TO-DIE-FOR PECAN SQUARESCRUST:¾ c. flour¼ c. cornstarch½ c. powdered sugar½ t. salt1 stick butter, cold…
Gooey Caramel Pecan Bars
| Gooey Caramel Pecan Bars | Print |
Recipe By: Alice Morrow
Gooey Caramel Pecan Bars
Ingredients
- CRUST:
- 2 ¼ c. flour
- ½ c. sugar
- ¾ t. salt
- 1 ½ sticks cold unsalted butter, chilled and cut into cubes
- ¼ c. ice water
- 1 T. distilled white vinegar
- TOPPING:
- 1 ½ sticks butter
- 1 ¼ c. light brown sugar
- ½ c. good quality honey
- ½ t. salt
- 1 c. heavy cream
- 1 lb. pecan halves
Instructions
- TOPPING: In food processor, pulse flour with sugar and salt.
- Add cubed butter and process until it looks like coarse meal.
- Sprinkle on the ice water and vinegar and process until crumbs are evenly moistened.
- Turn crumbs out onto a sheet of wax paper and knead just until dough comes together.
- Pat the dough into a disk, wrap in plastic and refrigerate for 15-20 minutes.
- Preheat oven 375. Line 13x9” metal baking pan with parchment paper.
- Roll out dough between 2 sheets of wax paper into an 11x15” rectangle, about ¼” thick.
- Trim the dough to a 13x9” rectangle and place on baking pan.
- Cut remaining dough into ¾” wide strips and press them up side of pan to form a rim all around.
- Refrigerate for about 30 minutes.
- Line the dough with parchment paper and fill with pie weights or dried beans. Bake 25 minutes or until dough is set.
- Remove paper and weights and bake the crust for another 10-12 minutes, until lightly golden and set. Let cool.
- In saucepan, combine butter, sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 8-10 minutes.
- Add the cream and cook, stirring occasionally, until a candy thermometer inserted registers 240 degrees (soft ball stage).
- Add pecans and cook for 2 minutes longer.
- Pour filling over the crust, spreading evenly. Bake 15 minutes, until crust is golden and topping is bubbling. Let cool completely.
- Slice the parchment onto a cutting board. Cut into bars and serve.
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