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Caramel Pecan Bars

Source of Recipe


Elizabeth Baird






List of Ingredients



• 1 cup butter, softened
  
• 3/4 cup packed brown sugar
  
• 1 tsp vanilla
  
• 2 cups all-purpose flour
  
• *
  
• -- Caramel Filling --
  
• 1-1/3 cups packed brown sugar
  
• 3/4 cup whipping cream
  
• 3/4 cup corn syrup
  
• 1/3 cup butter
  
• 1-1/2 cups chopped pecans
  
• *
  
• -- Topping --
  
• 10 ounces semisweet chocolate, chopped
  
• 1/4 cup butter
  
• 1/4 cup whipping cream
  
• 1 cup pecan halves
  






Instructions



1. In bowl, beat butter, sugar, and vanilla until creamy. Blend in flour, 1/2 cup at a time. Pat into a lightly greased 15x10-inch jelly roll pan. Bake in a 350-degree oven for 18 to 22 minutes or until golden. Let pan cool on rack.
   
   
2. 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 degrees (F) on a candy thermometer (thread stage). Remove from heat; stir in chopped pecans. Spread evenly over base. Let cool completely.
   
   
3. 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 squares; press a 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.
   
   Makes about 6 dozen.