Salted Caramel Pecan Pie Bars

These heavenly salted caramel pecan pie bars are a better-for-you treat for vegans and non-vegans alike. A chewy oat-date crust provides the perfect base for a rich, gooey caramel layer studded with crunchy roasted pecans and dark chocolate. This no-bake dessert is easy to make and perfect for any occasion, whether you’re hosting a holiday gathering or simply satisfying a sweet craving. Each bite offers a harmonious blend of flavors and textures, making these bars an irresistible indulgence that will leave you wanting more.

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Salted Caramel Pecan Pie Bars

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 16

Calories 312 kcal

Author Anushree Shetty

Ingredients

Crust

• 1-1/2 cups rolled oats
• 1/2 cup cashew butter
• 20 pitted dates
• 1 tsp. vanilla extract
• 4 Tbsp. melted coconut oil
• 1/4 tsp. salt

Pecan Filling

• 1/3 cup melted coconut oil
• 1/4 cup honey or agave syrup
• 3/4 cup coconut sugar
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 2 Tbsp. full fat coconut milk
• 2 cups salted and roasted pecans
• 1/2 cup dark chocolate chips

Instructions

Prepare the crust:

1. Using food processor, pulse rolled oats to form fine powder.
2. Add dates, cashew butter, vanilla extract, melted coconut oil and salt to processor and blend until mixture forms sticky dough that holds together.
3. Line 8x8-inch pan with parchment paper and press crust mixture evenly into pan.
4. Refrigerate crust while preparing caramel.

Make the salted caramel sauce:

1. In small saucepan, combine melted coconut oil, honey or agave syrup and coconut sugar over medium-low heat.
2. Stir continuously until sugar dissolves and mixture begins to bubble slightly, about 2–3 minutes.
3. Reduce heat to low and cook an additional 4–5 minutes, stirring frequently, until mixture thickens slightly.
4. Remove from heat and stir in vanilla extract, salt and coconut milk. Mix until smooth.
5. Add roasted pecans and dark chocolate chips to the caramel sauce and stir until pecans and chocolate are evenly coated.

Assemble the bars:

1. Pour caramel-pecan mixture over prepared crust and spread it out evenly, working quickly to ensure caramel doesn't set before pecans are distributed.
2. Refrigerate bars at least 3–4 hours or until caramel layer is firm.
3. Once set, lift bars out of pan along with parchment paper and slice into 16 bars or squares.
4. If desired, sprinkle with flaky sea salt or drizzle melted dark chocolate for extra indulgence.
5. Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month.

Recipe Notes

Grab these ingredients and more for holiday baking at Vitacost.

 

Nutrition Facts

Salted Caramel Pecan Pie Bars

Amount Per Serving (1 g)

Calories 312 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g50%

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 0.1mg0%

Sodium 112mg5%

Potassium 204mg6%

Carbohydrates 26g9%

Fiber 3g12%

Sugar 17g19%

Protein 4g8%

Vitamin A 8IU0%

Vitamin C 0.2mg0%

Calcium 35mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.