Gooey Caramel Chocolate Pecan Bars Recipe for Fall Baking

★★★★★

5.2 from 27 reviews

These Knock You Naked Bars are decadent layered dessert bars featuring a rich buttery dough studded with semi-sweet chocolate chips and crunchy pecans, topped with a luscious homemade caramel layer that bakes to golden perfection. Perfect as a sweet treat for any occasion, these bars combine the best of chewy, nutty, and gooey flavors in every bite.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough

1 cup unsalted butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup chopped pecans

Caramel Layer

14 ounces individually wrapped caramel squares
⅓ cup heavy cream

Instructions

Preheat the Oven. Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the bars evenly.
Prepare the Baking Pan. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to make removing the bars easier once baked.
Cream Butter and Sugars. In a large mixing bowl, use an electric mixer to cream together 1 cup of unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar until the mixture is light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next, then mix in 2 teaspoons of vanilla extract for flavor.
Combine Dry Ingredients. In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add this to the butter mixture, mixing just until combined to avoid overworking the dough.
Fold in Chocolate Chips and Pecans. Gently fold 1 cup semi-sweet chocolate chips and 1 cup chopped pecans into the dough to distribute them evenly throughout.
Spread Half of the Dough. Press half of the cookie dough into the prepared baking pan, creating an even layer as the base of the bars.
Prepare the Caramel Layer. In a saucepan set over low heat, melt 14 ounces of caramel squares together with ⅓ cup heavy cream, stirring constantly until the caramel is smooth and creamy.
Add Caramel Layer. Pour the melted caramel evenly over the dough layer in the pan, spreading it carefully to cover the surface without mixing into the dough.
Top with Remaining Dough. Drop spoonfuls of the remaining cookie dough over the caramel layer and gently spread to cover it as much as possible, leaving some caramel peeking through.
Bake the Bars. Place the pan in the preheated oven and bake for 25-30 minutes until the top is golden brown and a toothpick inserted into the center comes out clean, indicating doneness.
Cool Completely. Remove the bars from the oven and set on a wire rack to cool completely, which helps the caramel set and makes slicing easier.
Cut and Serve. Use the parchment paper overhang to lift the bars from the pan, then cut into squares and serve as a rich, indulgent dessert or snack.

Notes

Use unsalted butter to control the saltiness in the bars.
Allow the bars to cool completely before cutting to prevent the caramel from oozing.
For a nut-free version, omit the pecans.
Ensure the caramel is melted on low heat to avoid burning.
Store bars in an airtight container at room temperature for up to three days or refrigerate for longer freshness.