside large Ziplock), before slicing and serving.


Storage: Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.


Serving: 1, Calories: 347kcal, Carbohydrates: 35g, Protein: 2g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 8g, Cholesterol: 51mg, Sodium: 110mg, Fiber: 1g, Sugar: 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Pecan Desserts: 

Salted Caramel Maple Pecan Pie Bars— This pecan pie bars recipe is a fast, one-bowl, no-mixer recipe, but the bars taste like you slaved over them. So much easier than making pecan pie!

Buttery Pecan Pumpkin Spice Cookies — The cookies are super soft, buttery, full of rich pumpkin flavor and there are plenty of pecans in every bite! 

Soft Praline Pumpkin Bars (with Cake Mix!) — SUPER soft pumpkin bars studded with chocolate chips, candied pecans, and plenty of pumpkin pie spice!! A FAST and EASY dessert that feeds a crowd for your fall and winter celebrations!!

Soft Pumpkin Praline Bars - SUPER soft pumpkin bars studded with chocolate chips, candied pecans, and plenty of pumpkin pie spice!! A FAST and EASY dessert that feeds a crowd for your fall and winter celebrations!!

Salted Caramel Candied Pecan Carmelitas — Biting through the layers of the chewy oatmeal crust, the chocolate chips, the crunchy pecans, the salty-and-sweet caramel sauce that’s gooey and wonderful, and the crisp topping is pure heaven.

The Best Turtle Brownies — Super fudgy brownies and loaded with chocolate, pecans and caramel! An easy, no-mixer recipe that can be made with homemade or store-bought caramel sauce! 

Sea Salt Browned Butter Chocolate Chip Pecan Cookies – Super soft, perfectly chewy, SALTY-AND-SWEET chocolate chip pecan cookies that are AMAZING!! An EASY, one-bowl, no-mixer recipe!!

Homemade Turtles — The Turtles are no-bake, easy, ready in under a half hour, and you only need 4 ingredients. Save the recipe for holiday candy-making, birthdays, or for a last-minute hostess gift! 

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 3 stars
    Easy to follow instructions; but these bars are falling apart. If I make again, I’ll definitely blind bake the crust. I was very careful to evenly distribute the goo, so I can explain why some sections actually held together. Maybe rotate halfway through? 

  2. Easy to follow instructions; but these bars are falling apart. If I make again, I’ll definitely blind bake the crust. I was very careful to evenly distribute the goo, so I can explain why some sections actually held together. Maybe rotate halfway through? 

    1. The bars are definitely on the gooier side, but they do hold together. I’ve never had anyone say that they didn’t. I’m sure that you could blind bake the crust to ensure that it is more solid although I never personally have. Thanks for trying the recipe.

    2. Thank you! I just made these and had the same result as you did. I kept checking the recipe because it didn’t feel right to not prebake the crust. The crust is raw. And the bars are falling apart. Disappointing but the flavor is amazing. I would make again but pre bake crust! 

      1. I have never had this issue with the crust but sorry you did. I will have to remake these after the holidays and test them again when I am not slammed with other baking. Glad the flavor is amazing!

  3. 5 stars
    My sister and law brought these to our Thanksgiving dinner and I just had to get the recipe! They were rich and perfect, love that shortbread crust! Thank you for this recipe

  4. 5 stars
    I love this recipe because it is easy and its my husbands favorite. Its in the oven now! My husband made a request for this but I didnt have any brown sugar…..crap! Alexa said to use 1 cup of white sugar with 2 tablespoons of molasses (which I had)…… we will see! finger taste in hot sauce says thumbs up. . fingers crossed it works out in density!

    1. Thanks for the 5 star review and glad that you were able to make a quick DIY version of brown sugar and I am sure it will be fine!

  5. 5 stars
    I love this recipe because it is easy and its my husbands favorite. Its in the oven now! My husband made a request for this but I didnt have any brown sugar…..crap! Alexa said to use 1 cup of white sugar with 2 tablespoons of molasses (which I had)…… we will see! finger taste in hot sauce says thumbs up. . fingers crossed it works out in density!

  6. 5 stars
    I found this recipe a couple years ago and have been making them for family gatherings ever since. It’s requested of me to bring these and they are a hit with everyone!

