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Salted Caramel-Pecan Bars

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total time 1 hr, 5 mins
Yield Makes 4 dozen
This is a classic recipe updated with a sprinkle of kosher salt.

Ingredients

  • 1 cup chopped pecans
  • 12 whole graham crackers
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

How to Make It

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

  2. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.

  3. Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.

  4. Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.

  5. Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into bars.

  6. Try This Twist!

  7. Chocolate-Pecan-Caramel Bars: Prepare recipe as directed through Step Top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, and spread chocolate over bars. Proceed with recipe as directed in Step Chill 20 minutes before serving.