Caramel Pecan Bars

Looking for a passive-aggressive way to tell someone they’re nuts?  Give them these Caramel Pecan Bars and tell them, “I thought of you while baking these.”  These bars are the nuttiest bars I’ve come across with 6 cups (!!!) of pecans in the recipe. I only had 3 cups of pecans, so I halved the recipe.  The result was chewy, nutty, caramely, pecans riding atop a buttery, shortbread crust.  This may be one of the sweetest ways to throw some shade.

Caramel Pecan Bars- All the good cookies1

Caramel Pecan Bars

(from Cookies for Kids’ Cancer – All the Good Cookies by Gretchen Holt-Witt)
Makes 6 dozen squares



1 stick (1/4 pound) unsalted butter, at room temperature
1/3 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt


2 1/2 sticks (10 ounces) unsalted butter
2/3 cup honey
1/3 cup granulated sugar
1 1/3 cups light brown sugar
6 cups pecans
1/3 cup heavy or whipping cream
1 tablespoon vanilla extract


  1. Preheat the oven to 350°F.
  2. Line a 9×13 inch baking pan with foil.


  1. Beat the butter and sugar in a mixer bowl until smooth and creamy, about 3 minutes.
  2. In a separate, large bowl, stir together the flour, baking powder, and salt.
  3. Add the flour mixture to the butter and sugar mixture, and beat until everything is incorporated.
  4. Press the dough into the bottom of the foil-lined pan.  Set the pan aside while you make the filling.


  1. Put the butter, honey, and sugars in a large saucepan.  Bring to a boil, and cook for 3 minutes.
  2. Stir in the pecans, cream, and vanilla
  3. Pour the filling over the crust, and transfer the pan to the oven.
  4. Bake until set and deep brown, 35 to 45 minutes.
  5. Cool in the pan on a wire rack.  When cool, remove from the pan and cut in 72 pieces.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

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