Caramel Pecan Bars
Total TimePrep: 15 min. Bake: 20 min. + cooling
Not sure about this one. It’s easy and the flavour is delicious but the texture is incredibly chewy. Wouldn’t make again.
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 !!
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.
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!