Are you craving a sweet treat that's both incredibly delicious and surprisingly easy to make? Look no further than these caramel pecan bars! This recipe delivers the perfect balance of buttery, crunchy pecans and rich, gooey caramel, all nestled on a delightful shortbread crust. It's a guaranteed crowd-pleaser, perfect for potlucks, holidays, or simply satisfying a sudden sweet tooth. Get ready to experience the joy of homemade baking with this simple, yet impressive, recipe.
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cut into cubes
For the Caramel Layer:
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- Pinch of salt
For the Pecan Topping:
- 1 cup pecan halves
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures easy removal and prevents sticking.
- In a large bowl, whisk together the flour, brown sugar, and salt.
- Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Avoid overmixing, as this can result in a tough crust.
- Press the crumb mixture evenly into the prepared baking pan. Use the bottom of a measuring cup to create an even layer.
- Bake for 15-20 minutes, or until the crust is lightly golden brown.
Making the Caramel Layer:
- While the crust is baking, prepare the caramel. In a medium saucepan over medium heat, combine the brown sugar, granulated sugar, and water.
- Do not stir. Cook, swirling the pan occasionally, until the sugar dissolves and the mixture turns a deep amber color. This takes patience – be careful not to burn it!
- Carefully pour in the heavy cream (it will bubble up!). Whisk constantly until smooth.
- Remove from heat and stir in the butter, vanilla extract, and salt until melted and combined.
Assembling and Baking:
- Pour the hot caramel evenly over the baked crust.
- Sprinkle the pecan halves generously over the caramel layer.
- Bake for another 15-20 minutes, or until the caramel is bubbly and the pecans are toasted.
- Let the bars cool completely in the pan before cutting into squares. This allows the caramel to set properly.
Tips for Success:
- Use good quality ingredients for the best flavor.
- Don't overbake the crust or the caramel layer, or they'll be too hard.
- Let the bars cool completely before cutting to prevent them from crumbling.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
Variations:
- Chocolate Caramel Pecan Bars: Add ½ cup of semi-sweet chocolate chips to the caramel layer.
- Sea Salt Caramel Pecan Bars: Sprinkle a pinch of flaky sea salt over the pecans before baking for a salty-sweet contrast.
- Other Nuts: Substitute pecans with walnuts, almonds, or a mix of nuts.
Nutritional Information (per serving, approximate):
- Calories: Around 300-350
- Fat: Around 18-20g
- Sugar: Around 25-30g
This is a rough estimate and can vary based on specific ingredients used.
These caramel pecan bars are a delightful treat that combines simple ingredients with a rewarding baking experience. Whether you're a seasoned baker or a kitchen novice, this recipe is easy to follow and guarantees delicious results. Enjoy!