    1. Thanks for the 5 star review and glad that you found this recipe a few years ago and now it’s requested and is a hit!

  7. 5 stars
    I found this recipe a couple years ago and have been making them for family gatherings ever since. It’s requested of me to bring these and they are a hit with everyone!

  8. I’ve made these the past two years for Christmas and can never get them firm enough. Any tips? What am I doing Wrong?? They taste amazing just never turn out like the pictures.

    1. Thanks for your persistence!

      Two things depending on what part isn’t as firm as desired…if it’s the crust, prebake it, just the crust in the pan for about 5-7 mins before adding the rest and moving on.

      If it’s the filling, heat the mixture an extra 30-60 secs in the microwave before pouring it over the crust.

      Bake slightly longer than called for, that will depend on how your oven runs though.

    1. It sounds like you could have possibly overheated it in the micro before you added it to the bars. It’s hard to say but that’s my guess. Microwaves vary in their intensity and it’s hard to say exactly what happened from afar. Thanks for trying the recipe.

  9. Hello. I am going to buy Trader Joe’s salted caramel sauce instead of making my own. How many ounces of caramel sauce would you say you use in this recipe?

    1. I believe they sell it in 12 oz jars and for this recipe just guesstimating but I’d say use nearly the whole jar or the whole thing.

  10. 5 stars
    These bars are amazing. They were a huge hit for Christmas, and we’re just finishing the second half of the batch that had been frozen. Pecan pie is usually way to gooey and sweet for me, and these bars are just perfect. LOVE the shortbread crust and the addition of the chocolate chips.

    1. Thanks for the 5 star review and I’m glad that you had half a batch in the freezer to finish up now, that is a Christmas gift :)

  11. 5 stars
    These bars are amazing. They were a huge hit for Christmas, and we’re just finishing the second half of the batch that had been frozen. Pecan pie is usually way to gooey and sweet for me, and these bars are just perfect. LOVE the shortbread crust and the addition of the chocolate chips.

  12. Has anyone tried doubling this and making it in a 9×13 pan? Just wondering how that would work before I give it a go!!

    1. Hello!! Yes, I’ve made them in a 9 x 13 inch pan by doubling the recipe and it works out fine! I make them every year at Christmas time. One of my all time favourite recipes and I always get asked for the recipe!

  13. 5 stars
    Absolutely love these, they are not too sweet and the combination of the crust, nuts and salted caramel is just divine. Third year im making these for Christmas and everyone is raving about them

    1. Thanks for the 5 star review and glad this is your third year making them for the holidays and that they get rave reviews!

  14. 5 stars
    Absolutely love these, they are not too sweet and the combination of the crust, nuts and salted caramel is just divine. Third year im making these for Christmas and everyone is raving about them

  15. Hi Averie,
    I just put these bars together and was wondering if I can refrigerate them, unbaked and bake them tomorrow. I was actually expecting them to be much more time consuming and thought I’d just make the crust today but it came together so quickly that I just kept going. They look amazing and I can’t wait to try them

  16. I made it, can u tell me the measurement of butter in gms, wen i made it didnt set and i put it in freezer to set. Wanted to know how to get it set ao that it remains good in air tight jar, mine if i keep outside it losses its shape. Pls help
    Taste is super and all at home loved it

  17. I tried the recipe – Too sweet for my taste. I might try it again sometime without the chocolate and with reduced sugar.

  18. I made these over the weekend, and they are sooo good! I bake for others and rarely eat a lot of what I make, but I am typing this up at work with a container of them next to me. For those that are making the caramel sauce on the stove top, I recommend substituting white sugar for the brown sugar. With the heating process, it gives the caramel a sharper taste. Probably due to the molasses in it. Thank you for giving me a new favorite!!!

  19. Hi, Averie. I love to bake and decide to try your Salted Caramel and Chocolate Pecan Pie Squares for Thanksgiving this year as they looked and sounded delicious.

    I have made pecan pie squares before but your variation with the caramel and chocolate chips was a big reason for veering away from my standard squares. Your recipe was clear and easy to follow and I was even able to purchase the salted and roasted pecans at Trader Joe’s.

