These salted caramel pecan pie bars have a buttery crust and are topped with a soft caramel layer with just the right amount of chopped pecans. They look really pretty to boot, so perfect for entertaining or to bring to a holiday potluck.
Crust:
3/4 cup salted butter, softened
1/4 cup white sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups all purpose flour
Filling:
2 1/2 cups chopped pecans
2 tablespoons all purpose flour
1/4 teaspoon salt
1 cup white sugar
1 cup whipping cream
6 tablespoons salted butter
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon flaky sea salt, or to taste
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
For the crust, beat 3/4 cup butter, 1/4 cup sugar, 1 1/2 teaspoons vanilla, and 1/4 teaspoon salt in a bowl with an electric mixer on medium speed until fluffy. Beat in 2 cups flour until the mixture looks like coarse crumbs.
Press dough evenly into the prepared pan, using the bottom of a measuring cup to flatten the dough. Bake until lightly browned, 18 to 20 minutes.
For the filling, toss together pecans, 2 tablespoons flour, and 1/4 teaspoon salt in a small bowl.
Combine 1 cup sugar, the cream, 6 tablespoons butter, and honey in a saucepan over medium heat. Cook until butter melts, stir to combine. Clip a candy thermometer to the side of the pan. Continue cooking until golden and the temperature reaches 245 degrees F (118 degrees C), firm-ball stage, about 16 minutes. Remove from heat.
Stir in pecan mixture and 1 teaspoon vanilla. Pour over the crust. Bake until the topping has small bubbles all over the surface, 10 minutes. Sprinkle evenly with flaky sea salt.
Cool completely on a wire rack, about 1 hour. Use the parchment paper to lift the bars from the pan before cutting.
