Ingredients List
Below you’ll find a detailed list of everything you need. Most of these are pantry staples, which makes this recipe even more convenient.
🧈 For the Base:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
🍯 For the Caramel Layer:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
🍫 For the Topping:
- 1 ½ cups semi-sweet chocolate chunks or chips
- 1 ½ cups chopped pecans (toasted, if desired)
Optional: Flaky sea salt for garnish
Step-by-Step Directions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures even baking. Grease a 9×13-inch glass or metal baking pan and line it with parchment paper, leaving a slight overhang on the sides for easy lifting later.
Step 2: Mix the Base
In a large mixing bowl, whisk the melted butter, brown sugar, and vanilla extract until smooth and glossy. Gradually add flour, baking soda, and salt. Stir until a soft dough forms — it should be thick but pliable.
Step 3: Press and Bake
Press the dough evenly into your prepared pan. Bake for 12–15 minutes, or until the edges start to turn golden brown. The base should be slightly firm but not hard. This crust acts as the foundation for your layers.
Step 4: Prepare the Caramel Sauce
While your crust bakes, prepare the caramel layer. In a medium saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved. Pour in the heavy cream and stir constantly until the mixture begins to bubble gently. Simmer for 4–5 minutes. The sauce will thicken slightly and develop that irresistible caramel aroma. Remove from heat and stir in vanilla.
Step 5: Layer the Caramel
Once the base comes out of the oven, immediately pour the warm caramel sauce evenly over it. Use a silicone spatula to spread it all the way to the corners. The heat from the crust helps the caramel sink in just enough to bind the layers together.
Step 6: Add Chocolate and Nuts
Sprinkle your chocolate chunks evenly over the warm caramel layer. Wait about two minutes for the heat to soften the chocolate, then spread it slightly or leave it chunky for texture. Finally, scatter chopped pecans across the top, pressing them gently into the melted chocolate so they adhere.
Step 7: Cooling and Setting
Let the bars cool completely before slicing. You can speed this up by refrigerating the pan for about 45 minutes. Once firm, use the parchment paper overhang to lift the bars out and transfer them to a cutting board. Slice into even squares or rectangles.
Tips for Success
- Use quality chocolate. The better your chocolate, the richer your bars will taste.
- Don’t overcook the caramel. Keep it smooth and golden, not dark and brittle.
- Toasting pecans enhances their natural oils and deepens their flavor — highly recommended.
- Chill before cutting. Cold bars slice neatly, creating perfect squares for presentation.
- Line your pan. Parchment paper makes removal much easier and prevents sticking.
Flavor Variations
One of the best things about this recipe is how versatile it is. Here are some creative ways to make it your own:
- Salted Caramel Version: Sprinkle flaky sea salt on top right after layering the chocolate.
- White Chocolate Dream: Substitute white chocolate for a sweeter, creamier taste.
- Mocha Magic: Add a teaspoon of espresso powder to the caramel for a coffee twist.
- Nut-Free Crunch: Use crushed pretzels or graham crackers instead of nuts.
- Holiday Delight: Mix in dried cranberries or chopped toffee bits for festive flair.
Serving Suggestions
These bars are pure comfort, but how you serve them can elevate the experience:
- Serve slightly warm with a scoop of vanilla or caramel ice cream.
- Pair with a cup of hot coffee or espresso for an afternoon pick-me-up.
- For parties, cut into bite-size squares and place in mini cupcake liners.
- Drizzle extra melted chocolate on top before serving for a gourmet look.