Julies Pecan Caramel 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.

CARAMEL PECAN BARS

Steps:

• In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

JULIE'S PECAN CARAMEL BARS

Steps:

• Preheat oven to 350°F.
• Mix together ingredients for bottom layer to a fine crumb consistency. Pat into an ungreased 9x13 pyrex dish.
• Sprinkle pecan layer using enough to completely cover bottom layer.
• Combine caramel ingredients in saucepan and cook over medium high until it comes to a good expansive boil. Boil for one minute and remove from heat, then pour over pecans.
• Bake for 20 minutes and remove from oven. It will not look done.
• Immediately sprinkle the chocolate over the caramel and gently spread so that it melts and blends in with caramel layer.
• Allow to cool completely before cutting. I like to serve it in small squares, about 1 1/2", because they are very rich.

JULIE'S RHUBARB BARS OR CRISP

Steps:

• Mix rhubarb , sugar, water, vanilla .
• Add cornstarch which has been dissolved in water.
• Cook until thick.
• Mix together ostmeal and all other ingredients until crumbly.
• Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
• Pour in rhubarb mixture and sprinkle remaining crumbs over top.
• Bake at 375 degrees for 30-35 minutes.
• Cooland cut into small bars.
• NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.

CARAMEL PECAN BARS

Steps:

• Preheat oven to 350 degrees.
• Combine flour,oats,brown sugar,and baking soda in a large mixing bowl.
• Cut butter into flour mixture until it resembles coarse crumbs.
• Take 2 cups of flour mixture out and set aside.
• Press remaining mixture in the bottom of a jelly roll pan.
• Bake 10 minutes.
• Spread caramel topping over crust,all the way to edges.
• Add pecans to reserved crumb mixture;sprinkle over caramel topping.
• Bake 10-15 minutes or until lightly brown.
• Cool completly on cooling rack.
• Cut into 40 bars.

CARAMEL PECAN BARS

Steps:

• Preheat oven to 350°F.
• Blend together the flour, 1 cup brown sugar and 1/2 cup butter until particles are fine crumbs.
• Pat into an ungreased 9 X 13 glass pan.
• Spread the pecans over the crust.
• Put the remaining butter (3/4 cup), brown sugar (1/2 cup) and vanilla into a small saucepan.
• Cook over medium heat stirring constantly.
• Bring to a full boil and boil for one minute, stirring constantly.
• Pour over the crust and pecans.
• Bake for 20 minutes and remove from oven- do not overbake.
• Immediately sprinkle the top with 1 - 2 cups of chocolate chips.
• The amount depends on your preference for chocolate.
• Two cups will give a fairly thick layer.
• When the chips have melted, spread evenly over the crust with a spreader or butter knife.

CARAMEL BARS

Steps:

• Pre heat oven to 350 degrees.
• Mix the 1st 6 ingredients together in mixer until crumbly -- Grandma says mix like pie crust.
• Pat all but approximately 1 1/2 cups of batter into a 9 X 13 cake pan.
• Bake for 10 minutes.
• While this is baking, melt the caramels with the 3/4 cup whipping cream. A double boiler is recommended, but you could use the microwave if you stop and stir often to make sure the caramels do not burn.
• Spread caramel mix over the 1st layer when it has baked.
• Use the remaining 1 1/2 cups of batter and pat down in small sections over the caramel mix.
• Return to oven and bake for about 15 minutes or longer -- til they are done.
• Remove from oven and cool.
• Enjoy!
• *Pointer-Can use Caramel bites that are now available in the baking aisle at the grocery store rather than having to unwrap all the caramels. Also, Grandma says that 1/2 and 1/2 could be used rather than cream if you would like.

CHOCOLATE CARAMEL PECAN BARS

Steps:

• For crust, in a mixer bowl beat cream cheese and butter with an electric mixer on medium speed about 1 min or till softened. Add sugar and vanilla then beat till well combined.
• Stir together flour and baking powder; gradually beat into cream cheese mixture,mixing well.
• Spread the cheese mixture into an ungreased 13X9X2" baking pan.
• Bake in a 375 oven about 15 min or till a wooden pick inserted in center comes out clean.
• Immediately drizzle caramel topping over warm crust and sprinkle with chocolate pieces.
• Allow chocolate to melt slightly.
• Use a knife to swirl chocolate; sprinkle with pecans.
• Cool in refrigerator for 10-15 minute.
• Cut into bars.