Nutcraker’s Salted Caramel Pecan Shortbread Bars

Nutcraker's Salted Caramel Pecan Shortbread Bars
  • 60M Total Time

  • 10M Prep Time

  • 11 Ingredients

  • 20 Servings

Ingredients and Directions


  1. Preheat oven to 350°F. Prepare a 9”x13” baking dish with aluminum foil, leaving an overhang on the edges for easy removal.

  2. In a medium bowl, use an electric hand mixer to cream together ¾ cup butter and sugar. Add flour and mix until combined.

  3. Firmly press mixture into the prepared baking dish. Bake 15-20 minutes, until edges are just starting to brown.

  4. Meanwhile, in a small saucepan over low heat, add caramels, milk and 2 tablespoons butter. Cook until caramels are smooth and melted. Allow to cool slightly.

  5. In a medium bowl, combine brown sugar, eggs, vanilla and salt. Gradually mix in the caramel mixture, then stir in pecans. Pour filling over warm crust.

  6. Bake 25-30 minutes, until filling is set. Allow to cool completely, then refrigerate 1-4 hours.

  7. Sprinkle with flaky salt and serve. Refrigerate leftovers up to 3 days.


  • ¾ cup + 2 Tbsp unsalted butter, softened and divided
  • ½ cup sugar
  • 1 ¾ cup all-purpose flour
  • 18 caramel candies (individually wrapped)
  • 2 Tbsp milk
  • ¼ cup light brown sugar
  • 2 Eggs, large
  • ½ tsp. vanilla extract
  • 1/8 tsp salt
  • 1 cup chopped pecans
  • Pinch Kosher or Sea Salt (to serve)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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