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Gooey Caramel Pecan Bars

Gooey Caramel Pecan Bars

Gooey Caramel Pecan Bars
Gooey Caramel Pecan Bars
Gooey Caramel Pecan Bars
Recipe By:
Gooey Caramel Pecan Bars
  • 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
  • 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
  1. TOPPING: In food processor, pulse flour with sugar and salt.
  2. Add cubed butter and process until it looks like coarse meal.
  3. Sprinkle on the ice water and vinegar and process until crumbs are evenly moistened.
  4. Turn crumbs out onto a sheet of wax paper and knead just until dough comes together.
  5. Pat the dough into a disk, wrap in plastic and refrigerate for 15-20 minutes.
  6. Preheat oven 375. Line 13x9” metal baking pan with parchment paper.
  7. Roll out dough between 2 sheets of wax paper into an 11x15” rectangle, about ¼” thick.
  8. Trim the dough to a 13x9” rectangle and place on baking pan.
  9. Cut remaining dough into ¾” wide strips and press them up side of pan to form a rim all around.
  10. Refrigerate for about 30 minutes.
  11. Line the dough with parchment paper and fill with pie weights or dried beans. Bake 25 minutes or until dough is set.
  12. Remove paper and weights and bake the crust for another 10-12 minutes, until lightly golden and set. Let cool.
  13. In saucepan, combine butter, sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 8-10 minutes.
  14. Add the cream and cook, stirring occasionally, until a candy thermometer inserted registers 240 degrees (soft ball stage).
  15. Add pecans and cook for 2 minutes longer.
  16. Pour filling over the crust, spreading evenly. Bake 15 minutes, until crust is golden and topping is bubbling. Let cool completely.
  17. Slice the parchment onto a cutting board. Cut into bars and serve.

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