Chocolate Caramel Pecan Bars Recipes

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CHOCOLATE PECAN CARAMELS



Chocolate Pecan Caramels image

I haven't missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It is made like a pan of upside-down bars and tastes like my favorite caramel pecan candies. We are natives of the Lone Star State who moved to Ohio when my husband was transferred several years ago. -June Humphrey, Strongsville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6-3/4 dozen (1-1/2 pounds).

Number Of Ingredients 8

1 tablespoon plus 1 cup butter, softened, divided
1-1/2 cups coarsely chopped pecans, toasted
1 cup semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Steps:

  • Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 76mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

CARAMEL PECAN BARS



Caramel Pecan Bars image

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

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 8

1 cup butter, cubed
2-1/4 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups chopped pecans
Confectioners' sugar, optional

Steps:

  • 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.

Nutrition Facts :

CARAMEL PECAN BARS



Caramel Pecan Bars image

Make and share this Caramel Pecan Bars recipe from Food.com.

Provided by PanNan

Categories     Bar Cookie

Time 40m

Yield 24 bars

Number Of Ingredients 6

2 cups flour
1 1/2 cups packed brown sugar, divided
1 1/4 cups room temperature butter, divided
1 cup pecans, chopped
1 teaspoon vanilla extract
1 -2 cup chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Blend together the flour, 1 cup brown sugar and 1/2 cup butter until particles are fine crumbs.
  • Pat into an ungreased 9 X 13 glass pan.
  • Spread the pecans over the crust.
  • Put the remaining butter (3/4 cup), brown sugar (1/2 cup) and vanilla into a small saucepan.
  • Cook over medium heat stirring constantly.
  • Bring to a full boil and boil for one minute, stirring constantly.
  • Pour over the crust and pecans.
  • Bake for 20 minutes and remove from oven- do not overbake.
  • Immediately sprinkle the top with 1 - 2 cups of chocolate chips.
  • The amount depends on your preference for chocolate.
  • Two cups will give a fairly thick layer.
  • When the chips have melted, spread evenly over the crust with a spreader or butter knife.

CHOCOLATE CARAMEL PECAN TURTLE BARS



Chocolate Caramel Pecan Turtle Bars image

Buttery brown sugar shortbread. Rich caramel. Crunchy pecans. Creamy chocolate. These chocolate caramel pecan turtle bars have it all! Plus, these easy-yet-impressive dessert bars come together in just 30 minutes of hands-on time using just 7 simple ingredients!

Provided by Allison Ferraro

Categories     Dessert

Time 1h

Number Of Ingredients 11

3/4 cup chopped pecans, (toasted)
1 cup all-purpose flour
1/2 cup dark brown sugar
6 Tablespoons unsalted butter, (room temperature)
3/8 cup dark brown sugar
6 Tablespoons unsalted butter
1 1/2 Tablespoons heavy cream
1/4 teaspoon fine sea salt
8 ounces semi-sweet chocolate baking bar, (coarsely chopped)
2/3 cup heavy cream
fine sea salt for sprinkling on top ((optional))

Steps:

  • Spread the pecans on a baking sheet and bake them in a preheated 300°F oven until they darken slightly in color and begin to give off a nutty toasted aroma, about 4 minutes.
  • Preheat oven to 350°F. Line an 8x8 metal baking pan with parchment paper and set aside.
  • Add flour, brown sugar, and butter to the bowl of a food processor. Process until the mixture becomes a very crumbly dough.
  • Pour the dough into the prepared pan and gently press the dough into the bottom of the pan to create a solid crust. Make sure the crust reaches all the way into the edges and corners of the pan and that there are no holes in the crust.
  • Bake the crust until it's a light golden brown, about 15 minutes. Remove the pan from the oven and let it cool slightly while you prepare the caramel pecan layer.
  • In a small saucepan, combine brown sugar, butter, and heavy cream, and salt. Bring the mixture to a boil over high heat, stirring until the sugar and salt dissolve. Let the mixture boil without stirring for 1 minute, then remove the pan from the heat.
  • Sprinkle the toasted pecans over the shortbread crust and pour the caramel over the pecans.
  • Return the pan to the oven and bake the bars until the caramel is bubbling and darkens slightly in color, about 15 minutes. Remove the bars from the oven a let cool completely.*
  • Once the bars have cooled, prepare the chocolate ganache. Place the chocolate in a medium bowl and set aside. Heat the heavy cream in a small saucepan over medium-high heat until it's just simmering (not boiling!). Pour the warm cream over the chocolate and let sit for 2 minutes. Then gently whisk the mixture until the chocolate is completely melted and the mixture is smooth.
  • Pour the chocolate ganache over the cooled bars and spread it into an even layer using a spatula. Let the chocolate set before sprinkling with salt (optional), slicing, and serving the bars.

Nutrition Facts : ServingSize 1 bar, Calories 195 kcal, Sugar 11 g, Sodium 29 mg, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 17 g, Fiber 1 g, Protein 2 g, Cholesterol 23 mg, UnsaturatedFat 5 g

CARAMEL PECAN PRETZEL BARS



Caramel Pecan Pretzel Bars image

Rethink your go-to dessert bar recipe with this sweet, nutty game changer from delish.com.

Categories     Christmas     dessert     Gold Recipe No. 5 Savory Butter Pretzel Twists     Make Caramel Pecan Pretzel Bars     snack     treat     holiday     recipe

Time 2h

Yield 12 servings

Number Of Ingredients 8

Cooking spray
2 1/4 c. semisweet chocolate chips
1 (16-oz.) bag ROLD GOLD® Recipe No.™ 5 Savory Butter Artificially Flavored Pretzel Twists, gently crushed
1 1/2 c. chopped pecans
2 (11-oz.) bags soft caramels, unwrapped
1/4 c. heavy cream
1 1/2 tsp. vegetable oil
Flaky sea salt

Steps:

  • Grease a 9-by-13 inch baking dish with cooking spray. Line baking dish with parchment paper, leaving a 2-inch overhang on all sides.
  • In a medium microwave safe bowl, microwave the chocolate chips until just melted, about 2 minute 30 seconds. Stir until smooth.
  • Pour all but ;¼ cup of the melted chocolate into the prepared baking dish and spread into an even layer with an offset spatula.
  • Reserve 1 cup of the pretzels. Scatter the pecans evenly over the top of the melted chocolate in the baking dish, gently pressing them into the chocolate. Pour pretzels evenly over top of the pecans.
  • In another medium microwave safe bowl, combine the caramel and heavy cream and microwave until just melted, about 3 minutes. Stir until smooth.
  • Drizzle the caramel, evenly over the top of the pretzels and chocolate in the baking dish. Scatter reserved 1 cup of pretzels over top and gently press into caramel.
  • Stir the oil into the reserved ¼ cup of melted chocolate and drizzle over the bars in the baking dish.
  • Refrigerate until well chilled and set, about 2 hours. Cut into bars, sprinkle with sea salt, and serve chilled.

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