How do I achieve a gooey caramel center?

Simmer the caramel mixture gently until it thickens but remains pourable, then bake it over the crust to set without hardening fully.

Can I toast the pecans differently?

Yes, pecans can be toasted in a dry skillet over medium heat until fragrant or baked in the oven for even toasting.

Walnuts or almonds work well as substitutes, offering different textures and flavors while complementing the caramel.

Keep bars in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Use softened butter and avoid overmixing the dough to ensure a tender, crumbly crust texture.

Rich, buttery bars with a soft, gooey caramel center and toasted pecans, finished with a touch of flaky sea salt for the ultimate sweet-salty treat.

I first made these bars for a family gathering and they disappeared within minutes thanks to their irresistible taste and texture.

Crust: 1 cup (225 g) unsalted butter softened, 1/2 cup (100 g) granulated sugar, 2 cups (250 g) all-purpose flour, 1/4 tsp fine sea salt
Caramel Layer: 1 cup (225 g) unsalted butter, 1 cup (220 g) light brown sugar packed, 1/3 cup (80 ml) light corn syrup, 1/2 cup (120 ml) sweetened condensed milk, 1 tsp vanilla extract, 1/2 tsp fine sea salt
Topping: 1 1/2 cups (150 g) pecan halves lightly toasted, Flaky sea salt for sprinkling

Preheat Oven:: Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper leaving an overhang for easy removal.
Make Crust:: In a large bowl cream together the butter and granulated sugar until light and fluffy. Mix in flour and salt until a crumbly dough forms. Press evenly into the prepared pan. Bake for 18 20 minutes or until lightly golden. Set aside to cool slightly.
Prepare Caramel:: In a medium saucepan over medium heat melt the butter. Stir in brown sugar corn syrup and sweetened condensed milk. Bring to a gentle boil stirring constantly for 6 8 minutes until the caramel thickens and darkens slightly. Remove from heat and stir in vanilla and salt.
Assemble Bars:: Pour the hot caramel evenly over the baked crust. Sprinkle toasted pecans on top pressing them gently into the caramel.
Bake Again:: Bake for 15 18 minutes more until the caramel is bubbling and set around the edges. Remove from oven and immediately sprinkle with flaky sea salt.
Cool and Serve:: Cool completely in the pan then lift out and cut into bars.

These bars make the perfect treat for sharing at family celebrations and always bring smiles all around.

9x13-inch (23x33 cm) baking pan, parchment paper, mixing bowls, hand mixer or stand mixer, saucepan, spatula

Contains dairy (butter sweetened condensed milk), tree nuts (pecans) and gluten (wheat flour). Always double-check labels for allergens if unsure.

Per serving: Calories 350, Total Fat 22 g, Carbohydrates 38 g, Protein 3 g

Enjoy these bars slightly warm or at room temperature for the best gooey texture and rich flavor.

→ How do I achieve a gooey caramel center?: Simmer the caramel mixture gently until it thickens but remains pourable, then bake it over the crust to set without hardening fully.
→ Can I toast the pecans differently?: Yes, pecans can be toasted in a dry skillet over medium heat until fragrant or baked in the oven for even toasting.
→ What alternatives are there for pecans?: Walnuts or almonds work well as substitutes, offering different textures and flavors while complementing the caramel.
→ How to store these bars for best freshness?: Keep bars in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
→ Is there a way to make the crust more tender?: Use softened butter and avoid overmixing the dough to ensure a tender, crumbly crust texture.