Imagine sinking your teeth into a heavenly treat that combines the rich, buttery crunch of pecans, the deep sweetness of caramel, and a tantalizing chocolate drizzle – all in one irresistible bar. These Caramel Pecan Bars are not just a dessert; they're a culinary experience that will transport your taste buds to a realm of pure indulgence. Whether you're a baking enthusiast or a dessert lover looking for the ultimate sweet escape, this recipe promises to be your new obsession.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup pecans, chopped
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1/4 cup caramel sauce
- 1/2 cup chocolate chips
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, cream together softened butter and brown sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes.
- Add vanilla extract and salt to the butter mixture, mixing until well combined.
- Gradually add all-purpose flour to the mixture, mixing on low speed until a soft dough forms. The dough should be crumbly but able to hold together when pressed.
- Press the dough evenly into the prepared baking pan, creating a smooth, compact base layer.
- Sprinkle chopped pecans evenly over the dough base, gently pressing them into the surface.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown and the center is set.
- Remove from the oven and immediately drizzle caramel sauce over the hot bars, ensuring even coverage.
- Allow the bars to cool completely in the pan for about 30 minutes at room temperature.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Using a spoon or piping bag, drizzle melted chocolate in a zigzag pattern over the cooled caramel pecan bars.
- Refrigerate for 15 minutes to set the chocolate drizzle.
- Lift the bars out of the pan using the parchment paper overhang, and cut into 12 even squares using a sharp knife.
- Serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your butter is softened but not melted for the perfect dough consistency.
- Even Pressing: When pressing the dough into the pan, use the back of a measuring cup to create a smooth, uniform base.
- Toasting Pecans: For an extra flavor boost, lightly toast the pecans in a dry skillet before adding them to the recipe.
- Chocolate Drizzle Technique: Use a spoon or a piping bag for precise and elegant chocolate lines.
- Cooling is Crucial: Allow the bars to cool completely before cutting to ensure clean, neat squares.
- Storage Hack: These bars actually taste even better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 3g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 30mg