    Everything came together nicely and I had no issues until I went to cut the squares after they cooled for the set amount of time. I measured out the size of the squares and made the cuts with a sharp knife. However, as soon as I tried to remove them from the pan the pecan layer immediately started to crumble and fall apart. There was maybe one or two squares I was able to remove as a whole from the pan. The rest just turned into a crumbly mess as the caramel/pecan layer fell everywhere. As great as it did taste, I was disappointed that it did not produce the beautiful looking squares that were pictured in your blog.

    I would like to try them again but only if I can cut them into nice squares that hold together. Do you have any suggestions?

    1. It sounds like the crust was dry and the filling was loose based on what I am getting from your comment. That’s a tough one. Possibly add a bit less flour next time so that the dough is less dense/dry to start out with. And then bake a bit longer so that the filling sets up better. As you know with baking, it’s never an exact science and small fluctuations in ingredients, methods, baking times, climate, etc. can make a difference. This could be that recipe that may take a bit of tweaking if you want to try it again….but I have always made it as written with great results.

      As a tip, I line my pans in foil and then lift the whole slab out onto a cutting board and slice like that. With a dessert like this, that will probably help you out quite a bit, too!

  20. I made these to bring to Thanksgiving dinner with a friend’s family and they turned out a little less gooey than I expected but 150% delicious. I was a little worried about the crust not cooking enough so I stuck it in the oven by itself for about 5-10min before taking it out to put on the filling. I don’t know that it wouldn’t have been fine without doing that, but the crust turned out perfect. I eyeballed the pecans and chocolate and I think maybe I went a little heavy with them, or cooked it slightly too long, because instead of ending up with nuts and chocolate in a layer of caramel, it really ended up more like chocolate in candied pecans in a bar cookie form. I think these could turn out a little differently depending on a couple different factors but I’d bet they’ll pretty much taste fantastic either way. They were a huge hit and I’m pretty certain I’ll make them again. Side note: if you’re toasting plain pecans, which is worth it, keep a close eye on them because I stepped away for a moment and they went from toasty to burnt really quickly… thankfully I had twice as much as I needed.

    1. Sounds like it all worked out overall and yes I think baking the crust on it’s own probably contributed to the slightly firmer texture as did maybe over-measuring the nuts, and therefore creating less room for the gooeyness, but glad they were great!

  21. These were ridiculously good. I had no idea how simple it was to make salted caramel. I didn’t use the tin foil, I cooked in a glass pan, but I sprayed non stick cooking spray. Nothing stuck, but it was a little bit too greasy. Maybe less spray or smidge less butter. Anyway, I have to make them again, because I didn’t share with my friends lol.

    1. Thanks for trying the recipe and I’m glad it came out great for you! And yes, know you know how easy it is to make your own salted caramel :)

  22. Oh I should have said trying this from Australia- so different everything! Although never had a problem with other recipes? Will try again- your advice: just add the flour till crumbly? Would it make a difference if the butter was melted? Or if it was colder instead?

    1. Your ingredients, especially your flours, are different than ours so you just get the dough to an appropriate shortbread dough consistency, whatever that means with the flour amount. And don’t melt the butter, that will change things too. Soft, but not melted.

  23. Hi I’m not sure what I did wrong- the pastry was all wrong- I was wondering if there wasn’t enough flour as the dough was a bit softer than sandy crumbles. And I added a little more but on cooking it was still way to buttery and didn’t hold. It looked like wells of oils with a bit of flour. I measured it on scales. In the future could I replace this with ready made shortcrust pastry? Thanks

    1. It sounds like you under-floured the dough OR your butter was just oilier than mine. I wouldn’t use pre made shortbread pastry. I would go heavier handed with flour and use King Arthur All-Purpose flour. It’s the best! I use Trader Joe’s butter. Thanks for trying the recipe.

  24. OMG, I think I just got a sugar buzz just by looking at these! I so badly need one in my life RIGHT NOW and really wish I had time to whip up a batch right this minute… 

    Is it okay if I lick the screen a little, just to keep me waiting until I can actually make them?  

  25. Do the chocolate chips remain soft and gooey or do they harden as original consistence after baking and coolong? These look realy good and i want to try them but need them to stay soft.

    1. All chocolate chips that come to room temp after being baked firm up. It’s a law of baking. But the bars remain soft and gooey overall. You’ll love the recipe if you want a gooey bar.

