These easy Salted Caramel Pecan Bars are made with refrigerated sugar cookie dough, crushed pecans, and a caramel sundae topping for a dessert that’s sweet, salty, and irresistible.
Easy Salted Caramel Pecan Bars
This is one of the first desserts I make when fall arrives. I like to serve these warm, topped with a scoop of vanilla ice cream—the contrast of hot bars and cold ice cream is delightful.
These bars are drizzled with extra caramel and finished with kosher sea salt for the classic sweet-and-salty finish. The buttery sugar-cookie crust, creamy caramel layer, and toasted pecans make each bite rich and satisfying.
Ingredients
- 16.5 ounce roll refrigerated sugar cookie dough
- 1/2 cup caramel sundae topping
- 3 tablespoons caramel sundae topping (reserved for drizzling)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher sea salt
- 1 cup halved pecans (crushed or chopped)
How To Make Recipe – Step By Step
STEP 1: Preheat the oven to 350°F (175°C). Prepare an 8×8-inch baking pan with nonstick spray. For easiest removal, line the pan with foil or parchment paper and spray the lining.
STEP 2: Reserve 1/2 cup of the cookie dough and refrigerate it. Press the remaining cookie dough evenly into the bottom of the prepared pan to form the crust.
STEP 3: Bake the crust for about 20 minutes, or until it is lightly golden brown.
STEP 4: While the crust bakes, prepare the caramel filling.
STEP 5: In a small bowl, combine 1/2 cup caramel topping with the 2 tablespoons of flour and mix until smooth. Once the crust is out of the oven, spread the caramel mixture over the top of the crust, leaving a small border around the edges.
STEP 6: Sprinkle half of the pecans over the caramel layer. Remove the reserved 1/2 cup cookie dough from the refrigerator, break it into small pieces, and scatter it over the pecans. Finish by sprinkling the remaining pecans on top.
STEP 7: Return the pan to the oven and bake for about 30 minutes, or until the top is a light golden brown and the caramel is set.
STEP 8: Cool the bars in the pan for at least one hour. Once cooled, drizzle the reserved 3 tablespoons caramel topping across the top and sprinkle with kosher sea salt to taste. Cut into bars and serve.
Enjoy warm, with ice cream if you like.
How To Store
Store cooled bars in an airtight container in the refrigerator for 3–4 days. If stacking bars, layer parchment or wax paper between them to prevent sticking. Remove from the refrigerator about 30 minutes before serving to let them soften slightly.
Variations for Salted Caramel Bars With Pecans
- Drizzle melted chocolate along with the caramel for a double-sauce finish.
- Stir in semi-sweet chocolate chips into the caramel layer before baking.
- Add peanut butter chips for a nutty, savory twist.
Easy Salted Caramel Pecan Bars
Ingredients
- 16.5 ounce roll refrigerated sugar cookie dough
- 1/2 cup caramel sundae topping
- 3 tablespoons caramel sundae topping, reserved for drizzling
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher sea salt
- 1 cup halved pecans
Instructions
- Preheat oven to 350°F. Prepare an 8×8 pan with nonstick spray or line with foil/parchment and spray.
- Reserve 1/2 cup of cookie dough in the refrigerator and press the remaining dough into the pan to form the crust.
- Bake the crust 20 minutes until lightly golden.
- While the crust bakes, mix 1/2 cup caramel topping with the flour until combined.
- Spread the caramel mixture over the baked crust, leaving a small border around the edges.
- Sprinkle half the pecans over the caramel. Crumble the reserved 1/2 cup dough over the top and add the remaining pecans.
- Bake 30 minutes more, until the top is light golden brown.
- Cool at least 1 hour. Drizzle reserved 3 tablespoons caramel on top and sprinkle with sea salt. Cut into bars and serve.
The nutritional information provided is approximate and should be used as a general guideline; actual values vary by ingredients and methods.
