Salted Pecan Bars

Salted Pecan Bars are a heavenly dessert that strikes the perfect balance between sweet and savory. With a buttery shortbread crust and a luscious caramel-pecan filling, each bite is enhanced by a sprinkle of flaky sea salt, making these bars an irresistible treat for any occasion. Whether you're hosting a gathering or simply craving something sweet, these bars will satisfy your taste buds and impress your guests.

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Dessert Cuisine: American Keyword: For added flavor, consider mixing in chocolate chips or dried fruits with the pecans. Store leftovers in an airtight container at room temperature for up to one week. Servings: Makes approximately 18 bars Calories: 210kcal Author: Tisha

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
1/2 cup (1 stick) unsalted butter
1/2 cup packed light brown sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups pecan halves
1/2 teaspoon flaky sea salt, for sprinkling

Instructions

Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing for overhang, and lightly spray with cooking spray.
For the crust, whisk together 2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt in a bowl. Cut in 1 cup cold cubed butter until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan and bake for 18-20 minutes until lightly golden. Set aside.
For the topping, combine 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup corn syrup, and 1/4 teaspoon salt in a saucepan over medium heat. Boil while stirring constantly, then reduce heat and simmer for 1 minute.
Remove from heat and stir in 1 teaspoon vanilla extract and 3 cups pecan halves until combined.
Pour the pecan mixture over the warm crust, spreading evenly. Bake for an additional 20-25 minutes until bubbly.
Sprinkle with flaky sea salt immediately after removing from the oven. Cool completely in the pan before lifting out by parchment to cut into bars.

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