  26. You know when stumbling across this recipe I wasn’t sure if this would be a good fit for Thanksgiving.  My boyfriend was a bit ambitious with what he wanted to make and I am one of those people that like to make easy things that I know will come out terrific.  I love the pictures of these and that was the deciding factor which made my decision to make these for Thanksgiving for my boyfriend’s family and my own. They came out so scrumptious!  OMG! It’s the most different and the BEST thing I’ve ever made.  Not too sweet, but rich enough and so so satisfying.  
    Thank you for your creative yet simple dessert.  Much appreciated!

    1. Thanks for trying the recipe and I’m glad it came out great for you! So glad it hit the right spot for you and that it’s the BEST thing you’ve ever made…such high praise and thanks!

  27. I made these bars for Thanksgiving 2015. I wanted to make something a little different from the traditional pumpkin pies, etc. These were an absolute hit! Everyone loved them. They were so easy to put together and tasted wonderful. I will definitely make these again. Thanks Averie for sharing such a great recipe!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it was such a hit and you’ll make them again!

    1. Use the stovetop but I haven’t tested it that way so can’t give exact timing, duration to cook, over what heat setting, etc.

  28. I was wondering if I used mini chocolate chips instead of the regular morsels, how much would you recommend using for this recipe? I don’t want to have too much chocolate in there. 

  29. Decided to make these yesterday but to reduce brown sugar content I used 1/3 cup truvia + 1 teaspoon truvia + 1 tablespoon black treacle (molasses). The caramel turned out really well although I had to bake a lot longer than 30 minutes! Maybe because my caramel sauce was very liquid as less sugar granules? Either way they turned out really well, plus I used dark chocolate chips to further reduce sugar content! Really yummy, the base didn’t look cooked at aall when I took them out of the oven but once they cooled it hardened to perfect consistency. 

    1. I think anytime you play with a recipe in a pretty large way like you did with the Truvia you’re going to no doubt effect baking time and I’m sure that was the case here. Glad it turned out well and that you’re happy!

  30. I am bot a native speaker, so I didn’t quite get your instructions. Do you bake it in the oven or  in a pan on the stove? I put mine in the oven and it came out…well… There was no crust, it was all combined to a sticky , Sweet, goey lump. You could taste it has potential, but it was not the real thing. Help!

    1. You bake it in the oven. It’s really hard to say what went wrong and where since I wasn’t there to see what you did. Maybe something happened in translation. Thanks for trying the recipe.

  31. Recipe is in the oven, and I expect it to be delicious, based on the overall mix, and I don’t mean to be a troll, but….

    1). Why on earth is there cornstarch in the crust?! I can think of no reason. 2). I think very cold butter cut in with a pastry knife would work better for the crust–I had a goopy mess and had to put it in the fridge to harden up. 3). Microwave instructions were maddeningly vague–I don’t own one. What am I aiming for? A partially cooked caramel? Just a basic mixture of the ingredients that will firm up in the oven? Anyway, I’m sure it will turn out fantastico.

    1. I do my best to provide recipes for free to anyone who wants to use them. The cornstarch keeps the crust from turning rock hard. If you like rock hard crusts, leave it out next time. I hope you love the bars as much as I do, Hobo.

  32. I found this site browsing for a way to get rid of some extra salted caramel I made for another recipe and decided to give this bar a try. It didn’t really impress me that much but my boyfriend loves it! It just didn’t give me the sugar fix I was looking for. I wonder if the fact that I used a pre made caramel sauce had anything to do with it? I also wish this site had more of a review system set up as opposed to a comment one. I wanna know what people who actually made this recipe think of it vs posts of people trying to eat their computer or phone screens (which given the pictures is totally understandable, just not very helpful).

    1. ‘This site’ is actually run by me, a real human, named Averie, I live in San Diego, I really exist, and develop my recipes. I’m glad your boyfriend loves the bars! Possibly because you used caramel sauce that you made, maybe that wasn’t as sweet as a storebought sauce, I’m not sure. This bar isn’t a super sweet bar per se. Yes, it’s sweet, it’s decadent and rich, but not ‘sugar high’ type of sweet.

