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Cozy Pecan Pie Bars Recipe Easy Homemade Gooey Caramel Filling

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These cozy pecan pie bars feature a buttery crust, gooey caramel filling, and crunchy toasted pecans, perfect for a quick and easy homemade treat that brings nostalgic comfort in every bite.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 teaspoon salt
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60g) unsalted butter
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups (150g) pecan halves, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×9-inch baking pan and line it with parchment paper, leaving extra on the sides for easy lifting.
  2. Make the crust: In a large bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add 1/2 cup softened unsalted butter. Using an electric mixer or your fingers, mix until the dough resembles coarse crumbs. Press the mixture evenly into the prepared pan, creating a firm, even layer. Bake for 15-18 minutes until light golden around the edges. Remove from oven and let cool slightly.
  3. Toast the pecans: While the crust bakes, toast 1 1/2 cups pecan halves in a dry skillet over medium heat for about 5 minutes, stirring frequently. Set aside to cool.
  4. Prepare the caramel filling: In a medium saucepan, combine 1 cup light brown sugar, 1/2 cup heavy cream, 1/4 cup unsalted butter, and 2 tablespoons light corn syrup. Cook over medium heat, stirring constantly until the mixture comes to a boil. Allow it to boil gently for 2-3 minutes, then remove from heat. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt. The caramel will be thick and glossy.
  5. Assemble the bars: Scatter the toasted pecans evenly over the baked crust. Pour the warm caramel filling slowly over the pecans, gently spreading with a spatula to cover all nuts.
  6. Bake again: Return the pan to the oven and bake for 20-25 minutes, or until the caramel is bubbling and set around the edges but still slightly gooey in the center.
  7. Cool completely: Remove from oven and place on a cooling rack. Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing.
  8. Slice and enjoy: Use the parchment overhang to lift the bars out of the pan. Cut into 12 squares and serve. Store any leftovers in an airtight container in the fridge.

Notes

Use softened butter (not melted) for the crust to achieve a tender crumbly texture. Toast pecans carefully to avoid burning. Stir caramel constantly during boiling to prevent burning. Use parchment paper for easy removal and clean slicing. Chill bars for at least 2 hours before slicing to set caramel but keep gooey texture. Substitute almond flour for gluten-free crust and coconut oil and coconut milk for vegan options. Corn syrup can be replaced with golden syrup or honey.

Nutrition

Keywords: pecan pie bars, caramel filling, easy dessert, homemade bars, pecan dessert, holiday treat, gooey caramel, quick dessert

Find it online: https://rowanrecipes.com/cozy-pecan-pie-bars-recipe-easy-homemade-gooey-caramel-filling/