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Chocolate Pecan Caramel Shortbread Bars

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 9-12 servings 1x
  • Diet: Vegan


A buttery shortbread crust + pecan caramel filling + dark chocolate = dessert heaven!



Shortbread Base:

  • 3/4 cup coconut oil (solid, but softened)
  • 1/3 cup sugar
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 2 1/4 cups gluten free all purpose flour

Vegan Caramel:

  • 1 cup coconut cream
  • 1 cup coconut sugar
  • 2 tsp vanilla extract
  • 1 tsp sea salt


  • 1 1/2 cups chopped pecans
  • 1/2 cup melted dairy free chocolate chips + 1 tbsp coconut oil
  • Flaky sea salt for topping


Caramel sauce:

  1. In a small saucepan, combine all ingredients on low heat and stir until smooth and well incorporated.
  2. Bring to a simmer and let cook for 10 minutes, stirring occasionally.
  3. Remove from heat and let cool while making shortbread.


  1. Preheat oven to 350 F and line a 9x9 inch pan with parchment paper.
  2. In a medium bowl, cream coconut oil and sugar with hand mixer or stand mixer.
  3. Add maple syrup and vanilla and mix until well combined.
  4. Add flour and mix for 10-15 seconds, or until a crumb texture forms.
  5. Knead dough until it forms into a ball and you can pinch the dough without it crumbling.
  6. Press dough into bottom of pan and slightly up the sides. Perforate with fork in a few areas before baking.
  7. Bake for 15-18 minutes, or until lightly browned. Let cool completely.
  8. Meanwhile, stir chopped pecans into caramel mixture. When shortbread is cooled, pour caramel/pecan mixture over shortbread.
  9. Refrigerate for at least 2 hours before slicing into bars. Drizzle with chocolate & a pinch of flakey salt after cutting. Enjoy!
  • Category: Dessert
  • Method: Oven