  33. I made these bars for my mother for Valentine’s Day.  She loved them!  When I asked what she wanted me to bake for her in March for her birthday, she wanted these.  When I asked what she wanted me to bake for her this weekend for Mother’s Day, she wanted these!  Despite my willingness to bake her any dessert she wanted, she wants these bars over and over and over and over!  Great recipe!  Thank you so much!  

    1. Thanks for trying the recipe on Valentine’s Day, in March, and now for Mother’s Day for your mom! What a story that this is her most requested dessert that she wants over and over. What a big compliment and thank you! And kudos to you and your baking skills and baking for your mom…so nice!!

  34. I just discovered your blog and have bookmarked many recipes.  I have had difficulties making caramel sauce in the past.  Can the microwave caramel sauce be used as a substitute in any recipe calling for caramel sauce?

    1. My recipe for micro caramel sauce could probably be used in most recipes calling for caramel sauce, yes. It’s hard to say ‘always’ because there are exceptions but it’s a good jumping off place.

  35. I wish I would have looked at the comments before making this. The crust didn’t set for me and the caramel remained too soft. I was able to kind of cuts bars after refrigerating it. I used foil backed parchment, it worked great. Next time I will precook the crust, and precook the caramel so it’s thicker.

    1. Thanks for trying the recipe and judging by ‘the crust didn’t set for me and the caramel remained too soft’ would indicate it wasn’t baked long enough. Ovens, pans, climates, and ingredients vary and based on that statement, I am thinking it just needed a bit more time in the oven, but I was not there so just guessing.

      Also while it sounds like you like the parchment, I don’t love baking with parchment because of this reason and that things don’t set as well for me. A darker/reflective surface like foil helps things crisp/firm up better than parchment but again that’s my preference and the recipe was tested with foil in a dry climate, at sea level. Thanks for trying the recipe and sorry it didn’t come out perfectly for you.

    1. I made the recipe with heavy cream and usually I say half and half is okay; but in this situation I haven’t tried it and not sure. I would use a bit less since it’s already thinner than heavy cream is.

  36. These are SO. DELICIOUS.
    If you like salted caramel, chocolate, and pecan pies, you have to make these bars. Have to.

    I made them for Thanksgiving (huge hit!), and again today for a second time. I do use about 3 or 4 more tablespoons of butter for the crust though, because it seemed dry for me otherwise… and really, how can you go wrong with a bit more butter? Also I did like 10oz pecans, and a cup and a half or even maybe two cups of chocolate chips (I mixed semi-sweet with the caramel filled milk chocolate morsels)… whatever looks about right! It’s one of those easy going/forgiving recipes… Sort of like a 7 layer bar. But my gosh, salted caramel chocolate pecan pie? How can you go wrong? o_o

    Anyway, so so so delicious! Definitely will be a regularly recurring dessert.

    1. Thanks for making these a few times and so glad it’ll be a regularly recurring dessert! And good call on extra butter if it seemed a little dry to you, and I also like your ‘about a cup and a half or two’ and ‘whatever looks about right’ way of measuring!! That’s how I measure! It’s only been through 6 years of blogging and 2 cookbooks that I am forced to actually measure :)

  37. I was wondering if there’s anyway to make the shortbread in this recipe a chocolate shortbread. Could you simply add cocoa powder, or would you have to use a different recipe?

    1. You could probably add a few tablespoons of cocoa powder, and then you may have to remove some flour. And then you may have to add some sugar since cocoa powder is bitter. So it’s possible for sure, I just haven’t personally played around with it. LMK if you do!

  38. These were really easy to make, and they looked and smelled great. Unfortunately the crust layer didn’t set at all. I couldn’t cut them into bars. They were to be served at Thanksgiving, so that was a big disappointment. I scooped out some with a spoon to eat and it tasted more or less like I ate a spoonful of pecans and chocolate chips. Needless to say I won’t be making this again. :(

  39. These sound delicious. You have a link to a different salted caramel sauce than what is in your recipe. Which do you prefer.

    1. I just took out that link; definitely follow the recipe for these, as it’s written in the recipe section and you’ll be good to go!

  40. Any thoughts about taking the salt out of the caramel sauce, possibly also the pecans? Would they be too sweet or lack enough flavor? My husband isn’t super crazy about salted caramel but loves the caramel-pecan-chocolate combination. Thanks!

