Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Caramel Pecan Bars




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




1 cup (250 mL) Butter, softened
3/4 cup (175 mL) Packed brown sugar
1 tsp (5 mL) Vanilla
2 cups (500 mL) All-purpose flour

CARAMEL FILLING:
1-1/3 cups (325 mL) Packed brown sugar
3/4 cup (175 mL) Whipping cream
3/4 cup (175 mL) Corn syrup
1/3 cup (75 mL) Butter
1-1/2 cups (375 mL) Chopped pecans

TOPPING:
10 oz (300 g) Semisweet chocolate, chopped
1/4 cup (50 mL) Butter
1/4 cup (50 mL) Whipping cream
1 cup (250 mL) Pecan halves


Recipe



In bowl, beat butter, sugar and vanilla until creamy. Blend in flour, 1/2 cup (125 mL) at a time. Pat into lightly greased 15- x 10-inch (40 x 25 cm) jelly roll pan. Bake in 350 F (180 C) oven for 18 to 22 minutes or until golden. Let pan cool on rack
CARAMEL FILLING:
In saucepan, cook sugar, cream, corn syrup and butter over medium-high heat, stirring often, for 10 to 12 minutes or until thickened and 230 F (110 C) on candy thermometer (thread stage). Remove from heat; stir in chopped pecans. Spread evenly over base. Let cool completely.
TOPPING:
In top of double boiler over hot, not boiling, water, melt chocolate, butter and cream, stirring occasionally. Spread evenly over filling. Let cool for 15 minutes. Score into 1-1/2-inch (4 cm) squares; press pecan half into each square. Refrigerate for 30 minutes or until set. (Can be covered and refrigerated for up to 1 week.) Cut into squares.