Butter Pecan Cake Bars
These Butter Pecan Cake Bars offer a rich, buttery flavor that delights the palate. The soft, tender base supports a gooey layer of caramelized pecans, creating a contrast of textures that feels luxurious.Toasted pecans bring a deep, nutty taste that enhances the sweetness of the topping. Bars hold their shape well, making them easy to serve and share.
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer or hand whisk
- Saucepan
- Spatula
- Knife for chopping pecans
- Measuring cups and spoons
Ingredients
For the crust:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the butter pecan filling:
- 1/2 cup 1 stick unsalted butter
- 1 cup brown sugar packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
Prepare the crust:
- Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add vanilla extract, then gradually mix in flour and salt until a dough forms. Press the dough evenly into the bottom of a greased 9×13 inch baking pan. Bake for 12–15 minutes until lightly golden. Remove and let cool slightly.
Toast the pecans:
- While the crust is baking, toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside.
Make the butter pecan filling:
- In a small saucepan over medium heat, melt the butter. Stir in brown sugar and heavy cream. Bring to a gentle boil, then reduce heat and simmer for 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla extract and toasted pecans.
Assemble the bars:
- Pour the butter pecan mixture evenly over the pre-baked crust, spreading it with a spatula to cover all areas.
Bake and cool:
- Bake in the preheated oven for 15–20 minutes, until the filling is bubbly and slightly set. Remove from oven and let cool completely at room temperature. Once cooled, cut into bars and serve.