Caramel Pecan Dream Bars Recipe

Prep Time: 15 minutes Cook Time: 25 minutes Chilling Time: 2 hours Total Time: 2 hours 40 minutes Yield: 24 bars Ingredients: For the Crust: 1 1/2 cups all-purpose flour 1/2 cup powdered sugar 3/4 cup unsalted butter, cold and cubed For the Caramel Pecan Filling: 1 cup caramel sauce (homemade or store-bought) 1 1/2 cups pecans, coarsely chopped For the Topping: 1/2 cup semisweet chocolate chips 1/4 cup caramel sauce, for drizzling (optional) Click the next button for the preparation method Instructions: Preheat your oven to 350°F (175°C). Grease and line a 9x13-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.

Caramel Pecan Dream Bars Recipe

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