Caramel Pecan Bars
Instructions:
These easy-to-make bar cookies were inspired by the popular bite-size candies that resemble little turtles. Cookie Crust 3â„4 cup cold butter (11â„2 sticks), softened (do not use margarine) 3â„4 cup confectioners’ sugar 11â„2 teaspoons vanilla extract 21â„4 cups all-purpose flour
Makes 48 bars. Prep: 1 hour plus cooling and chilling Bake: 25 minutes
- Caramel-Pecan Filling
- 1 cup packed light or dark brown sugar
- 1â„2 cup honey
- 1â„2 cup butter (1 stick), cut into pieces (do not use margarine)
- 1â„3 cup granulated sugar
- 1â„4 cup heavy or whipping cream
- 2 teaspoons vanilla extract
- 11â„2 cups pecans, toasted and coarsely chopped
- Topping
- 2 ounces semisweet chocolate, melted
- Preheat oven to 350°F. Grease 13" by 9" metal baking pan; line pan with foil, extending foil over rim.
- Prepare crust: In large bowl, with mixer at medium speed, beat butter, confectioners’ sugar, and vanilla until creamy, about 2 minutes. Reduce speed to low, gradually beat in flour until evenly moistened (mixture will resemble fine crumbs). With hand, firmly pat crumbs evenly onto bottom of prepared pan.
- Bake until lightly browned, 25 to 30 minutes. Transfer pan to wire rack.
- Prepare filling: In 2-quart saucepan, combine brown sugar, honey, butter, granulated sugar, cream, and vanilla; heat to full rolling boil over high heat, stirring frequently. Reduce heat to medium-high; set candy thermometer in place and continue cooking, without stirring, until temperature reaches 248°F or firm-ball stage (when small amount of mixture dropped into very cold water forms a firm ball that does not flatten upon removal from water).
- Sprinkle pecans evenly over warm crust. Pour hot caramel over nuts. Cool in pan on wire rack 1 hour or until caramel is room temperature and has formed a skin on top.
- With fork, drizzle melted chocolate over caramel layer. Cover and refrigerate until cold and chocolate has set, at least 1 hour.
- When cold, remove from pan by lifting edges of foil; transfer to cutting board. Cut lengthwise into 6 strips, then cut each strip crosswise into 8 bars. Let stand at room temperature to soften slightly before serving.