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Caramel Butter-Pecan Bars for a Crowd Recipe

Caramel Butter-Pecan Bars for a Crowd Recipe

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.
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Caramel Butter-Pecan Bars for a Crowd

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Reviewed Oct. 6, 2014

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

Reviewed Jun. 22, 2014

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

Reviewed Dec. 3, 2013

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

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."

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."

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!!!"

Reviewed Dec. 14, 2010

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

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  "

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?"

Reviewed Oct. 13, 2009

"These melt in your mouth bars were delicious."

Reviewed Oct. 9, 2009

"Any hints on how not to get white spots on the chocolate after it cools?"

Reviewed Oct. 9, 2009

"Very quick and easy to make, delicious. I'll be sure to make this recipe again."

Reviewed Oct. 1, 2009

"If you are allergic to nuts, just leave them out. Show-Me-Chic has the right idea by subbing toffee bits for the nuts."

Reviewed Sep. 30, 2009

"What about toffee bits? or dried fruit?? Or apples? Sounds good to me. "

Reviewed Sep. 30, 2009

"Sounds delicious, but what if you can't eat nuts?? what could you use instead??"

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