Brown Butter Pecan Pie Bars with Salted Caramel Sauce
Calling all pecan pie lovers to try these bars that are easier and quicker to make, easier to serve, and dare I say, taste better?!?!
I make my favorite caramel pecan pie filling but I baked it on a thickkkk brown butter shortbread and ohhhhhh my is she good.
If you’re not familiar with my pecan pie, it’s THE BEST. It’s made with homemade salted caramel sauce because I don’t like using corn syrup so the texture and flavor is superior. If you haven’t made caramel sauce at home yet, make sure to read my post on that. & if you haven’t browned butter, please do so because that is also superior, I have a full post on that too.
I also have pecan pie brownies because I love you and you will love them. & if you’re just here for all the pecan treats, you must make a double batch of praline pecans for the season & I promise you’ll love my turtle cake and my pumpkin upside pecan cake.
Frequently Asked Questions
No but you do have to measure it as if it was browned because when you brown butter, it reduces by almost 20% so 1 cup of butter is not equal to 1 cup of butter that gets browned. Get it? So if you’re skipping the browning, measure out 186 grams or butter not 227 grams.
Yup, you can use dairy free butter in the caramel, shortbread and filling. You can even brown dairy free butter.
Yup you can use a 1:1 substitute like King Arthur or Bob’s Red Mill.
You sure can. I would opt for the kind in a jar not the squeezy kind.
Pecan Pie Bar Recipe
Equipment
- 1 8×8 baking pan
- 1 medium bowl
- 1 Whisk
- 1 small saucepan
- 1 small heat safe bowl
Ingredients
Salted Caramel Sauce
- 200 grams granulated sugar
- 60 mL water
- 56 grams salted butter, room temperature
- 120 mL heavy whipping cream, room temperature
- 1/2 tsp fine sea salt
Brown Butter
- 283 grams salted butter, brown to 233 grams
Shortbread
- 186 grams browned butter , melted
- 100 grams light brown sugar
- 2 tsp vanilla bean paste
- 1/4 tsp cinnamon
- 240 grams all-purpose flour, spooned and leveled
Pecan Filling
- 150 grams salted caramel sauce*
- 66 grams light brown sugar, lightly packed
- 2 large eggs, room temperature
- 47 grams browned butter, melted
- 1 tsp vanilla bean paste, or extract
- 150 grams roughly chopped pecans
- pinch of sea salt flakes
Method
Caramel Sauce
- Begin by preparing the homemade salted caramel sauce. In a medium saucepan, heat the sugar and water over medium heat. Place the lid on the pan and remove it every 2-3 minutes to swirl (NOT stir) the sugar.200 grams granulated sugar, 60 mL water
- Once the sugar changes to an amber color, remove it from heat (it will continue cooking because the pan is hot so do this immediately). Stir in the butter and whisk continuously. Once that's combined, stir in the heavy cream and then the salt.56 grams salted butter room temperature, 120 mL heavy whipping cream room temperature
- Once it's all mixed, pour it into a heat safe bowl and stir in the salt. Set it aside and allow it to cool at room temperature for about an hour. It doesn't have to cool fully, just enough not to cook the eggs in the filling.1/2 tsp fine sea salt
Brown Butter
- If the butter is cold, cut it into cubes and place it into a light colored, medium size saucepan, over medium-low heat.283 grams salted butter brown to 233 grams
- Use a wooden spoon or rubber spatula to stir the butter occasionally. It will begin to bubble, continue stirring intermittently.
- Once it begins to foam, you won’t be able to see what’s happening so stir continuously, making sure to scrape the solids off the bottom of the pan. The milk solids will begin to settle on the bottom of the pan and darken in color.
- Remove from the heat and continue stirring for another minute or so, until the butter darkens into an amber color.
- Pour the butter, with all the little solid bits, into a heat safe jar and allow it to cool.
Shortbread
- Preheat the oven to 350F (177C) and grease and line an 8×8 baking pan with baking spray and parchment paper.
- Measure out the brown butter and allow it to cool for a few minutes before using.186 grams browned butter melted
- Add in the brown sugar, vanilla and cinnamon and mix until they're well combined.100 grams light brown sugar, 2 tsp vanilla bean paste, 1/4 tsp cinnamon
- Fold in the flour, just until the last streak of flour is mixed in, and press into the prepared pan.240 grams all-purpose flour spooned and leveled
- Bake for about 15 minutes, just until the edges are starting to brown. Remove from the oven and allow to cool while you prepare the filling.
Filling
- In a medium bowl, combine the cooled caramel sauce, brown sugar, eggs, brown butter and vanilla until they're smooth. Add the pecans and toss until they're fully coated.150 grams salted caramel sauce*, 66 grams light brown sugar lightly packed, 2 large eggs room temperature, 47 grams browned butter melted, 1 tsp vanilla bean paste or extract, 150 grams roughly chopped pecans
- Pour the filling over the crust and return to the oven for about 30 minutes, until the filling no longer looks wet or liquid-y. It should be sightly puffed around the edges and have slight wobble in the center when you jiggle it.
- Remove from the oven and cool completely before slicing. I like to refrigerate it before slicing so I can get cleaner slices.
- Top with extra salted caramel sauce and a pinch of sea salt flakes.pinch of sea salt flakes
