Caramel Pecan Bars

Name: Caramel Pecan Bars
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 24 bars
Ingredients: 1 bag individually wrapped caramels; 5 tablespoons heavy cream; 2 cups all-purpose flour; 2 cups rolled oats; 1 ½ cups packed light brown sugar; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 ¼ cups unsalted butter; 1 teaspoon pure vanilla extract; ½ cup semisweet chocolate chips; ¾ cup Chopped Pecans

User Reviews

5.0

12 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
47 mins
Servings
24 bars
Course
Dessert

Caramel Pecan Bars

Iris Warren

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A buttery crust and a layer of gooey caramel studded with pecans and chocolate chips make these caramel pecan bars one irresistible dessert.

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Ingredients

Servings

1 bag individually wrapped caramels 11 ounces (about 35 caramels), unwrapped
5 tablespoons heavy cream
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups packed light brown sugar
1 teaspoon baking soda
½ teaspoon kosher salt
1 ¼ cups unsalted butter melted
1 teaspoon pure vanilla extract
½ cup semisweet chocolate chips
¾ cup Chopped Pecans

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Instructions

Preheat oven to 350°F. Line (1) 9x13 inch baking pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. The extra foil will create handles that you can use to lift the caramel bars from the pan. Spray foil with nonstick cooking spray. Set pan aside.
In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
In a large bowl, whisk together the flour, oats, brown sugar, baking soda and salt. Stir together the melted butter and vanilla extract. Add butter and vanilla mixture to the dry ingredients and stir until combined. Press half the mixture into the bottom of the prepared pan to form a crust layer.
Bake crust in preheated oven for 8 minutes. Remove and sprinkle crust with with chocolate chips and pecans. Pour the caramel mixture over the top and then crumble the remaining crust mixture on top of the caramel.
Place caramel bars back into preheated oven and bake for an additional 13-15 minutes. Place pan on cooling rack and cool completely. Once bars are cooled to room temperature, I recommend placing the pan into the refrigerator for a couple of hours. This will enable you to cut the bars with ease. Allow bars to come to room temperature before serving.