Salted Caramel and Chocolate Pecan Pie Bars
User Reviews
4.5
228 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Cooling Time
3 hrs
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Total Time
3 hrs 52 mins
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Servings
12
-
Calories
347 kcal
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Course
Baked Goods
-
Cuisine
American
Salted Caramel and Chocolate Pecan Pie Bars
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You'll never want plain pecan pie again! Caramel and chocolate makes these pecan pie bars taste amazing! An easy Thanksgiving dessert!
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Ingredients
Crust
- ½ cup unsalted butter very soft (1 stick)
- 1 cup all-purpose flour
- ¼ cup confectioners’ sugar
- 1 tablespoon cornstarch
- pinch salt optional and to taste
Filling
- 8 ounces roasted salted pecans halves or pieces okay; about 2 cups (I used Trader Joe’s roasted salted halves)
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter 1 stick
- 1 cup light brown sugar packed
- ⅓ cup whipping cream or heavy cream
- 1 tablespoon vanilla extract
- ½ teaspoon salt or to taste
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Instructions
Make the Crust:
- Preheat oven to 350F. Line an 8x8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I strongly urge lining the pan with foil for easier cleanup.
- In a large bowl, combine all crust ingredients and using two forks or your hands (I find hands easier), cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
- Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer.
Make the Filling:
- Evenly sprinkle the pecans over the crust.
- Evenly sprinkle with the chocolate chips; set pan aside.
- In a large, microwave-safe bowl, combine 1/2 cup butter, brown sugar, whipping cream, and heat on high power for 1 minute to melt.
- Remove bowl from micro, and whisk until mixture is smooth; it’s okay if butter hasn’t completely melted.
- Return bowl to microwave and heat for 1 minute on high power.
- Remove bowl from micro, and whisk until mixture is smooth.
- Whisk in the vanilla and salt.
- Slowly and evenly pour the caramel sauce over the chocolate chips and pecans.
- Place pan on a cookie sheet (as insurance against overflow) and bake for about 30 to 32 minutes, or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center.
- Allow bars to cool in pan on a wire rack for at least 3 hours, or overnight (cover with a piece of foil and/or put pan inside large Ziplock), before slicing and serving.
Notes
- Storage: Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Nutrition Information
Show Details
Serving
1
Calories
347kcal
(17%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
8g
Cholesterol
51mg
(17%)
Sodium
110mg
(5%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 347kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 51mg | 17% |
| Sodium | 110mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
228 reviews
Excellent
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