    1. You could use just regular (non-salted caramel sauce) and if it is too sweet or not having enough flavor, you could always sprinkle with sea salt after the fact.

    1. 8 ounces isn’t always 1 cup; it depends on the item being put into the cup. You want to use 8 ounces, how many ever cups that comes out to. Some nuts are big and clunky and chunky and it’ll take you 2 cups to fit 8 oz. Other nuts are broken down and crumbly and you’ll be able to pack those into a little over a cup. Just depends on the nuts.

  41. Has anyone tried just adding more nuts and not doing the chocolate? I will try the chocolate recipe too, but I have some people that just want a traditional pecan pie taste.

  42. What am I doing wrong? I have tried this recipe twice and my sister has tried it once and the crust just falls apart. That being said the pecan filling is just delicious. Help! I want this recipe to work out.

    1. I’m sorry your crust isn’t holding. Maybe try reducing the flour by 1/4 cup and see if that works, and then sprinkle in as needed, if you need more. So many people have commented they’ve made them successfully and I haven’t had any issues and this is an extremely standard/basic shortbread crust. I use King Arthur brand all-purpose flour (it’s the BEST, try it…that could be it…your flour could have less gluten and therefore less ‘sticking’ power…just trying to think of everything….) C&H sugar and Trader Joe’s butter.

  43. I just made these bars this morning and they are fantastic! The shortbread crust is so buttery, and it’s got such a flaky texture (maybe from the corn starch?) I’d never guess it wasn’t pie crust. The filling is gooey but holds its shape, and without eggs it’s so smooth; there’s no gumminess at all like in most pecan pie fillings. I’m also thrilled that there’s no corn syrup in the recipe. This rich and delicious dessert may just replace pecan pie in my holiday lineup!

    1. So glad you loved them and that the crust had you fooled. Yes I think it is the cornstarch! And that you liked the filling, sans eggs and sans corn syrup. I know, I thought of all this too when I was creating these because I am so picky about all that stuff too! Glad it could possibly replace pecan pie in your lineup, too – way easier right!

  44. Holy Smokes! Averie you kill me with these incredible photos and the desserts themselves. These look so worth the extra miles on the bike I’ll need to pedal when I make these!

  45. So I need to make these but need to know if you have ever doubled the recipe? I know sometimes you can’t just double everything so I want to check first.

    1. I’ve never personally doubled these but I think you’re safe. Good to check though because yes you’re right, you can’t always just double!

  46. I was baking for a large crowd where a couple people had dietary restrictions so I subbed coconut oil for the butter, coconut cream for the heavy cream, gf flour for the regular flour, and used ghiradelli’s semisweet chocolate chips to make these vegan and gluten free and they were incredible!!! SO yummy! They were a huge hit :)

    Thanks for a great (and easy!!) recipe!

    1. So impressed that you made them vegan and GF and that using coconut oil and coc cream, and GF flour, all worked out great for you and you’re happy! That’s wonderful to hear! Thanks for the feedback that those substitutions work since others will likely see this in the comments!

  47. Just found your website through Pinterest and now I know that you’re the cause of all the most delicious looking treats all over Pinterest! Quick question about making the caramel – Could it be done in a double boiler instead of the microwave?

    1. Yes probably but I haven’t tried that method. I love my micro for stuff like this and almost never double boil things so can’t speak to the duration/time needed, etc.

      And thanks for the compliments and glad you found me!!

  48. Just made these, fantastic! Though next time I will use more chocolate. Also, for easier clean up – prepare the crust right in the baking pan!

    1. Oh you’re a girl after my own heart…MORE chocolate :) Glad you they turned out fantastic for you!

  49. I was excited to see this recipe, but sorry to say it was a flop for me. The caramel during baking turned out odd, (I followed instructions to the T) the crust didn’t bake through, the foil stuck and it tore the bottom up even more trying to peel it off. Perhaps if I ever try this again I’ll pre-bake the crust, then just proceed like a traditional pecan pie and use chocolate chips & skip the caramel part. I really wanted to love this.

  50. I have no words – this just looks insanely delicious. I won’t be making this until the weather cools off (ugh, so hot), but I’m definitely making this some day. Pinned.

