Ingredients
Scale
- 1 prepared shortbread cookie crust
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Spread the cookie crust evenly in a baking pan.
- Mix chopped pecans with brown sugar and melted butter, then spread over the crust.
- In a bowl, beat eggs with vanilla and salt, then pour over the pecan mixture.
- Bake for 25-30 minutes until golden brown.
- Drizzle caramel sauce on top while warm, then cool before slicing.
Notes
- Use high-quality pecans for the best flavor.
- Serve warm or at room temperature for best texture.
- Store leftovers in an airtight container up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 60g)
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg