CHEWY CARAMEL PECAN BARS
Steps:
- Preheat oven to 350°F and butter and flour a 13- by 9- by 2-inch baking pan, knocking out excess.
- Beat together butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in 1 tablespoon vanilla and eggs. Sift in flour with salt and baking powder and beat until just blended.
- Spoon batter into pan, spreading it evenly, and bake in middle of oven until it pulls away slightly from sides of pan and a toothpick inserted in center comes out with crumbs adhering, 20 to 30 minutes. Cool base completely in pan on a rack.
- Bring granulated sugar, corn syrup, a pinch of salt, and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring constantly until sugar is dissolved. Continue to boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and remaining 1/2 tablespoon vanilla (mixture will bubble up and steam). Return pan to moderate heat and cook, stirring until smooth. Stir in pecans and immediately pour mixture over base, tilting baking pan and spreading evenly.
- Cool mixture completely in pan on rack and cut into bars.
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Huzaifa Sohail
[email protected]I followed the recipe exactly and my bars turned out terrible. I'm not sure what went wrong.
Hashir Sarwar
[email protected]These bars were a disappointment. The caramel was too hard and the pecans were too soft.
Darla Daring
[email protected]I'm not sure if I did something wrong, but my bars turned out a bit too crumbly.
Farzana Aasif
[email protected]These bars are not as chewy as I expected, but they're still good.
Anik Saha
[email protected]I found the shortbread crust to be a bit dry, but the caramel and pecans made up for it.
Uni Abdullah
[email protected]These bars are a bit too sweet for my taste, but I still enjoyed them.
Leiam Hernandez
[email protected]I had some trouble getting the caramel to set properly, but after a few tries I got it right.
Alan Lacquiere
[email protected]These bars are a bit time-consuming to make, but they're definitely worth the effort.
Taco Jenkins
[email protected]I'm not a big fan of caramel, but these bars are amazing. The caramel is not too sweet and it pairs perfectly with the pecans and shortbread crust.
Amber da Kitsune& Cinnamon da Bunny
[email protected]These bars are so addictive! I can't stop eating them.
Tempo
[email protected]I used dark chocolate chips instead of pecans and they were still delicious.
Ratul Islam
[email protected]I added a bit of sea salt to the caramel and it really took these bars to the next level.
LUCA SCHWASS
[email protected]These bars are perfect for any occasion, whether it's a party, a potluck, or just a snack at home.
mis munbi
[email protected]I've made these bars several times and they're always a crowd-pleaser.
Manwar Manwar
[email protected]I love the combination of flavors and textures in these bars. The caramel is rich and gooey, the pecans add a nice crunch, and the shortbread crust is buttery and flaky.
Charles m Dalton
[email protected]These bars are so easy to make, and they always turn out perfect.
endrich Yarzagaray
[email protected]I made these bars for a party and they were a huge hit! Everyone loved them.
Chris Ahiyah
[email protected]OMG, these caramel pecan bars are heavenly! The chewiness of the caramel, the crunchiness of the pecans, and the buttery shortbread crust... it's all perfect.