What is it about caramel and salt that go together so well? I know it is partially the sweet/salty thing but it’s not like you take salt and sprinkle it on your strawberries and say it is delicious. At least, I don’t but I do remember putting salt on watermelon when I was a kid. These Salted Caramel Pecan Bars are a mouthwatering combination of caramel and chocolate with a crunch of chopped pecans. This recipe is similar to my Club Cracker Bars recipe from when I first started blogging, but I used chopped pecans instead of crackers.
Disclaimer: Please note that some of the links in this post are affiliate links to the tools used to make these bars. There is no additional cost to you, but I will earn a small commission if you purchase through those links. Thank you for your support!
Put butter, graham cracker crumbs, brown sugar, granulated sugar and evaporated milk in a large saucepan. Bring it to a boil over medium-low heat. Boil for 5-7 minutes stirring constantly. Pour the caramel over the pecans in the pan.
Sprinkle with sea salt or another coarse salt of your choice.
Allow the bars to harden, lift the foil out of the pan and cut the bars into pieces.
These Salted Caramel Pecan Bars have got a little of all the good stuff! The combination of sweet and salty, smooth and crunchy is fantastic.
- 1 cup chopped pecans
- 1 stick butter 1/2 cup
- 1 cup graham crackers crumbs
- 3/4 cup brown sugar
- 1/2 granulated sugar
- 1/3 cup evaporated milk
- 1 cup semi-sweet chocolate chips
- 2/3 cup butterscotch chips
- 1/2 tsp sea salt or other coarse salt
Cover the bottom of an 11x7 inch foil-line pan with the chopped pecans. Set aside.
Bring butter, graham cracker crumbs, brown sugar, granulated sugar, evaporated milk to a boil in a large saucepan, over medium-low heat. Boil for 5-7 minutes stirring constantly.
Pour the caramel over the chopped pecans and spread out with a greased spatula.
Once the caramel has set, melt chocolate chips and butterscotch chips in the microwave. Spread over the caramel.
Sprinkle with sea salt or other coarse salt.
Allow the bars to harden, lift the foil from the pan and cut into 24 pieces.
Store in the refrigerator.
More are a few more of my recipes for bars: