Caramel Pecan Bars Recipe

4.5 36 39
Caramel Pecan Bars Recipe
Caramel Pecan Bars Recipe photo by Taste of Home
Publisher Photo

Caramel Pecan Bars Recipe

Read Reviews
4.5 36 39
Publisher Photo
This pecan bar recipe won first place at a cookie contest held where I work. These rich bars really capture the flavor of pecan pie. —Emma Manning, Crossett, Arkansas
Recommended: Top 10 Caramel Recipes
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 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

Directions

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 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in 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.
Originally published as Caramel Pecan Bars in Best of Country Cookies 1999, p86

Nutritional Facts

1 each: 124 calories, 8g fat (3g saturated fat), 19mg cholesterol, 62mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 1g protein.

  • 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 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in 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.
Originally published as Caramel Pecan Bars in Best of Country Cookies 1999, p86

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Reviews forCaramel Pecan Bars

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Jodi User ID: 9112317 263570
Reviewed Mar. 17, 2017

"Yummy and easy. I knew from 2 sticks of butter and 2 1/4 brown sugar they would be a caramel bomb because that is the same ratio as my famous homemade caramels. I let my butter and sugar come to a low boil for about a minute, cool for a couple minutes then temper into the egg mixture. Cool completely and store in the refrigerator or due to the amount of butter and brown sugar will turn into almost a pecan pie, which I can live with. Sorry I have to share these, Happy Birthday Sammy !!"

MY REVIEW
Tammy User ID: 9010337 258948
Reviewed Dec. 31, 2016

"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."

MY REVIEW
maxizzyjack User ID: 7388218 258444
Reviewed Dec. 21, 2016

"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 REVIEW
cookykamp User ID: 8319766 247399
Reviewed Apr. 23, 2016

"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 REVIEW
angela32 User ID: 3084463 246679
Reviewed Apr. 6, 2016

"My family loved these!"

MY REVIEW
Christa47355 User ID: 1164600 245546
Reviewed Mar. 16, 2016

"The whole house enjoyed these. I will definitely make them again."

MY REVIEW
SundanceGirl User ID: 7228365 239749
Reviewed Dec. 19, 2015

"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."

MY REVIEW
donnasgulfcoastin User ID: 2863920 236275
Reviewed Nov. 3, 2015

"Would it be alright to add chocolate chips to this recipe? Granddaughter loves pecan choc. chip pie. Great recipe."

MY REVIEW
cherrylady User ID: 1073547 236242
Reviewed Nov. 3, 2015

"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!"

MY REVIEW
dschultz01 User ID: 1076910 226459
Reviewed May. 17, 2015

"Delicious and easy! You will love these if you like pecan pie."

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