![Nutcrackers Salted Caramel Pecan bars](https://de8pzpyxqwgwm.cloudfront.net/generalUploads/recipe-images/Nutcrackers-Salted-Caramel-Pecan-bars_1920x760.jpg?mode=crop&pos=center-center&w=55&h=21&c=57c50d55&v=75adac2e2b575fd02fb40aa5a9e00b94bd9ebcd9ae12bb5a48cff1cc2981a4e4)
Holiday - Dessert
Nutcracker's Salted Caramel Pecan Bars
Nutcracker’s Salted Caramel Pecan Bars are a quick and easy recipe that anyone would love to find underneath the tree.
![Nutcrackers Salted Caramel Pecan bars](https://de8pzpyxqwgwm.cloudfront.net/generalUploads/recipe-images/Nutcrackers-Salted-Caramel-Pecan-bars_1200x1200.jpg?mode=crop&pos=center-center&w=50&h=50&c=5e8d7ba3&v=a63c6e8e014aa934718c48425fb282bfbd05bb8f090ec314de4eda53f71716fb)
Prep + Chill Time
4 hours 40 min
Cook Time
50 min
Total Time
5 hours 30 min
These nutty bunches of joy spread holiday cheer with flavorful ingredients like chopped pecans, caramel candies, light brown sugar and vanilla extract. And once you add the 2 large eggs, you’ll be giving the gift of incredible taste.
Ingredients
- 3/4 cup + 2 Tbsp unsalted butter, softened and divided
- 1/2 cup sugar
- 1 3/4 cup all-purpose flour
- 18 caramel candies (individually wrapped)
- 2 tbsp milk
- 1/4 cup light brown sugar
- 2 large Rosemary Farm eggs
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 cup chopped pecans
- pinch of kosher or sea salt (to serve)
Instructions
- Preheat oven to 350°F. Prepare a 9”x13” baking dish with aluminum foil, leaving an overhang on the edges for easy removal.
- In a medium bowl, use an electric hand mixer to cream together 3/4 cup butter and sugar. Add flour and mix until combined.
- Firmly press mixture into the prepared baking dish. Bake 15-20 minutes, until edges are just starting to brown.
- Meanwhile, in a small saucepan over low heat, add caramels, milk and 2 tablespoons butter. Cook until caramels are smooth and melted. Allow to cool slightly.
- In a medium bowl, combine brown sugar, eggs, vanilla and salt. Gradually mix in the caramel mixture, then stir in pecans. Pour filling over warm crust.
- Bake 25-30 minutes, until filling is set. Allow to cool completely; then, refrigerate 1-4 hours.
- Sprinkle with flaky salt and serve. Refrigerate leftovers up to 3 days.
![](/assets/images/egg-carton.png)
View Our Blog
Check out our blog to learn more about our process, our partners, and the great eggs we produce.