Caramel Pecan Shortbread Bars
Rich honey caramel pecan bars with a buttery shortbread base. The perfect combination of sticky, chewy, sweet and crumbly. A delicious pairing of caramel and pecans.
Servings 24 large or 36 small (8 inch square pan)
Equipment
Ingredients
SHORTBREAD BASE
- 170 grams (¾ cup, 6 ounces) unsalted butter chilled, cut into cubes
- 67 grams (⅓ cup) granulated sugar
- 180 grams (1½ cups) all purpose flour
- ½ teaspoon kosher salt
CARAMEL PECAN TOPPING
- 84 grams (6 Tablespoons, 3 ounces) unsalted butter to melt - temperature doesn't matter
- 85 grams (60 mL, ¼ cup) honey
- 75 grams (¼ cup plus 2 Tablespoons) brown sugar dark
- 2 teaspoons espresso powder optional
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 62 grams (60 mL, ¼ cup) heavy cream room temperature
- 60 grams (½ cup) pecans whole
- 60 grams (½ cup) pecans coarsely chopped
- ½ teaspoon sea salt flakes such as Maldon
Instructions
SHORTBREAD BASE
- Preheat the oven to 350 degrees F (177 C, gas mark 4).
- Line an 8" square (20 cm square) pan with parchment paper, extending a flap of parchment over opposite sides as a handle to aid in removing the bars later.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, flour, and salt and mix until the dough begins to come together with a lumpy, sandy texture.170 grams (¾ cup, 6 ounces) unsalted butter, 67 grams (⅓ cup) granulated sugar, 180 grams (1½ cups) all purpose flour, ½ teaspoon kosher salt
- Dump dough into the prepared pan and press with your fingers until it is spread evenly into all areas of the pan. Cover with plastic wrap and use the bottom of a measuring cup to press down the dough and smooth the top. Chill in the fridge for 30 minutes.
- Bake shortbread for 24-26 minutes, until top has gone from shiny to dull, shortbread is baked through, just barely beginning to turn golden brown, and beginning to smell like toasted butter. Remove from oven and set aside to cool on a baking rack.
Caramel Pecan Topping
- In a heavy 3 quart pot, melt the butter over medium-low heat.
- Clip a candy thermometer to the side of the pot to monitor caramel temperature.
- Add the honey, brown sugar, espresso powder, vanilla and salt and stir minimally just to incorporate. Without further stirring, continue cooking over medium-low heat until the mixture reaches 225 degrees F.84 grams (6 Tablespoons, 3 ounces) unsalted butter, 85 grams (60 mL, ¼ cup) honey, 75 grams (¼ cup plus 2 Tablespoons) brown sugar, 2 teaspoons espresso powder, 1 teaspoon vanilla extract, ½ teaspoon kosher salt
- Carefully add the room temperature heavy cream (it might bubble) and stir just to incorporate. Continue to cook on medium without stirring until the mixture reaches 240 degrees.62 grams (60 mL, ¼ cup) heavy cream
- Immediately add both sizes of pecans, stirring to coat. You might need to stir gently every little while to make sure the pecans don't burn. Cook until thermometer reads 245 degrees. Immediately remove the caramel from the heat.60 grams (½ cup) pecans, 60 grams (½ cup) pecans
- Quickly and carefully pour the hot caramel pecan mixture onto the cooked shortbread layer, using a silicone spatula to scrape all the caramel out of the pan.
- Distribute the pecans evenly (with the spatula - too hot for fingers!) and make sure the caramel reaches the edges and into the corners of the pan.
- If you're feeling particularly enthusiastic, use a toothpick or knife to flip the whole pecans so they are flat side down. Completely optional.
- Cool completely and sprinkle with salt flakes if desired.½ teaspoon sea salt
- Once cooled, lift the bars out of the pan using the parchment paper and place on a cutting board. Use a sharp knife to cut into squares and serve.
Notes
- Recipe adapted from Honey Walnut Bars by Mindy Segal in her book Cookie Love.
- I changed pan sizes (hers was 9 x 13 - I used an 8" square pan) to end up with a smaller batch, but doubled the original ratio of shortbread to caramel. The espresso addition is mine as well.
- After a few attempts, I ended up cooking the caramel to a higher final temperature to ensure that it firms up enough to slice and maintain its shape.