Caramel-Pecan Bars

Caramel-Pecan Bars Food & Wine -------------------------------------------------------------------------------- Made it, Loved it. Serving size16 Prep Time30MIN Total Time2HR -------------------------------------------------------------------------------- Add to my Recipe Box Add to my Grocery List Print this recipe Email this recipe Add notes to recipe Ingredients Crust 2 ¼ cup all-purpose flour ½ cup sugar ¾ tsp cold unsalted butter, chilled and cut into cubes 12 Tbsp unsalted butter ¼ cup ice water 1 Tbsp distilled white vinegar Directions 1. Make the crust: In a food processor, pulse the flour with the sugar and salt. Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes. 2. Preheat the oven to 375°. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick). Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan. Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes. 3. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool. Ingredients Topping 12 Tbsp unsalted butter 1 ¼ cup light brown sugar ½ cup honey ½ tsp salt ¼ tsp curry powder (optional) 1 cup heavy cream 1 lb pecan halves Directions 4. Make the topping: In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes. Add the curry powder (if using) and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240° (soft ball stage), about 10 minutes longer. Add the pecans and cook for 2 minutes longer. Pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into bars and serve. Tags: Dessert, Vegetarian, Nut, Dairy, American, Baking, Mother's Day, Housewarming More this Week Week Planner Sun Mon Tues Wed Thur Fri Sat Get Inspired

Yield: 1 serving
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Preparation

  1. Caramel-Pecan Bars

  2. Food & Wine



  3. --------------------------------------------------------------------------------

  4. Made it,
  5. Loved it.

  6. Serving size16

  7. Prep Time30MIN

  8. Total Time2HR

  9. --------------------------------------------------------------------------------


  10. Add to my Recipe Box
  11. Add to my Grocery List
  12. Print this recipe
  13. Email this recipe
  14. Add notes to recipe


  15. Ingredients

  16. Crust

  17. 2 ¼ cup all-purpose flour
  18. ½ cup sugar
  19. ¾ tsp cold unsalted butter, chilled and cut into cubes
  20. 12 Tbsp unsalted butter
  21. ¼ cup ice water
  22. 1 Tbsp distilled white vinegar


  23. Directions


  24. 1. Make the crust: In a food processor, pulse the flour with the sugar and salt. Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.
  25. 2. Preheat the oven to 375°. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick). Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan. Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes.
  26. 3. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool.

  27. Ingredients

  28. Topping

  29. 12 Tbsp unsalted butter
  30. 1 ¼ cup light brown sugar
  31. ½ cup honey
  32. ½ tsp salt
  33. ¼ tsp curry powder (optional)
  34. 1 cup heavy cream
  35. 1 lb pecan halves


  36. Directions


  37. 4. Make the topping: In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes. Add the curry powder (if using) and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240° (soft ball stage), about 10 minutes longer. Add the pecans and cook for 2 minutes longer. Pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into bars and serve.
  38. Tags: Dessert, Vegetarian, Nut, Dairy, American, Baking, Mother's Day, Housewarming












  39. More this Week
  40. Week
  41. Planner
  42. Sun
  43. Mon
  44. Tues
  45. Wed
  46. Thur
  47. Fri
  48. Sat








  49. Get Inspired


April 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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