Caramel Pecan Bars Recipe
Caramel Pecan Bars Recipe photo by Taste of Home

Caramel Pecan Bars Recipe

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4.5 33 36
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This pecan bar recipe won first place at a cookie contest held where I work. These rich bars really capture the flavor of pecan pie. —Emma Manning, Crossett, Arkansas
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 48 servings


  • 1 cup butter, cubed
  • 2-1/4 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups chopped pecans
  • Confectioners' sugar, optional

Nutritional Facts

1 each: 124 calories, 8g fat (3g saturated fat), 19mg cholesterol, 62mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 1g protein


  1. In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans.
  2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars. Yield: 4 dozen.
Originally published as Caramel Pecan Bars in Best of Country Cookies 1999, p86

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Reviewed Apr. 23, 2016

"These are "da bomb". To solve the problem other reviewers had about being too done on the outside and not enough in the middle, I used a pyrex baking pan instead of metal and increased the baking time by 5 minutes. They were perfect! Will be making these often."

Reviewed Apr. 6, 2016

"My family loved these!"

Reviewed Mar. 16, 2016

"The whole house enjoyed these. I will definitely make them again."

Reviewed Dec. 19, 2015

"I followed this exactly and in a 9x13 pan it boiled over the pan in the oven. Sides were very crispy and center was still a runny goo. I left it in three more minutes than had to take it out or the sides would be burned. There is a crusty crust over the whole thing. Not to be detoured, I cleaned the oven and tried again in a jelly roll pan with a larger cookie sheet under it. Had husband drizzle egg mixture in slowly so I could stir well so egg wouldn't cook and maybe not have the crust. Again it boiled over the larger pan and still a crust. First pan tastes wonderful but appearance is not a quality to share. Would rate taste a 5 but I don't know if I'll ever get my pans cleaned so rate a 2 due to the mess."

Reviewed Nov. 3, 2015

"Would it be alright to add chocolate chips to this recipe? Granddaughter loves pecan choc. chip pie. Great recipe."

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