Caramel Pecan Bars
Hey there, fellow dessert lovers! Today, we’re diving into the world of ooey-gooey goodness with these mouthwatering Caramel Pecan Bars. They’re the perfect combo of buttery crust, rich caramel, and crunchy pecans, making them an absolute must-try. So, let’s get started, shall we?
Ingredients
- Crust:
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- Caramel Layer:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1/4 cup honey
- 1/4 cup heavy cream
- Topping:
- 2 cups pecan halves
- A pinch of sea salt (optional)
So, we’ve got a super simple lineup here! We’re using all-purpose flour for our crust, but feel free to swap it out with your preferred flour. Brown sugar adds a rich, molasses-y flavor, while unsalted butter provides that buttery goodness we all crave. For the caramel, we’re using a combo of butter, brown sugar, honey, and heavy cream to create that gooey, rich texture. And of course, we can’t forget the star of the show: pecan halves!
Instructions
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
- Crust time! In a medium mixing bowl, combine the flour, brown sugar, and softened butter. Mix until you get a crumbly dough. Press this mixture evenly into the bottom of your prepared pan. Bake for 15-20 minutes or until light golden brown. Remove from the oven and set aside.
- While the crust bakes, let’s make the caramel. In a saucepan over medium heat, melt the butter, then stir in the brown sugar, honey, and heavy cream. Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, stirring occasionally.
- Pour the caramel evenly over the baked crust, then sprinkle the pecan halves on top. Add a pinch of sea salt if desired. Bake for an additional 15-20 minutes, or until the caramel is bubbly and the pecans are golden brown.
- Remove from the oven and let the bars cool completely in the pan. Once cooled, use the parchment overhang to lift the bars out of the pan and onto a cutting board. Slice into squares and serve!
Storage
These delightful Caramel Pecan Bars can be stored in an airtight container at room temperature for up to a week. If you need to store them for a longer period, you can refrigerate them for up to two weeks, but make sure they’re well covered to prevent them from drying out.
Variations & Substitutions
- For a gluten-free version, swap out the all-purpose flour with a gluten-free flour blend.
- In place of pecans, you can use walnuts or even almonds for a different flavor profile.
- Add a drizzle of melted chocolate on top for an extra touch of decadence.
- If you’re not a fan of honey, you can substitute it with maple syrup or corn syrup.
So, there you have it, folks! These Caramel Pecan Bars are a surefire way to impress your friends and family with a homemade dessert that’s both delicious and easy to make. Enjoy!
Caramel Pecan Bars
Ingredients
Crust
- 2 cups all-purpose flour
- ½ cup packed brown sugar
- 1 cup 2 sticks unsalted butter, softened
Caramel Layer
- 1 cup 2 sticks unsalted butter
- 1 cup packed brown sugar
- ¼ cup honey
- ¼ cup heavy cream
Topping
- 2 cups pecan halves
- A pinch of sea salt optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
- Crust time! In a medium mixing bowl, combine the flour, brown sugar, and softened butter. Mix until you get a crumbly dough. Press this mixture evenly into the bottom of your prepared pan. Bake for 15-20 minutes or until light golden brown. Remove from the oven and set aside.
- While the crust bakes, let’s make the caramel. In a saucepan over medium heat, melt the butter, then stir in the brown sugar, honey, and heavy cream. Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, stirring occasionally.
- Pour the caramel evenly over the baked crust, then sprinkle the pecan halves on top. Add a pinch of sea salt if desired. Bake for an additional 15-20 minutes, or until the caramel is bubbly and the pecans are golden brown.
- Remove from the oven and let the bars cool completely in the pan. Once cooled, use the parchment overhang to lift the bars out of the pan and onto a cutting board. Slice into squares and serve!
Notes
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
