Caramel Pecan Bars | My Baking Habit

A buttery crust and a layer of gooey caramel studded with pecans and chocolate chips make these caramel pecan bars one irresistible dessert.

I first made these caramel pecan bars virtually 10 years in the past. They had been one of many first issues I baked after transferring into our previous home, and the recipe nonetheless holds a particular place in my coronary heart.

And why wouldn’t it? We love each caramel and pecans round right here – my salted caramel sauce and candied pecans are two of my very favourite issues. So a recipe that mixes the 2 substances is certain to be successful.

Basic pecan bars are all the time a favourite across the holidays. However these caramel pecan bars change issues up a bit and provides the previous standby a twist that I feel you’ll love.

I’ve a sense you’re gonna need to whip these up for your whole cookie exchanges this 12 months.

Why you’ll love these caramel pecan bars

Caramel pecan bars are like if strawberry oatmeal bars or fig bars obtained a comfy winter makeover. Hear me out!

These bars have a buttery oat crust that additionally serves as a crumbly topping. In between the layers is a filling of ooey gooey caramel, chocolate chips, and chopped pecans.

I imply, c’mon. 

When you love salted caramel chocolate chip cookies or salted caramel blondies, you’ll fall in love with the bits of melty chocolate speckled all through the wealthy caramel filling. Add within the crunchy, nutty pecans and it’ll be superb in case you can cease at simply certainly one of these little bars. 

And like all of our favourite bar desserts, you’ll be able to reduce them into as many items as you want, making this the proper recipe to make for vacation gatherings, cookie exchanges, or soccer watch events.

The right way to make caramel pecan bars

These caramel pecan bars are fairly straightforward to throw collectively, in order that they’re an awesome possibility if you want a last-minute deal with to take someplace. Truthfully, the toughest half is unwrapping the caramels!

Components you’ll want

To make these gooey, nutty bars, you’ll need:

• 1 (11-ounce) bag individually wrapped caramels
• 5 tablespoons heavy cream
• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 ½ cups packed mild brown sugar
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¼ cups melted unsalted butter
• 1 teaspoon pure vanilla extract
• ½ cup semisweet chocolate chips
• ¾ cup chopped pecans

An 11-ounce bag is about 35 caramels. You have to to unwrap them; that is truthfully the a part of the recipe that may take you the longest.

If unwrapping particular person caramels just isn’t accessible for you otherwise you merely don’t have the time, you need to use an 11-ounce bag of Kraft Caramel Bits as a substitute. 

Earlier than you begin baking, be sure to know  measure flour accurately. This can assist your caramel pecan bars end up excellent each time.

When you begin baking and understand you’re out of brown sugar or yours hardened within the pantry, don’t panic. You may make a easy brown sugar substitute, and I’ve a complete submit with ideas for  soften brown sugar. 

Making these bars

These caramel pecan bars are baked in a 9×13-inch pan. Line the pan with foil, ensuring to go away some extending previous the perimeters of the pan, and spray it with nonstick spray.

To make the bars, begin by melting the caramels and the heavy cream over low warmth. Stir sometimes till easy. Put aside.

In a big bowl, add the flour, oats, brown sugar, baking soda, and salt. Whisk this collectively, then add the melted butter and the vanilla, stirring till mixed.

Press half of the crust combination into the underside of the ready pan. Bake the crust at 350°F for 8 minutes.

When the crust comes out of the oven, sprinkle on the chocolate chips and chopped pecans. Pour the caramel excessive.

Take the remainder of the crust combination and crumble it excessive of the caramel. Bake the bars for one more 13-Quarter-hour, till the crust is golden.

Let the caramel pecan bars cool utterly. As soon as they’ve cooled, pop them into the fridge for a few hours to make them simpler to chop.