Ingredients for Chocolate Caramel Pecan Bars
- ½ cup (100g) powdered sugar
- ½ cup (113g) unsalted butter
- 1 tablespoon heavy cream (for crust) + ⅓ cup (80ml) heavy cream (for caramel) + 2 tablespoons (30ml) heavy cream (for chocolate)
- All Purpose Flour
- Vanilla Caramels
- Pecan Halves
- Milk Chocolate Chips
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How to Make Chocolate Caramel Pecan Bars
- Preheat oven to 325°F (160°C).
- Grease a 9x9 inch baking pan.
- In a medium bowl, cream together ½ cup (113g) unsalted butter, ½ cup (100g) powdered sugar, and 1 tablespoon heavy cream until light and fluffy.
- Add 1 ½ cups (180g) all-purpose flour, and mix until a crumbly dough forms.
- Press the dough evenly into the prepared baking pan.
- Bake for 15-20 minutes, or until the crust is lightly golden and firm to the touch.
- While the crust is baking, prepare the caramel filling: In a medium saucepan, combine 14 ounces (397g) caramels (wrapped or unwrapped), and ⅓ cup (80ml) heavy 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 (113g) pecan halves.
- Pour the caramel pecan mixture over the baked crust.
- Prepare the chocolate drizzle: In a small saucepan, melt 1 teaspoon (5g) unsalted butter and 6 ounces (170g) semi-sweet chocolate chips over low heat, stirring constantly until smooth.
- Stir in 2 tablespoons (30ml) heavy cream.
- Drizzle the chocolate mixture over the caramel filling.
- Refrigerate for at least 1 hour, or until the filling is completely set.
- Cut into bars and serve.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
38g
Fat
22g
Carbs
5g
