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
- Preheat the oven to 350 ˚F and line a 9x13” pan with foil. Spray the foil liberally with Baker’s Joy, set aside.
- 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.
- Pour the mixture in the prepared pan and press evenly on the bottom.
- 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.
- Start the filling after the crust comes out of the oven.
- Toast the pecans in a dry skillet until they are warmed through and begin to smell nutty. Set aside.
- 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.
- Pour the mixture evenly into the pan and spread over the crust.
- Bake for 25 minutes or until the top is set. Let cool completely on a wire rack, preferably overnight, before cutting into pieces.