Caramel-Pecan Bars Recipe

Caramel-Pecan Bars Recipe

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45 juta s/d 2.5 milyar listing 2018
Caramel-Pecan Bars Recipe Caramel-Pecan Bars Recipe Caramel-Pecan Bars Recipe, These easy-to-make bar cookies were inspired by the popular bite-size candies that resemble little turtles.
Caramel-Pecan Bars Recipe

Caramel-Pecan Bars Recipe

These easy-to-make bar cookies were inspired by the popular bite-size candies that resemble little turtles. Prep : 1 hour plus cooling and chilling Bake : 25 minutes Cookie Crust
  • 3/cup cold butter (11/2 sticks), softened (do not use margarine)
  • 3/cup confectioners’ sugar
  • 11/2 teaspoons vanilla extract
  • 21/4 cups all-purpose flour
Caramel-Pecan Filling
  • 1 cup packed light or dark brown sugar
  • 1/2 cup honey
  • 1/2 cup butter (1 stick), cut into pieces (do not use margarine)
  • 1/cup granulated sugar
  • 1/cup heavy or whipping cream
  • 2 teaspoons vanilla extract
  • 11/2 cups pecans (6 ounces), toasted and coarsely chopped
Topping
  • 2 ounces semisweet chocolate, melted
  1. Preheat oven to 350°F. Grease 13" by 9" metal baking pan; line pan with foil, extending foil over rim.
  2. Prepare crust: In large bowl, with mixer at medium speed, beat butter, confectioners’ sugar, and vanilla until creamy, about 2 minutes. Reduce speed to low, gradually beat in flour until evenly moistened (mixture will resemble fine crumbs).With hand, firmly pat crumbs evenly onto bottom of prepared pan.
  3. Bake until lightly browned, 25 to 30 minutes. Transfer pan to wire rack.
  4. Prepare filling: In 2-quart saucepan, combine brown sugar, honey, butter, granulated sugar, cream, and vanilla; heat to full rolling boil over high heat, stirring frequently. Reduce heat to medium-high; set candy thermometer in place and continue cooking, without stirring, until temperature reaches 248°F or firm-ball stage (when small amount of mixture dropped into very cold water forms a firm ball that does not flatten upon removal from water).
  5. Sprinkle pecans evenly over warm crust. Pour hot caramel over nuts. Cool in pan on wire rack 1 hour or until caramel is room temperature and has formed a skin on top.
  6. With fork, drizzle melted chocolate over caramel layer. Cover and refrigerate until cold and chocolate has set, at least 1 hour.
  7. When cold, remove from pan by lifting edges of foil; transfer to cutting board. Cut lengthwise into 6 strips, then cut each strip crosswise into 8 bars. Let stand at room temperature to soften slightly before serving. Makes 48 bars.
Each bar : About 140 calories, 1g protein, 16g carbohydrate, 8g total fat (4g saturated), 15mg cholesterol, 55mg sodium caramel pecan bars, caramel-pecan bars recipe, chocolate pecan bars, chocolate pecan pie bars, easy pecan bars, easy pecan pie bars, pecan bars, pecan caramel bars, pecan pie bars, salted caramel pecan bars, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Caramel-Pecan Bars Recipe

Article Categories : Cookies & Confections

Caramel-Pecan Bars Recipe

Caramel-Pecan Bars Recipe

These easy-to-make bar cookies were inspired by the popular bite-size candies that resemble little turtles.

Prep : 1 hour plus cooling and chilling
Bake : 25 minutes

Cookie Crust

  • 3/cup cold butter (11/2 sticks), softened (do not use margarine)
  • 3/cup confectioners’ sugar
  • 11/2 teaspoons vanilla extract
  • 21/4 cups all-purpose flour

Caramel-Pecan Filling

  • 1 cup packed light or dark brown sugar
  • 1/2 cup honey
  • 1/2 cup butter (1 stick), cut into pieces (do not use margarine)
  • 1/cup granulated sugar
  • 1/cup heavy or whipping cream
  • 2 teaspoons vanilla extract
  • 11/2 cups pecans (6 ounces), toasted and coarsely chopped

Topping

  • 2 ounces semisweet chocolate, melted
  1. Preheat oven to 350°F. Grease 13″ by 9″ metal baking pan; line pan with foil, extending foil over rim.
  2. Prepare crust: In large bowl, with mixer at medium speed, beat butter, confectioners’ sugar, and vanilla until creamy, about 2 minutes. Reduce speed to low, gradually beat in flour until evenly moistened (mixture will resemble fine crumbs).With hand, firmly pat crumbs evenly onto bottom of prepared pan.
  3. Bake until lightly browned, 25 to 30 minutes. Transfer pan to wire rack.
  4. Prepare filling: In 2-quart saucepan, combine brown sugar, honey, butter, granulated sugar, cream, and vanilla; heat to full rolling boil over high heat, stirring frequently. Reduce heat to medium-high; set candy thermometer in place and continue cooking, without stirring, until temperature reaches 248°F or firm-ball stage (when small amount of mixture dropped into very cold water forms a firm ball that does not flatten upon removal from water).
  5. Sprinkle pecans evenly over warm crust. Pour hot caramel over nuts. Cool in pan on wire rack 1 hour or until caramel is room temperature and has formed a skin on top.
  6. With fork, drizzle melted chocolate over caramel layer. Cover and refrigerate until cold and chocolate has set, at least 1 hour.
  7. When cold, remove from pan by lifting edges of foil; transfer to cutting board. Cut lengthwise into 6 strips, then cut each strip crosswise into 8 bars. Let stand at room temperature to soften slightly before serving. Makes 48 bars.

Each bar : About 140 calories, 1g protein, 16g carbohydrate, 8g total fat (4g saturated), 15mg cholesterol, 55mg sodium