Salted Caramel Pecan Squares with Full Chocolate Drizzle

February 8, 2025

Indulgent layers of buttery shortbread, gooey salted caramel, and crunchy pecans create the ultimate dessert square!

Yield

Ingredients

For the Shortbread Base:

For the Salted Caramel Pecan Topping:

For the Chocolate Drizzle:

For Garnish:

Instructions

Prepare the Shortbread Base:

Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the flour and salt, mixing until the dough comes together.
Press the dough evenly into the prepared pan, using your hands or a flat-bottomed glass to smooth it out.
Bake for 20–25 minutes, or until the edges are lightly golden. Let it cool slightly while you prepare the topping.

Make the Salted Caramel Pecan Topping:

In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar, honey (or maple syrup), and heavy cream.
Bring the mixture to a gentle boil and let it cook for 3–4 minutes, stirring constantly, until slightly thickened.
Remove from heat and stir in the vanilla extract, sea salt, and chopped pecans.

Assemble and Bake:

Pour the caramel pecan mixture evenly over the baked shortbread base, spreading it out gently with a spatula.
Return the pan to the oven and bake for an additional 15–20 minutes, or until the topping is bubbling and golden.
Remove from the oven and let the bars cool completely in the pan.
For best results, chill in the refrigerator for at least 1 hour before slicing.

Prepare and Apply the Chocolate Drizzle:

Melt the chocolate chips in a heatproof bowl set over a pot of simmering water (double boiler method), stirring frequently until smooth. Avoid letting the bowl touch the water.
Stir in the coconut oil or butter if desired.
Once the squares are fully cooled, drizzle the melted chocolate generously over the entire surface of the caramel pecan squares, ensuring an even layer.
Let the chocolate set at room temperature or in the refrigerator before slicing into squares.

Garnish:

Top each square with pecan halves and a sprinkle of flaky sea salt for an elegant finishing touch.

Storage: Store the squares in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Make-Ahead: These bars can be frozen for up to 3 months. Thaw at room temperature before serving.
Nut Options: Substitute walnuts or mixed nuts for the pecans if desired.