Description

A buttery shortbread base, gooey pecan filling, and a crunchy caramel corn topping. Perfect for holidays, parties, or anytime you want a crowd-pleasing treat!

Ingredients

Scale

Shortbread Crust:

1 cup unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
½ tsp salt

Pecan Filling:

¾ cup light corn syrup
½ cup packed brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 tbsp melted butter
1½ cups chopped pecans (toasted if desired)

Topping:

2 cups caramel popcorn (homemade or store-bought)
Flaky sea salt, optional

Instructions

1. Prep Pan:
Line a 9×13-inch pan with parchment paper, leaving a 2-inch overhang for easy lifting. Lightly spray parchment with cooking spray.

2. Make Shortbread Crust:

Combine butter, powdered sugar, flour, and salt in a bowl until crumbly.
Press firmly and evenly into the prepared pan.
Bake at 350°F (175°C) for 15–18 minutes, until edges are golden.

3. Prepare Pecan Filling:

Whisk corn syrup, brown sugar, eggs, vanilla, and melted butter until smooth.
Stir in chopped pecans.

4. Bake with Filling:

Pour filling over hot crust and spread evenly.
Bake another 20–25 minutes until set (slight jiggle in center is okay).

5. Add Caramel Corn Topping:

While bars are still warm, gently press caramel corn over the surface.
Sprinkle with flaky sea salt if desired.

6. Cool & Slice:

Cool completely on a wire rack (~1 hour).
Lift out with parchment overhang and slice into bars. Wipe knife between cuts for clean edges.

Notes

Toast pecans for extra flavor.
Press crust firmly to prevent crumbling.
Add caramel corn only after baking; for freezer-friendly bars, add fresh popcorn after thawing.
Let bars cool completely before slicing.