FOOD
Caramel Pecan Dream Bars Recipe
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Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden. Remove from the oven and let it cool for a few minutes.
- While the crust is cooling, chop the pecans coarsely and set them aside.
- Once the crust has cooled slightly, evenly spread the caramel sauce over the warm crust.
- Sprinkle the chopped pecans over the caramel layer, gently pressing them down.
- Return the pan to the oven and bake for an additional 10-12 minutes, or until the caramel is bubbly and the pecans are lightly toasted.
- Remove the pan from the oven and immediately sprinkle the semisweet chocolate chips over the hot caramel pecan layer. Let them sit for a minute to soften, then use a spatula or the back of a spoon to spread the melted chocolate evenly.
- If desired, drizzle an additional 1/4 cup of caramel sauce over the chocolate layer.
- Allow the bars to cool in the pan at room temperature for about 30 minutes, then transfer them to the refrigerator. Chill for at least 2 hours or until the bars are set.
- Once the bars are fully chilled and set, use the parchment paper overhang to lift them out of the pan. Place them on a cutting board and slice into 24 bars.
- Serve and enjoy your delightful Caramel Pecan Dream Bars. Store any leftovers in an airtight container in the refrigerator.
Pro Tip: To make your own caramel sauce, combine 1 cup granulated sugar and 1/4 cup water in a saucepan. Cook over medium heat, swirling the pan occasionally until the sugar turns amber in color. Remove from heat and carefully whisk in 1/2 cup of heavy cream. Return to low heat and simmer for a few minutes until smooth. Let it cool before using in the recipe.
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