Tested till perfect Caramel Pecan Bars

Caramel Pecan Bars

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

  • rating starrating starrating starrating starrating star
  • Portion size 72


  • 1 cup 1cupbutter, softened
  • 3/4 cup 3/4cuppacked brown sugar
  • 1 tsp 1tspvanilla
  • 2 cups 2cupsall-purpose flour

Caramel Filling:

  • 1-1/3 cups 1-1/3cupspacked brown sugar
  • 3/4 cup 3/4cupwhipping cream
  • 3/4 cup 3/4cupcorn syrup
  • 1/3 cup 1/3cupbutter
  • 1-1/2 cups 1-1/2cupschopped pecanpecans


  • 10 oz 10ozsemisweet chocolate, chopped
  • 1/4 cup 1/4cupbutter
  • 1/4 cup 1/4cupwhipping cream
  • 1 cup 1cuppecan halves
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In bowl, beat butter, sugar and vanilla until creamy. Blend in flour, 1/2 cup (125 mL) at a time. Pat into lightly greased 15- x 10-inch (40 x 25 cm) jelly roll pan. Bake in 350°F (180°C) oven for 18 to 22 minutes or until golden. Let pan cool on rack.

Caramel Filling: In saucepan, cook sugar, cream, corn syrup and butter over medium-high heat, stirring often, for 10 to 12 minutes or until thickened and 230°F (110°C) on candy thermometer (thread stage). Remove from heat; stir in chopped pecans. Spread evenly over base. Let cool completely.

Topping: In top of double boiler over hot, not boiling, water, melt chocolate, butter and cream, stirring occasionally. Spread evenly over filling. Let cool for 15 minutes. Score into 1-1/2-inch (4 cm) squares; press pecan half into each square. Refrigerate for 30 minutes or until set. (Can be covered and refrigerated for up to 1 week.) Cut into squares.

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