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Easy Chocolate Caramel-Pecan Bars

Easy Chocolate Caramel-Pecan Bars on a plate

Easy Chocolate Caramel-Pecan Bars boast layers of ooey gooey goodness! Begin with a buttery cookie crust, layered with flaked coconut, caramel and rich chocolate chips…and let’s not forget the pecans! All combine for one incredible Holiday cookie!

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Years ago, I’d stand in the check-out line at the market, cart full of kids, and thumb through all the little cookbooks trying to ignore the rows of chocolate candy bars vying for my attention! 

Generally the monthly Pillsbury Classic Cookbook won! Occasionally Reese’s did! (Eh! What’s a girl to do!) 

One Holiday, 20 years ago…(Ouch…that hurt!)…I snatched up the “Holidays” issue! The front cover sported a spectacular “Brownie Delight” topped with cream cheese frosting and fresh raspberries…talk about bait! Inside though…there was a full page photo of these decadent ooey-gooey chocolatey nutty caramel pecan bars!  It was L.O.V.E. at first sight! (I think I threw my money at the checker, clung to that little cookbook, and ran for the door!) 

Since that day so long ago…this scrumptious caramel pecan bar recipe is a “must have” for the Holidays! They’re sure to be a favorite at your Nest! So…let’s get baking!

How To Make Easy Chocolate Caramel-Pecan Bars

One of the best parts of this recipe? They only takes six ingredients! SIX! It’s a Holiday Miracle!  Here’s what you’ll need…

  • 1 (18 – oz.) pkg. Refrigerated Sugar Cookies 
  • 3/4 cup caramel ice cream topping
  • 2 Tablespoons all-purpose flour
  • 1 Cup Pecan Pieces
  • 1 Cup flaked coconut
  • 1 cup semi-sweet chocolate chips
  • 9 x 13 baking pan 
  • Non-stick cooking spray

Preheat oven to 350°. Spray a 13 x 9 inch baking pan with nonstick cooking spray. 

Cut cookie dough into 1/2 inch thick slices…. (Yes I know my cutting board is ratty! It’s had a funeral service and been laid to rest!)

Sugar cookie dough cut into 1/2 inch slices

Arrange slices in bottom of the sprayed baking dish. 

Sliced cookie dough in 9 x 13 pan

Now to have a little fun!

Flour your fingers and press the dough evenly to form the bottom crust. It’s like play dough for foodies! YES!!! Legal forms of playing with your food!

Sugar Cookie crust pressed down in 9 x 13 baking pan

Place the crust in the preheated 350° oven and bake for 10-15 minutes or until light golden brown. Note we are only partially baking the crust.

While the crust is baking…in a glass measuring cup, combine caramel topping and flour, blend until smooth. This will help thicken the caramel sauce during baking! Giving us the “ooey-gooey” factor we want.

Caramel sauce and flour in glass measuring cup

Remove crust from oven. Sprinkle partially baked crust with pecans and coconut flakes.

Pecans and Coconut on crust in baking dish

Sprinkle the top with yummy rich chocolate chips! Things are looking good!

Chocolate Chips on top of coconuts and pecans

Drizzle with the caramel mixture you made earlier!

Don’t worry that these don’t look like the final photo. Once they bake they will!

Caramel topping poured over chocolate chips

Return the baking dish to the oven; bake an additional 15 to 20 minutes or until topping is bubbly! That bubble is important to this cookie! It helps the caramel settle down into the coconut! Crucial to the YUM factor of this delicious treat.

Let’s have a moment of silence….. (tick-tock, tick-tock, tick-tock)

Okay, take a look at that Gooey-ness! It’s EPIC!!!

Is your mouth drooling? My mouth is drooling (and it’s not an age thing!) … course I have the bonus of having eaten half of the pan…strictly as the head quality control personnel here at Norine’s Nest!  Rest easy… they passed the test! 

Easy Chocolate Caramel Pecan Bars in baking dish after baking

Allow the Chocolate Caramel Pecan Bars to cool completely! (Unless you’re a HUGE fan of 3rd degree burns on the roof of your mouth… DO NOT EAT UNTIL COOL!) 

The bars should take about 1.5 hours to cool. Once cooled, cut into bars.

Easy chocolate caramel pecan bars cut into squares

Tips for making Easy Caramel-Pecan Bars

  • Use vegetable shortening or nonstick cooking spray to grease the baking pan. Never use butter. Butter burns quickly, which can affect the flavor and color of baked goods.
  • To quickly cool the bars, and set the toppings, refrigerate the pan of bars for 30 minutes.
  • Make Ahead tip – bake these layered bars in advance and freeze them up to three months. Layer the bars between waxed paper in an air tight plastic container.

This recipe makes 36 bars….if you’re not a little piggy like me and cut them smaller…I may cut mine a little bit larger than most. (Calories stay the same right?)

When I made these golden gems of delightful confection last year…everyone raved! I think we forget from year to year, just how good they are! They’re like your favorite candy bar and pecan pie mixed together! 

Stacks of easy chocolate caramel-pecan bars

If you enjoyed this Holiday recipe you may also enjoy these Holiday Treats!

Thanks so much for stopping by my Nest and visiting! I hope your Holidays are filled with all the delicious yummy goodies,  family, and fun your heart and tummy can hold! 

Happy Nesting!

Norine's Signature and photo

Yield: 36 bars

Easy Chocolate Caramel-Pecan Bars

Easy Chocolate Caramel-Pecan Bars

Easy Chocolate Caramel-Pecan Bars are layers upon layers of ooey gooey goodness! They start with a the buttery cookie crust, layered with flaked coconut, caramel and rich chocolate chips...and let's not forget the pecans! 

Prep Time 25 minutes
Cook Time 35 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 30 minutes

Ingredients

  • 1 (18 oz) refrigerated sugar cookies
  • 3/4 cup caramel ice cream topping
  • 2 tablespoons all-purpose flour
  • 1 cup pecan pieces
  • 1 cup flaked coconut
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Heat oven to 350°. Spray 13 x 9 inch pan with nonstick cooking spray. Cut cookie dough into 1/2 inch-thick slices. Arrange slices in bottom of sprayed pan. With floured fingers, press dough evenly to form crust layer.
  2. Bake at 350° F for 10 to 15 minutes or until light golden brown.
  3. Meanwhile, in glass measuring cup, combine caramel topping and flour; blend until smooth.
  4. Remove pan from oven. Sprinkle partially baked crust with pecans, coconut and chocolate chips. Drizzle with caramel mixture.
  5. Return to oven; bake an additional 15 to 20 minutes or until topping is bubbly. Cool 1 1/2 hours or until completely cooled. Cut into 36 bars.


Notes

Bake these layered bars in advance and freeze them for up to three months. Layer the bars between waxed paper in an airtight plastic container or freezer bag.

Nutrition Information:

Yield:

36 bars

Serving Size:

1

Amount Per Serving: Calories: 140Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 85mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 1g
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