Sunday, November 13, 2011

Caramel Pecan Bars

These caramel bars are incredible! The crust is so buttery and rich and the honey pecan topping is just divine. Plus, these are a snap to put together (after making Ian Garten's version that is).

They would make a nice bite-size treat for Thanksgiving. Come to think of it, you could probably throw a pinch of pumpkin pie spice in the recipe (maybe in the crust?) to add a nice festive flavor. Yum!


Once they're complete cooled and cut, it's hard to have just one. In fact, it's impossible!
My only problem with these was with the amount of butter in the crust. It was way too much! It pooled on top of the crust while it was baking and the bars came out of the oven oozing with butter. Once they cooled to room temperature they setup up fine, but I think 3/4 cup butter (in the crust) or even less would be perfect. The buttery flavor would still be just as delicious.

That aside, these are so good and very addicting. They would be a perfect treat for Thanksgiving or any holiday table.

Caramel Pecan Bars

Makes about 24 squares


Shortbread
1 1/2 cups all-purpose flour
1 1/4 cup powdered sugar
1 cup butter, cut into one inch cubes

Caramel Pecan Topping
3/4 cup unsalted butter, melted
1/2 cup honey
1/3 cup brown sugar
3 tablespoons maple syrup, opt.
3 tablespoons heavy cream
3 1/2 cups pecans, roughly chopped

Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish and line with parchment paper, if desired.

Mix the flour and sugar together in a bowl. Add the cubed butter and cut into the flour mixture with a fork or pastry cutter until the butter is the size of small peas. Press into the prepared baking dish and bake until it just starts to turn golden brown, about 25 minutes.


Decrease oven to 300.
In another bowl, mix together the melted butter, honey, maple syrup (if using), brown sugar, and heavy cream. Add the pecans and stir until all the pecans are coated. Pour on top of the baked crust and spread evenly. Bake for an additional 20-25 minutes.

Cool completely before slicing.

6 comments:

The District Chocoholic said...

Oh yum, I love the idea of bars. Easier to snack on than pie!

Bake-A-Holic said...

I agree! A tray of these would go really well alongside some pumpkin pie too.

Shauna said...

I thought I had died and gone to heaven when I had these hot out of the oven. No need to let them set up. Just put a big beautiful scoop on your plate and enjoy. I am going to serve these to my book club They will love me. 

Bake-A-Holic said...

I think your book club will really enjoy these! You could drizzle half with melted chocolate for fun. I wouldn't use too sweet of chocolate as these are decadent enough.

bookcasefoodie said...

I cut the butter in many of my recipes and they come out,just right. This looks delicious and I am printing up the recipes.

Bake-A-Holic said...

Hope you enjoy them!

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