Caramel Butter-Pecan Bars for a Crowd Recipe
Caramel Butter-Pecan Bars for a Crowd Recipe photo by Taste of Home
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Caramel Butter-Pecan Bars for a Crowd Recipe

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4.5 15 12
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These melt-in-your-mouth bars from Mary Jean Hlavac in McFarland, Wisconsin are simply to die for. They go together in 10 minutes, and even though the chocolate layer takes time to harden (think make-ahead convenience), these treats are definitely worth the wait.
Recommended: Top 10 Dessert Bars
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES: 48 servings


  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup cold butter, cubed
  • 1-1/2 cups chopped pecans
  • 1 jar (12 ounces) caramel ice cream topping, warmed
  • 1 package (11-1/2 ounces) milk chocolate chips

Nutritional Facts

1 each: 140 calories, 8g fat (3g saturated fat), 9mg cholesterol, 61mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 1g protein.


  1. In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Top with pecans. Drizzle caramel topping evenly over pecans.
  2. Bake at 350° for 15-20 minutes or until caramel is bubbly. Sprinkle with chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Cut into bars. Yield: 4 dozen.
Originally published as Caramel Butter-Pecan Bars in Simple & Delicious September/October 2006, p61

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katlaydee3 User ID: 3741999 144832
Reviewed Oct. 6, 2014

"Delicious! I made these for a potluck at work and everyone loved them."

grannielinda User ID: 7448444 66103
Reviewed Jun. 22, 2014

"my family loves these and ask me to make for all special occasions"

jblatter User ID: 2501566 166340
Reviewed Dec. 3, 2013

"Could cashews or almonds be used in place of pecans?"

mondak66 User ID: 4234426 208293
Reviewed Apr. 20, 2013

"This recipe is wonderful! So good and so quick and easy. Certainly a favorite of the family...never any left. They freeze well too."

ColleenaG User ID: 1190332 144469
Reviewed Oct. 29, 2012

"My family loved these bars...soooo rich and good. I thought they were a little expensive (pecans alone were $6) but I will make again."

bridgettevh User ID: 3319826 144468
Reviewed Mar. 21, 2011

"These are my husbands FAVORITE!!! He took some to work and his friends wanted the recipe. Hence the reason why I am online printing and rating this recipe. Thanks!!!"

Amy the Midwife User ID: 2816815 144831
Reviewed Dec. 14, 2010

"Rich...Simple...SO Good!"

jacquot5 User ID: 1443092 160472
Reviewed Oct. 28, 2010

" The white spots have to do with the fat particles of the chocolate or the cocoa butter.  This is very common in chocolate products if the correct heating and cooling process (commonly referred to as the tempering process) is not done correctly.  The fat particles begin to surface and what you see are white spots on the top.  You must go through a heating and cooling process to eliminate the spots.  I am not sure of the exact temperatures that must be maintained but I am sure there is some information on the net that could help you out.

Hope this helps.
Scott  "

imadartingranny User ID: 1011720 66100
Reviewed Oct. 16, 2009

"Very rich and so yummy! When baking does the caramel get bubbly all over or just on the sides? After 18 minutes I took them out and they have stuck tight to the pan. Any ideas?"

mkschian User ID: 1951874 91713
Reviewed Oct. 13, 2009

"These melt in your mouth bars were delicious."

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