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Sticky Hands Caramel Bars

Source of Recipe


Basic Baking






List of Ingredients



• 1 Tbsp unsalted butter or solid vegetable shortening, softened
  
• *
  
• 2 sticks (16 Tbsp) unsalted butter, softened
  
• 2 cups packed dark brown sugar
  
• 2 extra-large eggs
  
• 1 Tbsp pure vanilla extract
  
• 1-1/4 cups all-purpose flour
  
• 1-1/2 cups pecan halves, toasted and coarsely chopped
  






Instructions



1. Preheat oven to 350 degrees, with rack in the center of the oven. Use 1 tablespoon unsalted butter or vegetable shortening (softened) to coat the inside of the baking pan. Set aside.
   
   
2. Place the 2 sticks butter and dark brown sugar in a large mixing bowl. With the mixer on high speed, beat the butter and sugar together until the mixture is light and fluffy, about 2 minutes. Add the eggs, one at a time, making sure the first is completely incorporated before adding the second. Move the beaters around the bowl and scrape down the sides of the bowl several times while mixing with a rubber spatula. Reduce speed to low and mix in the vanilla and flour; mix just until there are no traces of flour remaining. Add the nuts and mix them in.
   
   
3. Pour and scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 45 minutes, or until the sides of the batter have risen up slightly more than the center and the top is shiny and dry. The interior of the batter will be quite soft -- almost liquid. Remove pan and place on a rack to cool for 30 minutes, then place it in the refrigerator for 2 hours, or until it is very cold. (Important: Do not cut these until they have had a chance to cool completely.)
   
   Use a sharp knife to cut the bars into a 3x3-inch grid, then cut each bar in half to make 18 bars.
   
   Store in a covered tin at room temperature for up to 1 week.
   
   Makes 18 bars.