Published using Google Docs
Salted Caramel Pecan Bars
Updated automatically every 5 minutes

Salted Caramel Pecan Bars

Adapted from Bake or Break

Yield – 15 bars

 

2 cups flour

2/3 cup powdered sugar

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small pieces

3 1/2 cups pecan pieces

5 1/2 tablespoons unsalted butter

1/2 cup firmly packed brown sugar

1/2 cup maple syrup

3 tablespoons heavy cream

pinch of salt

smoked sea salt

 

  1. Preheat the oven to 350 ˚F and line a 9x13” pan with foil.  Spray the foil liberally with Baker’s Joy, set aside.
  2. In the bowl of a stand mixer with a paddle attachment mix together the flour, powdered sugar, and salt on low speed.  Add the cold butter a few pieces at a time and mix until the mixture becomes coarse crumbs.
  3. Pour the mixture in the prepared pan and press evenly on the bottom.
  4. Bake for 20 minutes or until the crust just begins to brown.  Let cool for 10 minutes on a wire rack and then cool in the refrigerator for another 10.
  5. Start the filling after the crust comes out of the oven.
  6. Toast the pecans in a dry skillet until they are warmed through and begin to smell nutty.  Set aside.
  7. Add the remaining butter, brown sugar, maple syrup, cream, and pinch of salt to a medium saucepan.  Heat until the mixture begins to boil and then stir in the pecans.
  8. Pour the mixture evenly into the pan and spread over the crust.
  9. Bake for 25 minutes or until the top is set.  Let cool completely on a wire rack, preferably overnight, before cutting into pieces.

Recipe from Tracy | Pale Yellow

please visit http://www.paleyellow.net