- 1 cup butter, cubed
- 2-1/4 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups chopped pecans
- Confectioners' sugar, optional
- 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 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near 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. Yield: 4 dozen.
Reviews for Caramel Pecan Bars
"These are truly yummy! Not sure why but only let me do 4 stars. The first time I make a recipe I follow it exactly, then tinker later...and it turned out great. I did use a glass pan and increase cooking time. They are moist and if you think they are too gooey I would think you could increase the flour a little bit. I thought they were perfect though."
"I have been baking a very long time and these bars have to be the worst thing I have ever made. Had a terrible texture and an odd taste. I even tried them with powdered sugar no luck. Can't believe the reviews so good!! What a waste of expensive ingredients. Had to throw the whole batch in the trash. I am shocked at Taste of Home. I thought they tested the recipes. This is one of my go to sites, now not so sure. This is the very first review I have ever written, couldn't help myself."
"My family loved these!"
"The whole house enjoyed these. I will definitely make them again."
"I followed this exactly and in a 9x13 pan it boiled over the pan in the oven. Sides were very crispy and center was still a runny goo. I left it in three more minutes than had to take it out or the sides would be burned. There is a crusty crust over the whole thing. Not to be detoured, I cleaned the oven and tried again in a jelly roll pan with a larger cookie sheet under it. Had husband drizzle egg mixture in slowly so I could stir well so egg wouldn't cook and maybe not have the crust. Again it boiled over the larger pan and still a crust. First pan tastes wonderful but appearance is not a quality to share. Would rate taste a 5 but I don't know if I'll ever get my pans cleaned so rate a 2 due to the mess."
"Yummy! I made them exactly as written. Next time I will take the suggestion of another reviewer and make them in a jelly roll pan. I think I'd like them thinner. Great flavor!"
"Delicious and easy! You will love these if you like pecan pie."
"Making it gkuten free next time"