Description
Caramel Pecan Dream Bars bring pure comfort straight from the kitchen, melting together sweet caramel and toasted pecans in a seriously delicious treat that whispers pure satisfaction. Crumbly shortbread crust and rich caramel layers make these bars a perfect companion for your afternoon coffee or weekend gathering.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups chopped pecans (150g)
- 2 large eggs
- 1 cup all-purpose flour (125g)
Sugars and Sweeteners:
- ¾ cup brown sugar, packed (150g)
- ½ cup light corn syrup (120ml)
- ¼ cup granulated sugar (50g)
Fats and Flavor Enhancers:
- ½ cup unsalted butter, softened (113g)
- 2 tablespoons unsalted butter (30g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to exactly 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring edges are fully covered for easy removal.
- Combine 1 cup flour (125g), 12 cup softened unsalted butter (113g), and 14 cup granulated sugar (50g) in a medium bowl. Use your fingers to blend until the mixture resembles coarse breadcrumbs.
- Gently press the crumbly mixture into the prepared pan, creating an even, compact base layer that touches all corners.
- Transfer the pan to the preheated oven. Bake for precisely 15 minutes until the crust turns a delicate golden color around the edges.
- While the crust bakes, whisk together 34 cup packed brown sugar (150g), 12 cup light corn syrup (120ml), and 2 tablespoons unsalted butter (30g) in a separate bowl.
- Add 2 large eggs, 1 teaspoon vanilla extract, and 14 teaspoon salt to the sugar mixture. Stir until completely smooth and well-incorporated.
- Fold 1 12 cups chopped pecans (150g) into the liquid mixture, distributing them evenly throughout.
- Remove the golden crust from the oven and immediately pour the pecan mixture over the top, spreading it to cover the entire surface.
- Return the pan to the 350°F oven. Bake for an additional 25-30 minutes until the top is set and slightly bubbling.
- Allow the bars to cool completely in the pan for at least 2 hours before cutting into squares.
Notes
- Gently press the crust mixture into the pan to create an even, compact base that will hold together nicely when cut.
- Toast the pecans beforehand in a dry skillet for 3-4 minutes to enhance their nutty flavor and add depth to the dessert.
- For a gluten-free version, swap regular flour with almond flour or a gluten-free baking blend to maintain the same delicious texture.
- If caramel is too thick, warm it slightly in the microwave for 10-15 seconds to make spreading easier across the bar’s surface.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 343 kcal
- Sugar: 25 g
- Sodium: 106 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 42 mg