Recipe details
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Caramel Crumble Bars
1h 10min
16 servings
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These Caramel Crumble Pecan Pie Bars transform the classic pecan pie into convenient, handheld treats with an irresistible twist. A buttery shortbread crust is topped with a rich caramel pecan filling and finished with a crunchy brown sugar crumble topping. The perfect balance of textures—crisp, gooey, and crunchy—makes these bars an ideal dessert for holiday gatherings, potlucks, or whenever you crave the flavors of pecan pie without the fuss of making a traditional pie.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
24 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Nuts
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Baking Pan
Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
Make the Shortbread Crust
In a large bowl, combine 2 cups of flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt.
Cut in Butter for Crust
Cut in 1 cup of cold butter using a pastry cutter or food processor until mixture resembles coarse crumbs.
Add Vanilla to Crust
Stir in 1 teaspoon vanilla extract until just combined.
Press Crust into Pan
Press the crust mixture firmly and evenly into the bottom of the prepared pan.
Bake the Crust
Bake the crust for 15-18 minutes until lightly golden around the edges.
Chop the Pecans
Roughly chop 2 cups of pecans, leaving 1 cup whole for topping.
Make the Filling
In a large bowl, whisk together eggs until well beaten.
Add Sugars to Filling
Add 1 cup brown sugar to the beaten eggs and whisk until smooth.
Add Remaining Filling Ingredients
Stir in corn syrup, heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon salt, cinnamon, and nutmeg.
Melt Butter for Caramel
In a small saucepan, melt 1/4 cup butter over medium heat.
Make Caramel
Add 1/4 cup brown sugar to the melted butter and cook, stirring constantly, until mixture begins to bubble, about 2-3 minutes.
Combine Caramel with Filling
Pour the caramel into the filling mixture and stir to combine.
Add Chopped Pecans
Fold the chopped pecans into the filling mixture.
Pour Filling Over Crust
Pour the pecan filling over the partially baked crust, spreading evenly.
Prepare Crumble Topping
In a medium bowl, combine remaining 1/2 cup flour, 1/4 cup brown sugar, and oats.
Add Butter to Crumble
Cut in remaining 1/4 cup butter until mixture forms coarse crumbs.
Add Whole Pecans to Crumble
Gently mix the whole pecans into the crumble topping.
Add Crumble Topping
Sprinkle the crumble topping evenly over the filling.
Bake the Bars
Bake for 25-30 minutes, or until the filling is set and the topping is golden brown.
Cool Completely
Allow the bars to cool completely in the pan on a wire rack, about 2 hours.
Chill for Easier Cutting
For cleaner cuts, refrigerate the cooled bars for at least 30 minutes before cutting.
Cut into Bars
Using the parchment paper overhang, lift the bars out of the pan and place on a cutting board. Cut into 16 equal squares.
Serve
Serve at room temperature or slightly warm with a scoop of vanilla ice cream if desired.
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