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.
Salted Caramel Pecan Pie Bars
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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:
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Using food processor, pulse rolled oats to form fine powder.
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Add dates, cashew butter, vanilla extract, melted coconut oil and salt to processor and blend until mixture forms sticky dough that holds together.
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Line 8×8-inch pan with parchment paper and press crust mixture evenly into pan.
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Refrigerate crust while preparing caramel.
Make the salted caramel sauce:
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In small saucepan, combine melted coconut oil, honey or agave syrup and coconut sugar over medium-low heat.
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Stir continuously until sugar dissolves and mixture begins to bubble slightly, about 2–3 minutes.
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Reduce heat to low and cook an additional 4–5 minutes, stirring frequently, until mixture thickens slightly.
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Remove from heat and stir in vanilla extract, salt and coconut milk. Mix until smooth.
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Add roasted pecans and dark chocolate chips to the caramel sauce and stir until pecans and chocolate are evenly coated.
Assemble the bars:
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Pour caramel-pecan mixture over prepared crust and spread it out evenly, working quickly to ensure caramel doesn’t set before pecans are distributed.
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Refrigerate bars at least 3–4 hours or until caramel layer is firm.
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Once set, lift bars out of pan along with parchment paper and slice into 16 bars or squares.
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If desired, sprinkle with flaky sea salt or drizzle melted dark chocolate for extra indulgence.
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Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month.
Notes
Nutrition
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