Pecan Brickle Bars
Square bar cookies with butter shortbread crust, pecan brickle topping, and chocolate layer.
Story
These classic American bar cookies begin with a tender, buttery shortbread-style crust that provides a rich foundation for the layers above. A generous topping of crunchy pecan brickle adds caramelized sweetness and nutty depth, while a smooth chocolate finish ties everything together. Cut into neat squares, these bars are a beloved treat for gatherings, holiday platters, and casual dessert tables, offering a satisfying balance of buttery, toasty, and chocolatey flavors in every bite.
Ingredients
all-purpose white flour
1 1/4 cups
chopped pecans
3 cups (12 ounces)
sugar
3 tablespoons
salt
3/4 teaspoon
cold unsalted butter (cut into chunks)
1/2 cup (1 stick)
cold unsalted butter (cut into chunks)
3/4 cup (1 1/2 sticks)
packed light brown sugar
1 cup plus 2 tablespoons
light cream (plus more if needed)
1 tablespoon
salt
1/4 teaspoon
light corn syrup
1/4 cup
light cream
2 tablespoons
vanilla extract
1 1/2 teaspoons
semisweet chocolate morsels
1 cup (6 ounces)
Instructions
1
Prepare the crust
Generously grease a 9-by-13-inch baking pan or coat with nonstick spray. In a medium bowl, thoroughly stir together the flour, sugar, and salt. Using forks, a pastry blender, or your fingertips, cut in the butter until the mixture is the consistency of fine meal. Sprinkle the cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture holds together. If necessary, add up to 3 teaspoons more cream until the mixture holds together but is not wet.
2
Chill the dough
Firmly press the dough in an even layer into the baking pan. Refrigerate for 30 minutes.
3
Prepare the caramel layer
In a 3-quart heavy saucepan, thoroughly stir together the cream, corn syrup, butter, sugars, and salt. Bring to a boil over high heat, stirring; initially, it will boil up the pot sides, then gradually subside. Adjust the heat so the mixture boils briskly but not hard, and boil, stirring occasionally, for about 5 minutes, or until the mixture thickens somewhat. Reduce the heat to a simmer and insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. Simmer, stirring occasionally and watching carefully to prevent burning, until the thermometer registers 245 to 246 degrees F. Immediately remove the pan from the heat. Stir in the vanilla and 1 1/2 cups of the pecans.
4
Bake the crust
Preheat the oven to 350 degrees F. Bake in the middle of the oven for 21 to 25 minutes, or until browned at the edges and firm when pressed in the center. Set aside.
5
Assemble and top
Spread the caramel evenly over the crust, all the way to the edges. Immediately sprinkle the chocolate morsels evenly over the caramel layer. Let stand until the morsels melt, then, using a table knife, spread the melted chocolate over the caramel. Chop the remaining 1/2 cup pecans finely and sprinkle evenly over the chocolate. Refrigerate until completely cooled.
6
Cut and store
Using the overhanging foil as handles, transfer the slab to a cutting board. Carefully peel off and discard the foil. Using a large, sharp knife, cut the slab into 36 bars; wipe the knife clean between cuts. Store in an airtight container for up to 1 week or freeze for up to 2 months.
