After tasting Sarah White’s pecan bars after last fall’s Edible Bozeman photoshoot, I had a hard time forgetting about them. So, when I needed a mailable treat for my dad’s birthday, I knew just what to make. I scaled down this recipe from a half-sheet pan to a quarter-sheet (about 9- by 13-inches), which is much more manageable for us non-pastry chefs.
Happy Birthday Dad! I’ll mail another batch soon.
Pecan Caramel Bars
makes one 9- by 13-inch pan yielding 12 squares or 24 slim rectangles after trimming edges; adapted from "Pecan Toffee Bars" by Sarah White, published in Edible Bozeman Fall 2025
Ingredients
shortbread crust
- 1 cup unsalted butter, softened 2 sticks; 16 tablespoons
- ½ cup granulated sugar
- ¼ teaspoon Kosher salt
- 1 large egg
- 1½ cup all-purpose flour
pecan topping
- ½ cup unsalted butter 1 stick; 8 tablespoons
- ¾ cup brown sugar 165 grams
- 2 tablespoons granulated sugar
- ¼ cup honey 85 grams
- ⅛ teaspoon Kosher salt
- 3 tablespoons heavy cream
- 12 ounces toasted pecans (350° about 10 minutes), roughly chopped
Instructions
shortbread crust
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Preheat oven to 325°F. Using a stand mixer with paddle attachment, cream butter, sugar, and salt. Add egg and mix until combined. Add flour and mix until combined. Dough will be tacky.
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Line a quarter-sheet pan (about 9- by 13-inch) with parchment, leaving 1-inch overhang on both long edges. With floured hands, press dough into pan and smooth top with the flat bottom of a measuring cup. Prick surface with fork. Bake for 30–40 minutes, until edges begin to turn golden and the center is firm.
pecan topping
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Increase the oven temperature to 375°F.
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In a heavy saucepan over medium heat, melt butter with sugars, honey, and salt, stirring to combine. Cook until the caramel reaches 257°F (hard ball), which won't take long. Remove from heat and stir in the heavy cream then add the chopped pecans.
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Dollop the pecan caramel over the baked shortbread crust and smooth to an even layer. Bake 10 minutes until caramel is bubbly at the edges. Transfer to a rack to cool completely before cutting.
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To cut: lift slab using the parchment edges and transfer to a baking board. Trim edges with a sharp chef's knife then cut as desired.
Recipe Notes / Tips
- Keep at room temperature loosely covered with parchment
- To freeze: wrap in parchment then zip-lock storage bag. Freeze flat by setting the packed bars on a small sheet pan.
- These bars ship wonderfully, if packed flat (as for freezing) with no jiggle-room in the box. Splurge for 3 day delivery or faster.
