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Pecan Brickle Bars Recipe

Indulge in these irresistible Pecan Brickle Bars! A buttery shortbread crust provides the perfect foundation for a rich, gooey pecan topping brimming with brown sugar goodness. Finished with a generous drizzle of melted chocolate and crunchy pecans, these bars are the ultimate sweet treat for any occasion. Easy to make and even easier to devour!

Prep Time 30 mins
Cook Time 35 mins
Calories 229.2 kcal
Protein 3g
Rating 5.0 (1 Reviews)
Pecan Brickle Bars 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pecan Brickle Bars

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How to Make Pecan Brickle Bars

  1. Preheat oven to 350°F (175°C). Generously grease a 13x9 inch baking pan or line with parchment paper.
  2. **Make the crust:** In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ¼ teaspoon salt.
  3. Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Sprinkle 6-8 tablespoons ice water over the mixture, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
  5. Press the dough evenly into the prepared baking pan.
  6. Refrigerate for at least 30 minutes.
  7. Bake for 10-12 minutes, or until lightly golden at the edges.
  8. Let cool completely on a wire rack.
  9. **Make the topping:** In a medium saucepan, combine ½ cup (1 stick) unsalted butter, 1 cup packed light brown sugar, ¼ teaspoon salt, ¼ cup light corn syrup, and 2 tablespoons heavy cream.
  10. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, or until slightly thickened.
  11. Remove from heat; stir in 1 teaspoon vanilla extract and 2 ¼ cups pecan halves.
  12. Spread the pecan mixture evenly over the cooled crust.
  13. Bake for 20-25 minutes, or until the topping is bubbly and golden brown.
  14. Let cool completely on a wire rack.
  15. **Add chocolate:** Melt ½ cup semi-sweet chocolate chips. Spread evenly over the cooled bars.
  16. Sprinkle remaining ¾ cup pecan halves over the melted chocolate.
  17. Let the chocolate set completely.
  18. Cut into 32 bars and store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 2 months.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

50g

Fat

31g

Carbs

6g

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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Desserts Fruit Cookies And Brownies Bar Cookies Nuts