Caramel Pecan Bars
Servings: 72
Ingredients:
-
1 cup (250 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
Caramel Filling:
1-1/3 cups (325 mL) packed brown sugar
3/4 cup (175 mL) whipping cream
3/4 cup (175 mL) corn syrup
1/3 cup (75 mL) butter
1-1/2 cups (375 mL) chopped pecans
Topping:
10 oz (300 g) semisweet chocolate, chopped
1/4 cup (50 mL) butter
1/4 cup (50 mL) whipping cream
1 cup (250 mL) pecan halves
Preparation:
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.
Tags:
Cookies-Bars-Squares; Grains; Nuts; Sugar/Sweets; Chocolate; Cheese/Other Dairy; Bake; Freeze or Refrigerate;
Source
© CanadianLiving.com
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