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Perfect Brown Butter Bourbon Pecan Shortbread Bars Recipe with Sea Salt Caramel

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Indulgent shortbread bars featuring nutty brown butter, toasted pecans, a touch of bourbon warmth, and topped with a sweet and salty sea salt caramel. Perfect for special occasions or a cozy treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1 cup (120g) toasted and chopped pecans
  • 1/2 cup (120ml) heavy cream
  • 3/4 cup (150g) light brown sugar
  • 4 tablespoons (57g) unsalted butter (for caramel sauce)
  • 1 teaspoon sea salt flakes

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir frequently with a wooden spoon as it begins to foam and then brown. Aim for a deep golden color with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly (about 5 minutes).
  2. Toast and Chop Pecans: While the butter cools, toast 1 cup (120g) of pecans in a dry skillet over medium heat for 4-5 minutes, stirring often until fragrant. Set aside to cool, then chop roughly.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 3/4 cup (150g) granulated sugar, 1/4 cup (50g) packed brown sugar, and 1/2 teaspoon salt.
  4. Combine Wet Ingredients: Stir the cooled brown butter into the flour mixture, then add 2 tablespoons bourbon and 1 teaspoon vanilla extract. Mix gently until combined, then fold in the toasted pecans.
  5. Press Batter into Pan: Line a 9×13-inch pan with parchment paper, leaving some overhang for easy removal. Press the dough evenly into the pan, smoothing the surface with the back of a spatula or your fingers.
  6. Bake: Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until edges are golden and center is set but still slightly soft. Remove from oven and allow to cool while preparing caramel.
  7. Make Sea Salt Caramel: In a clean saucepan, melt 4 tablespoons (57g) unsalted butter over medium heat. Stir in 3/4 cup (150g) light brown sugar and 1/2 cup (120ml) heavy cream. Simmer gently for 5-7 minutes, stirring constantly, until thickened and glossy.
  8. Pour Caramel Over Bars: Spread warm caramel evenly over cooled shortbread base. Immediately sprinkle with 1 teaspoon sea salt flakes. Let set at room temperature for at least 1 hour or chill in fridge for 30 minutes to firm up.
  9. Slice and Serve: Lift bars from pan using parchment overhang and cut into squares or rectangles. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

Brown the butter slowly and stir constantly to avoid burning. Use parchment paper with overhang for easy removal and neat slicing. If caramel is too thick, warm gently before spreading. Variations include nut-free, gluten-free, bourbon-free, and adding spices or chocolate drizzle.

Nutrition

Keywords: brown butter, bourbon, pecan, shortbread bars, sea salt caramel, dessert, easy baking, holiday treat

Find it online: https://freshforkful.com/perfect-brown-butter-bourbon-pecan-shortbread-bars-recipe-with-sea-salt-caramel/