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Gooey Caramel Brown Sugar Mixed Nut Pecan Praline Slab Bars

There is something irresistible about a dessert that combines a buttery cookie-like base with a rich, bubbling layer of caramel and plenty of crunchy nuts. These Gooey Caramel Brown Sugar Mixed Nut Pecan Praline Slab Bars bring all of those textures together in one generous pan of dessert.

The bottom is tender and buttery, while the topping becomes wonderfully chewy and caramelized as it bakes. Brown sugar gives the bars a deep molasses flavor, pecans add their classic praline character, and a mixture of other nuts brings extra crunch and variety.

Unlike individual cookies or small pastries, slab bars are baked in one pan and sliced after cooling, making them particularly convenient for gatherings, holidays, bake sales, or simply preparing a dessert that can be enjoyed throughout the week.

Why You’ll Love These Bars

These bars have several layers of flavor and texture working together:

Buttery base: A soft, slightly crisp foundation supports the rich topping.
Brown sugar caramel: Adds deep caramel flavor and a pleasantly chewy texture.
Pecans: Give the dessert its classic praline personality.
Mixed nuts: Almonds, walnuts, cashews, or other favorite nuts add crunch.
Vanilla and salt: Balance the sweetness and make the caramel flavor more pronounced.
Easy preparation: Everything is baked in a single pan and cut into bars.

Ingredients

For the buttery base

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For the gooey caramel praline topping

1 cup unsalted butter
1 1/2 cups packed light or dark brown sugar
1/2 cup heavy cream
1/3 cup honey or light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups pecan halves or roughly chopped pecans
1 cup mixed nuts, roughly chopped
1/2 cup additional pecan pieces for sprinkling on top

Optional finishing touches

Flaky sea salt
A small handful of toasted pecans
A drizzle of melted chocolate

Step 1: Prepare the Baking Pan

Begin by heating your oven to 350°F (175°C).

Line a 9-by-13-inch baking pan with parchment paper, leaving some overhang along the sides. This makes it much easier to lift the finished slab out of the pan before slicing.

Lightly grease the parchment and the exposed sides of the pan.

Step 2: Make the Buttery Base

Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl.

Beat them together until the mixture becomes creamy and smooth. You don’t need to whip it excessively; the goal is simply to combine the ingredients evenly.

Add the egg and vanilla extract and mix until incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture. Mix just until a soft dough forms. Avoid overmixing, since too much mixing can make the base less tender.

Step 3: Press the Dough Into the Pan

Transfer the dough to the prepared baking pan.

Use your hands, the back of a measuring cup, or a small offset spatula to press the dough into an even layer.

Try to keep the thickness consistent from edge to edge. This helps the base bake evenly and gives every finished bar a balanced amount of crust and caramel topping.

Bake for approximately 15–18 minutes, or until the edges are lightly golden and the center looks set.

The base doesn’t need to become deeply browned at this stage because it will return to the oven with the caramel topping.

Remove the pan from the oven and set it aside while you prepare the praline mixture.