Caramel Pecan Fudge Bars

Decadent three-layer bars with a buttery shortbread crust, gooey caramel-pecan filling, and rich chocolate fudge topping—the ultimate indulgence!

Ingredients

For the Shortbread Crust:

• 1½ cups (190g) all-purpose flour

• ½ cup (100g) brown sugar

• ½ cup (115g) cold unsalted butter, cubed

For the Caramel-Pecan Layer:

• ½ cup (115g) unsalted butter

• ½ cup (100g) brown sugar

• ¼ cup (60ml) honey or maple syrup

• 2 tbsp heavy cream

• ¼ tsp salt

• 2 cups (200g) pecans, roughly chopped

For the Chocolate Fudge Topping:

• 1 cup (175g) semi-sweet chocolate chips

• ¼ cup (60ml) heavy cream

• 1 tbsp unsalted butter

• Flaky sea salt (for garnish)

Instructions

1. Prep & Preheat

• Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.

2. Make the Crust

1. Pulse flour, brown sugar, and butter in a food processor until crumbly.

2. Press into the pan. Bake for 15 minutes until golden.

3. Make the Caramel-Pecan Layer

1. In a saucepan, melt butter, brown sugar, honey, cream, and salt. Simmer 3–4 minutes until thickened.

2. Stir in pecans, then pour over the crust.

4. Add the Fudge Topping

1. Microwave chocolate chips, cream, and butter in 30-second bursts, stirring until smooth.

2. Spread over the caramel layer. Sprinkle with flaky salt.

3. Chill 1 hour to set before slicing.

Why You’ll Love Them

✅ Sweet, salty, and crunchy—texture heaven!
✅ Easier than pecan pie but just as delicious.
✅ Keeps for a week in the fridge (if they last that long!).

Tips & Variations

• Extra decadent: Add ½ tsp espresso powder to the fudge.

• Nut-free: Swap pecans for toasted coconut.

• Shortcut: Use store-bought caramel sauce (reduce sugar in filling).

Slice into squares and enjoy the caramel-chocolate bliss!