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Salted Caramel Pecan Shortbread Bars

Prep time: 10 mins

Cook time: 50 mins

Serve count: 20


3/4 Cup + 2 tbsp Unsalted Butter, salted and divided

1/2 Cup Sugar

1 3/4 Cup All-Purpose Flour

18 Caramel Candies

2 tbsp Milk

1/4 Cup Light Brown Sugar

2 Large Eggs

1/2 tsp Vanilla Extract

1/8 tsp Salt 1 Cup Chopped pecans

Pinch of Kosher or Sea Salt (to serve)


1. Preheat oven to 350 degrees. Prepare a 9"x13" baking dish within aluminum foil, leaving an overhand on the edges for easy removal. 

2. In a medium bowl, mix to cream together 3/4 cup butter and sugar. Add flour and mix until combined. 

3. Firmly press mixture into the prepared baking dish. Bake 15-30 minutes, until edges are just starting to brown. 

4. Meanwhile, in a small saucepan over low heat, add caramels, milk and 2 tablespoons butter. Cook until caramels are smooth and melted. Allow to cool slightly. 

5. In a medium bowl, combine brown sugar, eggs, vanilla and salt. Gradually mix in the caramel mixture, then stir in pecans. Pour filling over warm crust. 

6. Bake 25-30 minutes, until filling is set. Allow to cool completely, then refrigerate 1-4 hours. 

7. Sprinkle with flaky salt and serve. Refrigerate leftovers up to 3 days.