Easy Salted Caramel Pecan Pie Bars Food

SALTED CARAMEL PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees.
• Melt butter and brown sugar in a large saucepan over medium heat until just melted and combined. Add vanilla.
• Meanwhile, in a large bowl, mix 2 eggs. Gradually pour mixture into eggs. You don't want to scramble them.
• Mix in flour. Sprinkle baking powder over the mixture and blend in well. Add pecans.
• Grease a jelly roll pan, line with graham crackers. Crack sea salt to cover them.
• Pour mixture over graham crackers.
• Bake 20 minutes.

EASY SALTED CARAMEL PECAN PIE BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 9x13-inch baking dish with parchment paper and leave enough paper at each end to lift the bars out of the pan after baking.
• Spray the parchment and sides of the pan with cooking spray. Set aside.
• In a large mixing bowl, combine the flour, cornstarch, dark brown sugar, and butter.
• With a hand mixer at medium speed, beat the mixture until the mixture resembles sand with fine crumbs.
• Press the mixture into the prepared pan. Use your hands to press the mixture smooth.
• Bake in the preheated oven for 8 minutes.
• Remove from the oven and set aside to cool.
• In a large, heavy-bottomed saucepan over medium heat, stir together the butter, light brown sugar, and honey.
• Cook, stirring constantly, until thick and bubbly - about 7-8 minutes.
• Pour in the cream and continue to cook, stirring until a candy thermometer inserted in the mixture hits the soft-ball stage (240 degrees) - about 10 minutes.
• Remove from the heat and stir in the vanilla and pecans.
• Carefully pour the mixture over the crust, using an offset spatula to spread it evenly to all corners. Set aside.
• In a food processor, add the toasted pecans and sea salt. Process until finely chopped.
• Sprinkle the pecan/salt mixture evenly over the top of the caramel mixture.
• Bake for 15 minutes or until the caramel is bubbly. Remove from the heat and place on a wire rack to cool completely.
• To serve, run a butter knife along the sides of the pan. Use the parchment paper overhang to lift the dessert out of the pan. Cut the bars into squares. If your knife gets sticky, dip it in hot water before making the next cut.
• Arrange the squares on a platter and drizzle with caramel sauce, if desired.

SALTED CARAMEL-PECAN BARS

Steps:

• Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
• Line a 15x10 inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.
• Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.
• Bake at 350 degrees for 10 - 11 minutes or until lightly browned and bubbly.
• Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into bars.
• Chocolate-Pecan-Caramel Bars: Prepare recipe as directed through Step 4. Top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, and spread chocolate over bars. Proceed with recipe as directed in Step 5. Chill 20 minutes before serving.

MARY'S SALTED CARAMEL-PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil; spray with cooking spray.
• Arrange pecans in a single layer in a shallow pan.
• Bake in the preheated oven, stirring halfway through, until pecans are toasted and fragrant, 10 to 12 minutes.
• Arrange graham crackers in a single layer on the prepared jelly roll pan.
• Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring occasionally, until sugar is dissolved, about 5 minutes.. Remove from heat and stir in vanilla extract. Fold in pecans. Pour pecan mixture over graham crackers, spreading to coat.
• Bake in the preheated oven until topping is bubbling, 10 to 11 minutes. Remove from oven and immediately sprinkle with salt. Transfer coated crackers and aluminum foil to a wire rack to cool, about 30 minutes. Break into bars.

SALTED CARAMEL PEAR PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
• Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
• With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
• Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
• To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
• Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
• Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
• To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
• Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
• Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
• When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.