  51. Oh Averie, I wish I could meet you in real life! First you’re speaking my language with your salsa, now you’re talking about how you don’t like nuts in desserts… Me either!! I always pick nuts out of brownies, and usually cookies too. I’d rather eat them plain by themselves or in a salad. I want my cookies soft and chewy, no strange hard things in the middle! ;) But if you said these changed your mind forever about nuts in desserts, they must be out of this world!

  52. these bars are the perfect example of something I wouldn’t have thought I liked a few years ago but, now that I know better, I’m all like *droooooool* must. have!

  53. You just took pecan pie to the next level. These gooey bars are calling my name.

  54. Averie these look absolutely delish! Pecan Pie is a favorite of mine and you found a way to add chocolate too it! *pinned*

  55. I’m not a huge nuts in baked goods fan either but I do make the exception for pecan pie. And these do look like some of the best bars ever! Caramel and pecans are a match made in heaven!

  56. Oh my goodness! I adore nuts and pecan pie, so I know I would stuff my face with these bars!

  57. Pecan pie is a favorite of mine, but with salted caramel and chocolate… so much better!! Love the ease of these bars, too!

  58. I know we talked about the pecans, and I forgot to even look fro them at TJs when I was there yesterday. These do, I admit, look really delicious. I could see that caramel pie topping coated in chocolate, too. Many wasys to use this recipe!

    And bars over pies, any and every day!

    1. Many ways to use this recipe, yes! Lots of little tweaks could be made. I think you will love pecans if you try some good ones :) Oh and have now checked 4 groc stores here for you for those nuts you wanted, no go. Shortage, worldwide it sounds like!

  59. Oh my, these look soooooo delicious. It’s very hard not to lick my computer screen right now.

  60. Oh dear… I think I’m suffering from caramel overload! It’s almost midnight here in Greece and I’m itching to get up and start baking! Thanks for sharing this yummy recipe.

  61. Averie these look AMAZING! Salted caramel, chocolate, and pecans? I’ll take the whole pan :) Pinned! Hope you have a great weekend!

    1. Thanks for pinning and I got you back with those gorgeous popsicles of yours! They’re stunning :)

  62. If I had to pick one thing you do better than anyone, I’d have to say bars. (Hmm. You know I didn’t mean dive bars, right?) GREG

    1. Thanks, Greg :) And actually, I do dive bars amazingly well too. I’m an equal opportunity drinker. Dive bars tend to pour the strongest drinks (to make you forget about the lack of ambiance, no doubt! LOL)

  63. Averie, have you been to the Huntington Library? My friend and I returned to the tea room there (which is totally worth it–so cute) and I loaded up on my very favorite dessert there: the honey pecan pie bars. Absolutely stunning. I came home in a pecan pie bar kind of mood and yours look so good–I’m totally craving them again already!

    1. Haven’t been there but the honey pecan pie bars sound like they would totally make the trip worthwhile!

  64. Oh my goodness, these look absolutely incredible. That drippy caramel sauce oozing out – oh yes!

  65. Oh my gosh, these look amazing! I do love pecan pie and anything with caramel. Going on my recipes to try list!

  66. Your recipe for printing is incomplete, the flour is missing from the crust

    These look terrific, two of my favorite flavors, I’d hate for people to be disappointed.

    1. Hi Barb, about 5 minutes after I hit publish on this post on Saturday morning I noticed the flour was missing but I quickly fixed it and it’s been fixed for nearly 24 hours and was literally only incorrect for 5 minutes. Where are you still seeing it’s missing the flour? I have checked the email blast that went out to people as well as my site/post itself and it’s correct everywhere I check. Please LMK! Thanks!

  67. OMG these are insane!!! Your pictures are addictive you can’t stop looking at them..I adore Sees candy especially their nuts and chews. I lived in Santa Monica for a while and worked in downtown LA…everyday for lunch I would walk to Sees for one piece of candy it was the best part of the work day. Can’t wait to try to make these.

    1. I love that See’s story :) I was just at the mall in San Diego yesterday again and made sure to stop in for a few pieces! Their nuts and chews are the best, even for non-nut lovers, I swear! Thanks for the compliments on my photos, too!

  68. Pecan pie and pecan bars are some of my favorite desserts. I’m glad these bars were able to change your mind about nuts in desserts.

