I know a lot of people that don't like Pecan Pie. Typically, they don't like the soft filling under the pecans. Well, these Caramel Pecan Bars are like eating a Pecan Pie without the filling. You get the best part of a pecan pie, the nuts and the crust.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 60 to 80 pieces
Ingredients:
- Crust:*
- 1 1/2 cups butter (3 sticks), softened
- 2/3 cup sugar
- 2 large eggs, beaten
- 1 tablespoon vanilla
- 3 cups flour
- 3/4 teaspoon salt
- ----
- Topping:
- 3 1/2 cup pecan halves
- 3/4 cup butter
- 1/2 cup honey
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1/4 cup heavy whipping cream
Preparation:
Preheat oven to 350 degrees F. Lightly grease jelly roll pan (11x17"). For the crust, cream the butter and sugar. Add the eggs one at a time, and then the vanilla. Gradually add the flour and salt until you have a stiff dough. Press into prepared pan with hands. Be sure to press some of the dough a bit up the sides. Bake for 15 minutes. Cool for 5 minutes on wire rack.
Place the pecan halves rounded side up on the warm crust. Melt 3/4 cup butter in heavy saucepan. Add honey and brown sugar. Boil for 5 to 7 minutes, stirring constantly. Remove from heat and stir in vanilla and cream. Once completely combined, carefully pour over pecans. Bake for another 15 minutes or until bubbly around sides of pan. Remove from oven and cool completely before cutting.
Makes 60 to 80 pieces depending on bar size cut.
Notes in the Margin:
In a hurry? You can make the crust* with an 18-ounce yellow cake mix combined with 3/4 cup melted butter. Combine them well and press into bottom and up sides of pan. Bake as above.
Another time saving tip is to use chopped pecans instead of halves. Instead of taking the time to place the pecans rounded-side up, just evenly spread the chopped nuts.
Place the pecan halves rounded side up on the warm crust. Melt 3/4 cup butter in heavy saucepan. Add honey and brown sugar. Boil for 5 to 7 minutes, stirring constantly. Remove from heat and stir in vanilla and cream. Once completely combined, carefully pour over pecans. Bake for another 15 minutes or until bubbly around sides of pan. Remove from oven and cool completely before cutting.
Makes 60 to 80 pieces depending on bar size cut.
Notes in the Margin:
In a hurry? You can make the crust* with an 18-ounce yellow cake mix combined with 3/4 cup melted butter. Combine them well and press into bottom and up sides of pan. Bake as above.
Another time saving tip is to use chopped pecans instead of halves. Instead of taking the time to place the pecans rounded-side up, just evenly spread the chopped nuts.
Even More Cookie Recipes to Try
Butter Spritz Cookies
Lintzer Cookies
Rosette Cookies
Neapolitan Cookies
Thumbprint Cookies
Pecan Tassies
Sugar Cookies
More Sweet and Salty Snacks and Treats
White Trash
Popcorn TReats
White Chocolate Covered Pretzels
Peanut and Pretzel Bark
Salted Nuts
Sugared Nuts
