Salted Caramel And Pecan Sugar Cookie Bars Food

SALTED CARAMEL PECAN BITES

Steps:

• Preheat the oven to 350 degrees F.
• Bake the pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
• Line a 15-by-10-inch jelly-roll pan or a 9.5-by-13-inch casserole dish with aluminum foil; lightly grease the foil with baking spray. Arrange the graham crackers in a single layer in the prepared pan, slightly overlapping the edges.
• Combine the sugar, butter and cream in a medium-size heavy saucepan; bring to a boil over medium heat and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.
• Bake for 10 to 11 minutes or until lightly browned and bubbly. Immediately sprinkle with the salt, lift the foil from the pan and slide the bark off the foil onto a wire rack. Cool completely, 30 minutes to an hour. Break into bite-size pieces.

SALTED CARAMEL CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
• Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
• Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
• Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

SALTED CARAMEL AND PECAN SUGAR COOKIE BARS

Steps:

• Preheat oven to 350 degrees. Prepare an 8x8 baking pan with non stick spray. Optional : line the pan with foil or parchment paper for easy removal.
• Scoop 1/2 cup of the cookie dough and set aside. Take the remaining cookie dough and press it into the bottom of the prepared pan. Bake for 20 minutes, until the crust is lightly golden brown.
• While that is baking, prepare the caramel filling.
• In a small bowl, combine the 1/2 cup caramel topping and the flour and mix until combined. When the crust is done baking, spread the caramel topping all over the top, stopping before the edge.
• Take the dough from the 1/2 cup that was set aside, break it up and sprinkle it all over the top of the caramel filling. Sprinkle the crushed pecans all over the top.
• Bake again for 30 minutes, until the top is light golden brown. Cool for at least an hour. Drizzle the remaining 3 tbsp of caramel topping all over the top, sprinkle with the sea salt. Cut into bars and serve! Store in an air tight container.

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-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.