  69. Oh my goodness, I’m drooling! Salted caramel, chocolate, nuts, these bars check off the boxes for all my favorite stuff!! Pinned!

  70. These look amazingly delicious! Definitely worth heating up the kitchen for!

  71. I know that I could eat a whole pan of these on my own. They remind me of the Canadian classic Butter Tarts, and I can’t get enough of those.

  72. Oh my – these look ridiculously good!! Definitely need to add these to the menu in the future, they sound awesome.

    1. I know you make a great pecan pie and from memory, I think you recently made one for Father’s Day or for your grandpa? Regardless I know I’ve seen you make a totally awesome one and I’d love to try yours!

  73. Trader Joe’s has the best stuff! Using their roasted salted pecans on this is such a great idea!
    Love the pie goo. It’s the best part, especially with shortbread crust!

    1. TJ’s definitely is my baking go-to stop for as much as I can possibly get from them, I do! Especially for chocolate, nuts, dried fruit – best prices on great stuff!

  74. These look SO amazing!! I’m in the middle of moving right now (so lots of take-out and no home-cooked goodness for at least a few days), and I would basically kill for one of these right now – YUM!!

  75. Love these nutty bars, Averie! Pecan pie is a favorite of mine. And you can’t go wrong adding chocolate and salted caramel. I made salted caramel bars earlier this week! Now I wish I added a pecan pie filling of sorts.

    1. Thanks Sally and I know you love nuts in desserts. I am coming around :) Your salted caramel bars sound awesome and I am sure they will be a hit!

  76. Would the caramel sauce work with soy creamer instead of the cream? Trying to figure out if I could make these for dairy allergic DS.

    1. Probably it would yes (but I haven’t tried so can’t say for sure) but in this recipe, I think you’re safe!

  77. The gooeyness in these bars – woah! I will be craving these all day! Pinned!

  78. I LOVE nuts in my dessert, and these look like perfection. So decadent and rich! PINNED!!!!

    1. Thanks, Aimee! I didn’t know you love nuts that much in dessert but now I’ll be paying attention with your recipes and how many of them have nuts! Thanks for pinning!

      1. I definitely don’t put them in as many desserts as I would like to! My husband is anti nuts in his brownies and cookies (we are definitely opposites in this regard)! So occasionally I will get a craving and cram them in there, but not often enough. I love the salt of nuts with sweet desserts. Mmmm, I can just taste these bars!!!

      2. Ahhhh, that makes sense now! I totally understand what it’s like baking/cooking for family members so that everyone eats it and as the mom and the baker, yes, we totally adjust things for everyone else’s preferences rather than our own :) You also have 4 kids so food isn’t going to last long anyway but for me, if I don’t cater a bit to others’ needs, then I would be stuck with tons of leftovers. Not that I would mind, but I also want to fit into my clothes :) so make things everyone will eat!

  79. I love pecan pie, caramel, chocolate and gooey bars–these are to die for! Rich, indulgent–everything a bar could be! These would be well worth some extra cardio!

    1. Paula these are one of my current faves – different that most of my other things, and they were so good!

  80. Just recently found your site, and I’ve already made one if your many recipes (lemon lemonies). This recipe may be the next one I try! Just thought I’d tell you–you left out the flour on the crust portion of the recipe. I referenced the recipe for it on your best lemon bar post, but thought I’d give you a heads up. Have a good day!

    1. Thank you and not sure how I managed to leave out the 1 cup of flour but you’re right (fixed now) and thanks! And so glad you loved the lemonies! :)

  81. wow, these look delicious! I used to be really turned off by nuts in dessert, but i’ve grown to like them. there is certainly a time and a place for them and they can even make a certain treat taste better, imo!

    this recipe looks so good! i’m going to have to try it soon! i’ve never cooked with pecans before, so this will be fun!

  82. I love everything about this – the flavors of pecan pie, the salted caramel, the extra chocolate. What an indulgent treat!

  83. Oh my gosh. I’m drooling! I’m in the middle of nowhere on I5 and I want a spoonful of salted caramel! Pinned!

  84. Oh my oh my oh my! These look incredible! So indulgent! I’m just staring at my screen now and can’t think about something else. Wish I could make those now (: