Caramel Pecan Bars Recipe
- 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
- 1. 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.
- 2. 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.
1 each: 124 calories, 8g fat (3g saturated fat), 19mg cholesterol, 62mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 1g protein .
Reviews for Caramel Pecan Bars
"These are "da bomb". To solve the problem other reviewers had about being too done on the outside and not enough in the middle, I used a pyrex baking pan instead of metal and increased the baking time by 5 minutes. They were perfect! Will be making these often."
"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."
"Would it be alright to add chocolate chips to this recipe? Granddaughter loves pecan choc. chip pie. Great recipe."
"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"
"Great. Had a hard time dissolving the brown sugar. How long should it take?"
"These are so yummy! My husband asked if I'd make them again because I'd taken them to a meeting and he hadn't gotten enough! They were very easy as well."
"So easy and yummy!!"
"Toasted the pecans (5 minutes at 350 degrees) and cooled them before adding. Mixed it all in the saucepan I melted the butter. Took about 35-40 minutes to bake in a 10 x 10 pan. Cut beautifully, tasted amazing - a keeper! 5 stars!"
"Very good and quick to make. Just made them for the second time and added chopped dates. I think you could also add coconut."
"This is a easy, relatively quick recipe to make. I made it by the recipe the first time and wonder if the sugar really needs to be dissolved in the butter prior to mixing everything together. It doesn't need to be done in brownies and this is a brownie without the chocolate. My husband really liked it but I would prefer it to be sweeter. It sounds unbelievable with over 2 cups of sugar it didn't really taste sweet to me. The flavor was good so I will try mixing it like I do brownies to save cleaning a pan. We loved the 2 cups of pecans. I may frost them with homemade caramel icing."
"Very tasty and easy recipe. My one negative comment is that there is no way a person can cut this into 48 pieces considering the nuts in the recipe."
"Super easy, and tastes like pecan pie!"
"These bars where EXCELLENT. crunchy on the outside and nice and chewy on the inside. It was very easy to make and I didn't have to change a thing. I will definitely make again."
"This is really good! Would definintely make it again."
"These were really good. I ended up covering the top with tin foil towards the end as I felt the top was browning too quickly while the middle was not done. These are yummy!"
"OMG I wanted to eat them all myself"
"These are really great. Wouldn't change a thing. Have to hide them if planning on using them for a function or they evaporate!"
"Taste great and pretty easy to make."
"Very good and very easy! They have a great flavor and texture that everyone loved."
"All the same flavors as a pecan pie, but so simple to make."
"wonderful flavor!! Fairly easy to make. I made them for a workplace "cookie swap". they were a huge hit!"
"I found the middle was not done whilst the outside was. I'd go with making a larger pan so it wasn't as thick, it did taste good but if I cooked it any longer the outside would have been overbaked as it was I did it the whole 25 mins and my oven usually is right on for recipes."
"These are beyond fabulous. I will make them and give them often. They are so easy to make and absolutely delicious. They will be one of my Christmas presents to family and friends"
"This recipe is absolutely fabulous! I have made it twice in the past week and it has been a major success. My family and friends devoured these so unbelievably fast! I will definitely continue to make these. Try this recipe! It's great!"
"The sugar was taking too long to disolve, so i turned the heat up, by the time it was disolved, it was too hot cause it instantly cooked my eggs. I was sure to pour slowly and stir continuously. I'll probably try them again, cause I like the challenge."
"Absolutely sinfully delicious. Now a weekly request from my office staff and my children's school staff for me to make and bring in. Thank you Taste of Home."
"This recipe is fantatic! Easy to make (just remember to make sure the brown sugar is dissolved) and extremely tasty. It got rave reviews by everyone at work and in my family. I would recommend it highly to anyone with a sweet tooth!"
"These are wonderful! I like them thinner, so I bake them on a medium cookie sheet instead of the 13x9x2. I have substituted walnuts for pecans and also made a white chocolate macadamia nut version. All variations are great."