Salted Caramel Pecan Squares with Full Chocolate Drizzle

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

Yield

• Makes 16 squares

Ingredients

For the Shortbread Base:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Salted Caramel Pecan Topping:

• 1 cup (2 sticks) unsalted butter
• 1 cup light brown sugar, packed
• 1/3 cup honey or pure maple syrup
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 2 1/2 cups pecans, roughly chopped

For the Chocolate Drizzle:

• 1 cup (6 oz) semi-sweet or dark chocolate chips
• 1 teaspoon coconut oil or butter (optional, for smoother drizzle)

For Garnish:

• Pecan halves 
• Flaky sea salt, for sprinkling

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.

Kitchen Tips

• 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.

Nutritional Information (Per Square)

Calories, 360 | Protein, 3g | Carbohydrates, 34g | Fiber, 3g | Net Carbohydrates, 31g | Fat, 23g | Saturated Fat, 12g | Cholesterol, 55mg | Sodium, 190mg | Sugars, 23g | Glycemic Index, Medium