Bars with caramel and pecans

Here’s a delicious recipe for Caramel Pecan Bars. These bars have a buttery shortbread crust, rich caramel filling, and are topped with crunchy pecans.

Ingredients:

For the Crust:

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

For the Caramel Pecan Filling:

  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/4 cup light corn syrup
  • 2 tablespoons heavy cream
  • 2 cups pecans, chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. Make the Crust:

  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the flour and salt, mixing until just combined. The dough should be crumbly but will hold together when pressed.
  • Press the dough evenly into the bottom of the prepared baking pan.
  • Bake the crust for 18-20 minutes, or until it’s lightly golden brown. Remove from the oven and set aside to cool slightly.

3. Prepare the Caramel Pecan Filling:

  • In a medium saucepan, melt the butter over medium heat.
  • Stir in the brown sugar, corn syrup, and heavy cream. Bring the mixture to a gentle boil, stirring constantly.
  • Continue to cook, stirring frequently, for about 3-4 minutes until the mixture thickens slightly and becomes a deep golden color.
  • Remove the saucepan from heat and stir in the chopped pecans, vanilla extract, and salt.

4. Assemble the Bars:

  • Pour the caramel pecan mixture over the baked crust, spreading it evenly with a spatula.
See also  Easy Sausage Muffins

5. Bake the Bars:

  • Return the pan to the oven and bake for an additional 15-20 minutes, or until the caramel is bubbling and the edges are set.
  • Remove from the oven and allow the bars to cool completely in the pan.

6. Cut and Serve:

  • Once completely cool, use the parchment paper overhang to lift the bars out of the pan.
  • Cut into squares or rectangles.

Tips:

  • Storage: Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Extra Decadence: Drizzle melted chocolate over the top of the bars for an extra indulgent touch.
  • Nut Variations: You can substitute pecans with other nuts like walnuts or almonds, depending on your preference.

These Caramel Pecan Bars are perfect for a sweet treat, holiday gatherings, or just when you crave something rich and nutty!

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