Prepare the Caramel Pecan Topping:
Melt butter in a saucepan over medium heat. Add brown sugar, cream, corn syrup, and salt. Bring to a gentle boil and cook 3–5 minutes, stirring constantly. Remove from heat and stir in vanilla and pecans.
Assemble and Bake:
Pour the hot caramel mixture over the baked crust. Spread evenly. Bake 15 minutes more. Cool completely, then chill in the fridge 1–2 hours before slicing.
Storage & Tips
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Freeze individually wrapped bars for longer storage.
For a softer caramel, reduce cooking time by 1–2 minutes. Add flaky sea salt on top for extra depth. Substitute pecans with walnuts, almonds, or macadamias.
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