Salted Caramel Chocolate Pecan Bars - Something Edible
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Salted Caramel Chocolate Pecan Bars

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Salted Caramel Chocolate Pecan Bars


Servings: Makes a half sheet pan (13" x 18") worth of bars.

Prep Time: 35 minutes

Cook Time: 20 minutes


The Crust

  • 10 oz whole white wheat flour (About 2 cups.)
  • 5 oz whole red wheat flour (About 1 cup.)
  • 12 oz dark brown sugar (About 1.5 cups packed.)
  • 3/4 cup salted butter Softened (1.5 sticks).
  • 1 fluid oz Bourbon Whiskey
  • The Caramel

  • 1 cup salted butter (2 sticks)
  • 6 oz dark brown sugar (3/4 cup)
  • 1 Tbsp Bourbon whiskey
  • The Rest

  • 8 oz pecan halves (About 2 cups.)
  • 9 oz semi-sweet chocolate chips (About 1.5 cups.)
  • 1/4 tsp Kosher Salt (Or to taste.)

  • Instructions:

    For the Crust-
    Heat oven to 350F. Combine Whole wheat flours, the first 12 oz of brown sugar, the frist stick and a half of butter and the first ounce of Bourbon into a stand mixer equipped with the paddle. Beat at medium speed until mixture resembles fine crumbs, then press it all evenly and firmly into bottom of ungreased half sheet pan (again, that's 13"x18"). Place pecans evenly over unbaked crust.

    For the Caramel-
    Into a 1 quart saucepan over medium heat, add, the last 2 sticks of butter, the last 6 oz of brown sugar, and thatfinal tablesppon of whiskey. Stir with a whisk often so that it all integrates and doesn't burn. Once the entire mixture comes to a boil, keep boiling for 1 minute longer, continuing to stir with the whisk. Carefully pour the whole hot mess evenly over your staged pan of pecans and crust.

    To Finish-
    Bake for 18 to 22 minutes or until the entire caramel layer is bubbly. Remove from the oven and immediately sprinkle with the chocolate chips.
    Cool for one hour before sprinkling with Kosher salt. After bars have cooled completely, cut 'em into bars.

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