Anna Weicht

The Partner in Crime

  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon

Other Social Media Sites

© 2023 by Anna and Sandy Weicht. Proudly created with Wix.com

 

Caramel and Chocolate Pecan Bars

November 30, 2017

If you are looking for a fall or holiday candy bar that is homemade, look no further!  These pecan bars are absolutely delicious.  It's hard to resist caramel, chocolate, and pecans.  Also, the crust is a delicious shortbread that compliments the other flavors perfectly!  I got this wonderful recipe from the 2000 issue of Land O Lakes: Top 50

 

I've made these bars multiple times, and I can say with certainty that with a few simple ingredients you will have a mouthwatering treat.  If you make these bars for friends and family, be prepared to get recipe requests.  With Christmas soon to be upon us and holiday baking soon to begin, make sure to have these yummy bars on the baking list.  They most definitely will delight!

Bon Appetit!

 

Tips:

Pecans are the stars of this cookie bar, but by all means, have fun and try a different nut or combination of nuts.

Preparation time is 30 minutes.  Baking time is 18 to 22 minutes.

 

Click here for a printable version of this recipe.

Ingredients:

  • 2 cups all-purpose flour

  • 1 cup firmly packed brown sugar

  • 1/2 cup butter, softened

  • 1 cup pecan halves

  • 2/3 cup butter

  • 1/2 cup firmly packed brown sugar

  • 1 (6-ounce) package (1 cup) semi-sweet real chocolate chips

 

Directions:

Heat the oven to 350 degrees F.  Combine the 2 cups flour, 1 cup brown sugar, and 1/2 cup butter in a large mixer bowl.  Beat at medium speed, scraping the bowl often, until well mixed and particles are fine (2 to 3 minutes).  Press the mixture onto the bottom of the ungreased 13 by 9-inch baking pan.  Sprinkle the pecans evenly over unbaked crust.

 

Combine a 2/3 cup butter and 1/2 cup brown sugar in a 1-quart saucepan.  Cook over medium heat, stirring constantly, until the mixture comes to a full boil.  Boil, stirring constantly, until mixture candy thermometer reaches 242 degrees F or a small amount of the mixture dropped into ice water forms a firm ball (about 1 minute).  Pour evenly over the pecans and crust.  Bake for 18 to 22 minutes or until entire caramel layer is bubbly.  Remove from the oven.  Sprinkle with chocolate chips; let stand 2 to 3 minutes.  Swirl the chips with a knife, leaving some hole for marbled effect.  Cool completely; cut into bars.

 

 

 

(edited by Anna Weicht)

Please reload

Blog

Featured Posts

Shrimp and Broccoli Lo Mein

June 17, 2019

1/3
Please reload

Archive
Please reload

Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon