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Ultra close-up macro of gooey brown butter pecan pie bar with caramel drip and flaky sea salt

Gooey Brown Butter Pecan Pie Shortbread Bars

All the rich, decadent flavor of classic Southern pecan pie with zero pie crust stress! Featuring a crumbly, melt-in-your-mouth vanilla shortbread crust smothered in a gooey, toasted brown butter caramel and packed with crunchy roasted pecans. Finished with flaky sea salt for the ultimate holiday showstopper bake.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bakery-style dessert bars
Calories: 385
Ingredients Method Nutrition

Ingredients
  

Melt-in-Your-Mouth Shortbread Crust
  • 2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter softened
  • 1/2 cup granulated cane sugar
  • 1/4 cup light brown sugar packed
  • 1 tsp pure vanilla extract
  • 1/2 tsp fine sea salt
Gooey Brown Butter Caramel Pecan Topping
  • 1/2 cup (1 stick) unsalted butter browned in saucepan
  • 1 cup dark brown sugar firmly packed for deep toffee flavor
  • 1/3 cup pure maple syrup or pure honey (no corn syrup!)
  • 1/4 cup heavy whipping cream
  • 3 large eggs room temperature
  • 1.5 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 3 cups pecan halves and pieces lightly toasted
  • 1 tsp flaky sea salt for finishing

Method
 

Shortbread Crust Preparation
  1. Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving generous overhang on both sides for effortless lifting.
  2. In a large mixing bowl using an electric mixer or pastry blender, cream together the softened butter, granulated sugar, light brown sugar, vanilla, and salt until fluffy. Gradually add the flour and mix until a soft, crumbly dough forms.
  3. Press the dough firmly and evenly into the bottom of the prepared pan. Prick all over with a fork and par-bake at 350°F for 18 to 20 minutes until lightly golden at the edges. Remove and cool slightly while making the filling.
Brown the Butter
  1. Melt 1 stick of butter in a light-colored saucepan over medium heat. Swirl occasionally as it foams and sizzles. After 4 to 5 minutes, golden-brown specks will form at the bottom with a fragrant nutty aroma. Immediately remove from heat and pour into a heat-safe bowl to stop cooking.
Whisk the Gooey Caramel Pecan Filling
  1. In a mixing bowl, whisk together the browned butter, dark brown sugar, maple syrup, heavy cream, vanilla extract, and cinnamon until glossy and smooth.
  2. Whisk in the lightly beaten eggs until fully incorporated. Fold in the toasted pecan pieces, ensuring every nut is lavishly coated in the caramel mixture.
Assemble, Bake & Set
  1. Pour the gooey pecan mixture over the warm par-baked shortbread crust, spreading it into an even layer right to the edges.
  2. Bake at 350°F (175°C) for 22 to 25 minutes until the caramel is bubbling vigorously across the entire surface and the center has a gentle set jiggle.
  3. Remove from the oven and immediately sprinkle flaky Maldon sea salt over the glistening top. Let cool completely in the pan at room temperature for at least 2 hours (or chill for 1 hour) before lifting out by the parchment and slicing into 16 neat squares!

Nutrition

Calories: 385kcalCarbohydrates: 38gProtein: 4gFat: 26gSaturated Fat: 11gCholesterol: 62mgSodium: 160mgPotassium: 140mgFiber: 2gSugar: 24gVitamin A: 440IUCalcium: 45mgIron: 1.2mg

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