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These melt-in-your-mouth bars from Mary Jean Hlavac in McFarland, Wisconsin are simply to die for. They go together in 10 minutes, and even though the chocolate layer takes time to harden (think make-ahead convenience), these treats are definitely worth the wait.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 140 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 61 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Caramel Butter-Pecan Bars in Simple & Delicious September/October 2006, p61
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Reviewed on Mar. 21, 2011 by bridgettevh
These are my husbands FAVORITE!!! He took some to work and his friends wanted the recipe. Hence the reason why I am online printing and rating this recipe. Thanks!!!
Reviewed on Dec. 14, 2010 by Amy the Midwife
Rich...Simple...SO Good!
Reviewed on Oct. 28, 2010 by jacquot5
The white spots have to do with the fat particles of the chocolate or the cocoa butter. This is very common in chocolate products if the correct heating and cooling process (commonly referred to as the tempering process) is not done correctly. The fat particles begin to surface and what you see are white spots on the top. You must go through a heating and cooling process to eliminate the spots. I am not sure of the exact temperatures that must be maintained but I am sure there is some information on the net that could help you out.Hope this helps. Scott
The white spots have to do with the fat particles of the chocolate or the cocoa butter. This is very common in chocolate products if the correct heating and cooling process (commonly referred to as the tempering process) is not done correctly. The fat particles begin to surface and what you see are white spots on the top. You must go through a heating and cooling process to eliminate the spots. I am not sure of the exact temperatures that must be maintained but I am sure there is some information on the net that could help you out.
Hope this helps.
Scott
Reviewed on Oct. 16, 2009 by imadartingranny
Very rich and so yummy! When baking does the caramel get bubbly all over or just on the sides? After 18 minutes I took them out and they have stuck tight to the pan. Any ideas?
Reviewed on Oct. 13, 2009 by mkschian
These melt in your mouth bars were delicious.
Reviewed on Oct. 09, 2009 by lahansen
Any hints on how not to get white spots on the chocolate after it cools?
Very quick and easy to make, delicious. I'll be sure to make this recipe again.
Reviewed on Oct. 01, 2009 by MsHissy
If you are allergic to nuts, just leave them out. Show-Me-Chic has the right idea by subbing toffee bits for the nuts.
Reviewed on Sep. 30, 2009 by Show-Me-Chic
What about toffee bits? or dried fruit?? Or apples? Sounds good to me.
Reviewed on Sep. 30, 2009 by Bubby2009
Sounds delicious, but what if you can't eat nuts?? what could you use instead??
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