Hands down, my hubby’s fave treat this time of year!

### Instructions:

**Step 1: Prepare the Shortbread Crust**

Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper for easy removal of the bars later.

In a medium bowl, combine the **flour**, **powdered sugar**, and **salt**. Add the **softened butter** and **vanilla extract**, and mix until the dough forms. You can do this with a hand mixer or a stand mixer, but I like to use my hands for a more tactile experience. Press the dough into the bottom of the prepared pan to form a smooth, even layer.

Bake the shortbread crust for **15 minutes** or until it’s lightly golden. Remove from the oven and let it cool while you prepare the caramel topping.

**Step 2: Make the Caramel Layer**

In a medium saucepan over medium heat, melt the **butter** for the caramel layer. Once melted, stir in the **brown sugar**, **heavy cream**, and **salt**. Stir constantly until the sugar is fully dissolved and the mixture begins to bubble. Let the mixture simmer for about 2 minutes, allowing it to thicken slightly.

Remove the pan from the heat and stir in the **vanilla extract**. The caramel should be rich and smooth, ready to pour onto the shortbread crust.

**Step 3: Add the Pecans**

Evenly spread the **toasted pecan halves** over the cooled shortbread crust. The toasted pecans bring a delightful crunch and depth of flavor to the bars, enhancing the caramel perfectly.

Pour the caramel mixture over the pecans, making sure it’s spread evenly across the entire surface.

**Step 4: Bake Again**

Place the pan back in the oven and bake for an additional **15-20 minutes**, or until the caramel is bubbly and has slightly darkened at the edges. Keep an eye on it, as you don’t want the caramel to overcook or burn.

Once it’s done, remove the bars from the oven and allow them to cool completely. The caramel will set as it cools, creating that perfect gooey texture that everyone loves.

**Step 5: Slice and Serve**

Once the bars have cooled to room temperature, use the parchment paper to lift them out of the pan. Place them on a cutting board and slice them into squares or bars.

Now, they’re ready to be served! These caramel pecan bars can be stored in an airtight container at room temperature for up to a week, but they rarely last that long in our house!

### Why My Hubby Loves These Bars

These bars have become my hubby’s favorite treat for a reason. First, the combination of shortbread, caramel, and pecans is a flavor explosion that hits all the right notes—sweet, salty, buttery, and crunchy. But it’s also about the memories we’ve built around them. They’re a tradition now, and like all great food, they’re tied to those special moments we cherish the most.

Whether we’re sharing them during the holiday season, bringing them to a family gathering, or simply enjoying them on a quiet afternoon at home, these caramel pecan bars never fail to make my husband smile. Every bite takes him back to the cozy comfort of the season, and I can’t help but smile too.

### A Final Word

If you’re looking for a treat that’s both decadent and easy to make, look no further than these homemade caramel pecan bars. They’ve become a beloved favorite in our household, and I’m sure they’ll become a favorite in yours as well. So, grab your ingredients, preheat your oven, and get ready to create a dessert that will have everyone asking for seconds.

Here’s to creating delicious memories—one caramel pecan bar at a time!