Zutaten für Chocolaty Caramel Pecan Bars
- 1/2 cup (60g) powdered sugar
- 1/2 cup (113g) softened butter
- 1/2 cup (120ml) heavy whipping cream
- All Purpose Flour
- 14 oz (397g) unwrapped caramels
- 1 cup (100g) pecan halves
- Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolaty Caramel Pecan Bars? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chocolaty Caramel Pecan Bars
- Preheat oven to 325°F (160°C).
- Grease a 9x9 inch baking pan.
- In a medium bowl, cream together 1/2 cup (113g) softened butter and 1/2 cup (60g) powdered sugar until light and fluffy.
- Beat in 1 tablespoon heavy cream.
- Gradually add 1 1/4 cups (150g) all-purpose flour, mixing until just combined. The dough will be crumbly.
- Press the dough evenly into the prepared pan.
- Bake for 15-20 minutes, or until lightly golden brown and firm to the touch.
- While the crust is baking, prepare the caramel filling. In a medium saucepan, combine 14 oz (397g) unwrapped caramels and 1/2 cup (120ml) heavy whipping cream.
- Cook over low heat, stirring frequently, until the caramels are melted and the mixture is smooth.
- Remove from heat and stir in 1 cup (100g) pecan halves.
- Pour the caramel mixture evenly over the baked crust.
- Spread to cover the crust completely.
- For the chocolate topping, melt 8 oz (227g) semi-sweet chocolate chips and 2 tablespoons (30ml) heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth. Be careful not to overheat.
- Drizzle the melted chocolate over the caramel filling.
- Refrigerate for at least one hour, or until the chocolate is completely set.
- Score the chocolate topping into bars before refrigerating for easier cutting.
- Cut into 24 bars (though they may disappear faster!).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
57g
Fat
28g
Carbs
7g
