In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and salt. Stir to combine and bring the mixture to a simmer.
Allow the caramel to simmer for about 4-5 minutes, stirring occasionally. The caramel should thicken slightly, but it will continue to firm up as it cools. Remove from heat and stir in the vanilla extract.
Prepare the Pecan Topping:
While the caramel is cooling, toast the pecans in a small pan over low heat. Melt the butter and add the pecans, stirring occasionally. Toast the pecans for about 3-4 minutes or until they are fragrant and golden brown. Remove from heat and set aside to cool.
Assemble the Bars:
Pour the warm caramel filling over the cooled crust. Use a spatula to spread it evenly across the surface.
Sprinkle the toasted pecans over the top of the caramel layer, pressing them down gently to ensure they stick.
Bake the Bars:
Return the baking dish to the oven and bake for 20-25 minutes, or until the caramel is bubbly and the pecans are golden.
Once baked, remove the dish from the oven and allow the bars to cool completely in the pan. For the best results, let them cool at room temperature, then chill them in the refrigerator for about an hour before cutting.
Slice and Serve:
Once chilled, use the parchment paper to lift the bars out of the pan. Place them on a cutting board and slice into squares or bars of your desired size.
Tips for Serving and Storing:
Serving Suggestion: Serve these caramel pecan bars as a stand-alone dessert or pair them with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce for an indulgent treat.
Storage: Store the bars in an airtight container at room temperature for up to 5 days. If you prefer them to stay fresh longer, refrigerate them, where they will last for up to a week.
Freezing: You can also freeze these bars for up to 3 months. Simply wrap them tightly in plastic wrap and aluminum foil, and freeze. Thaw at room temperature before serving.
Variants:
Chocolate Drizzle: For a chocolate twist, drizzle melted chocolate over the bars after baking. This adds an extra layer of richness and a beautiful finish to your treats.
Nut Substitutes: If you’re not a fan of pecans, feel free to substitute with walnuts, almonds, or cashews. Each nut brings its own unique flavor and texture to the bars.
Salted Caramel: For a salted caramel flavor, sprinkle a pinch of sea salt over the caramel layer before baking. This will create a delightful contrast between the sweet and salty notes.
FAQ:
Q1: Can I make these bars ahead of time?
Yes, these bars can be made a day or two in advance. They actually taste even better after sitting for a bit as the flavors meld together.
Q2: What if I don’t have an 8×8-inch baking dish?
You can use a 9×9-inch dish for slightly thinner bars, or a 7×7-inch dish for thicker bars. Adjust the baking time as needed depending on the thickness of the crust and caramel.
Q3: Can I use a store-bought caramel sauce instead of making my own?
Yes, you can use store-bought caramel sauce in place of the homemade filling. However, the homemade caramel will give a richer, more personalized flavor.
Q4: How do I cut these bars neatly?
To cut neat bars, use a sharp knife and make sure the bars are fully cooled before slicing. If the caramel is too sticky, refrigerate the bars for 30 minutes before cutting.
Q5: Can I make these bars gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these bars gluten-free. Make sure the caramel ingredients do not contain any hidden gluten.
Conclusion:
These caramel pecan bars are a delicious and simple dessert that combines the rich flavors of buttery caramel with the crunch of toasted pecans, all set atop a golden, flaky crust. Whether you’re serving them at a family gathering or indulging yourself, these bars are sure to impress. With their easy preparation and variety of possible tweaks, they offer a versatile and satisfying treat that everyone will love.
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