Best Chocolate Caramel Pecan Bars Recipes

CHOCOLATE CARAMEL PECAN BARS

Steps:

• Heat oven to 325°F.
• Grease a 9-inch square pan.
• In medium bowl, combine 1/2 c powdered sugar, 1/2 c butter and 1 tablespoon whipping cream.
• Blend well.
• Lightly spoon the flour into measuring cup and level off.
• Add the flour to the powdered sugar mixture and mix until crumbly.
• With floured hands, press evenly in the greased pan.
• Bake at 325° for 15-20 minutes or until firm to touch.
• Meanwhile, in a medium saucepan, combine caramels and 1/3 cup whipping cream.
• Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
• Remove from heat and add pecans, stirring well to coat.
• Immediately spoon over the baked crust (spread carefully to cover).
• Over low heat, in a small saucepan, melt 1 teaspoon butter and chocolate chips, stirring constantly.
• Stir in 2 tablespoons whipping cream and drizzle over the filling.
• Refrigerate 1 hour or until the filling is firm.
• Cut into bars.

CARAMEL & CHOCOLATE PECAN BARS

Steps:

• Preheat oven to 350 Combine all crust ingredients except pecans in a medium bowl. Beat at medium speed until mixture resembles fine crumbs. Press into bottom of ungreased 9x13 pan. Place pecans evenly over unbaked crust. Combine butter and brown sugar in a saucepan and cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Pour caramel over pecans and crust. Bake for 18-22 minutes or until entire caramel layer is bubbly. (Do NOT overbake). Remove from oven and immediately sprinkle with chips;allow to melt slightly. Swirl melted chips over bars leaving some whole. Cool completely. Cut into bars. Tip: combine favorite nuts and/or baking chips. Store at room temp in loosely covered container.

CARAMEL CHOCOLATE PECAN BARS

Steps:

• DIRECTIONS Heat oven to 350°F. Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Place pecans evenly over unbaked crust. Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture comes to a boil. Boil 1 minute, stirring constantly. Pour evenly over pecans and crust. Bake for 18 to 22 minutes or until entire caramel layer is bubbly. (Do Not Overbake.) Remove from oven. Immediately sprinkle with chips; allow to melt slightly (2 to 3 minutes). Swirl chips leaving some whole for a marbled effect. Cool completely; cut into bars.