Caramel Pecan Bars – When you bite into this bar you can’t help but marvel at the flavors and texture . It’s genius, you can’t eat just one, it’s like..wait let me taste that again…and well… maybe just one MORE bite.
I also try to keep recipes simple, like these bars. Caramel Pecan Bars are made with simple ingredients, things you already have on hand, little extras thrown into the batter that allow you to taste flavors and textures. There are three delicious flavors and two textures in this bar that make it outstanding.
You have the wonderful flavors of cinnamon, caramel and pecans that’s over the top delicious. The caramel and pecans do double duty by bringing you a creamy crunchy texture . There’s nothing that makes my tastebuds and mouth happier than having the unbeatable combination of flavor and texture. We’re going to make Caramel Pecan Bars together so you can see what makes them incredibly delicious and easy to make. Let’s get started!
We start the recipe by preheating the oven to 350 degrees and lining a 13×9 inch baking pan with foil that is lightly greased. Next, place the flour, baking powder, cinnamon and salt in a medium bowl and set aside.
Next, grab yourself a large bowl and place the brown sugar, butter, eggs, vanilla extract and pecans in it. Mix the ingredients together with a spatula until they are well incorporated.
Add the flour mixture to the pecan/brown sugar mixture and stir with a spatula until the two are incorporated well.
Measure out one cup of the batter and set it aside.
Place the remaining batter into your prepared baking pan. If you have parchment paper, place a piece of parchment paper that’s bigger than the pan down onto the batter. Place your hands on top of the paper and press and move the batter to distribute it evenly onto the bottom of the pan. If you don’t have parchment paper, use a large spoon or spatula.
Place the pan into your preheated 350 degree oven and bake 15 minutes or until firm. Remove it from the oven and set it aside. It’s time to make the caramel layer.
Place the milk and unwrapped caramels in a medium size saucepan over low heat. Stir until the caramels are melted. Take the pan off the heat and set it aside for 5 minutes or until slightly thickened.
Pour the caramel mixture over the baked layer. Spread the caramel to within a half inch of the edges of the baked layer.
Take that one cup of batter we set aside and drop it by spoonfuls over the caramel layer.
Cut through the batter with a kitchen knife several times to get a marbled effect.
Put the pan back into the oven and bake 15 to 20 minutes longer or until the center is set. Cool the pan on a wire rack. After it’s cooled, lift the bars out of the baking pan using the foil. Cut into individual bars.
When you bite into Caramel Pecan Bars you can’t help but marvel at the flavors and texture . It’s genius, you can’t eat just one, it’s like..wait let me taste that again…and well… maybe just one MORE bite. Now, if you really want to get crazy, a little bit of vanilla or butter pecan ice cream on top of a bar would be absolutely decadent and make for an excellent dessert any time of the year.
PIN IT FOR LATER
Looking for more recipes from Bunny’s Warm Oven, Try These!
Chicken Olivia Recipe...Chocolate Bottom Banana Cake…Glazed Lemon Ricotta Cake...Oatmeal Dinner Rolls…Pecan Pear Tart
Caramel Pecan Bars
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup butter 1 stick, melted
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup coarsely chopped pecans
- 1 package caramels 11 ounces, unwrapped
- 1/2 cup milk
- Preheat oven to 350°F. 13x9 inch baking pan lined with foil that is lightly greased
- Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar,
- butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
- 2 Place the milk and unwrapped caramels in a medium sauce pan over low heat. Stir until caramels have melted. Cool 5 minutes or until slightly thickened.
- Pour over baked layer in pan,spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marbled effect.
- Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.