Description
Indulge in these soulful Dulce de Leche Pecan Pie Bars, a refined twist on the Southern classic. Featuring a buttery, melt-in-your-mouth shortbread base topped with a luscious, gooey caramel filling and toasted pecans, these bars offer the perfect harmony of crunch and creamy sweetness. They are easy to prepare, portable, and provide a sophisticated flavor profile that is both nostalgic and modern, making them the ultimate treat for any festive gathering or cozy afternoon.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup dulce de leche
2 large eggs
1 teaspoon vanilla extract
2 cups pecan halves, toasted and chopped
Instructions
Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
In a medium bowl, combine flour, brown sugar, and salt for the crust.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the mixture firmly into the prepared baking pan to form an even base.
Bake the crust for 15 minutes or until lightly golden, then remove from the oven.
In a separate bowl, whisk together the dulce de leche, eggs, and vanilla extract until smooth.
Fold in the toasted, chopped pecans.
Pour the filling over the pre-baked shortbread crust and spread evenly.
Bake for 20-25 minutes or until the center is set.
Allow the bars to cool completely in the pan before lifting with the parchment paper and slicing into squares.
Notes
To ensure the best flavor, toast your pecans in a dry pan over medium heat for 3-5 minutes before adding them to the filling. Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 18g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg