These caramel bars are incredible! The crust is so buttery and rich and the honey pecan topping is just divine. Plus, these are a snap to put together (after making Ian Garten's version).
They would make a nice bite-size treat for Thanksgiving. Come to think of it, you could probably throw a pinch of pumpkin pie spice in the recipe (maybe in the crust?) to add a nice festive flavor. Yum!
Once they're complete cooled and cut, it's hard to have just one. In fact, it's impossible!
My only problem with these was with the amount of butter in the crust. It was way too much! It pooled on top of the crust while it was baking and the bars came out of the oven oozing with butter. Once they cooled to room temperature they setup up fine, but I think 3/4 cup butter (in the crust) or even less would be perfect. The buttery flavor would still be just as delicious.
That aside, these are so good and very addicting. They would be a perfect treat for Thanksgiving or any holiday table.
Caramelized Pecan Bars
From: Avoca Tea Time Book
Inspired by: completelydelicious.com
Makes about 24 squares
1 cups all-purpose flour
1 cup powdered sugar
1 cup butter, cut into one inch cubes
3/4 cup unsalted butter, melted
1/2 cup honey
1/3 cup brown sugar
3 tablespoons cream
3 1/2 cups pecans, roughly chopped
Preheat oven to 300 degrees F. Grease a 9 x 13 inch baking dish and line with parchment paper, if desired.
Mix the flour and sugar together in a bowl. Add the cubed butter and cut into the flour mixture with a fork or pastry cutter until the butter is the size of small peas. Press into the prepared baking dish and bake until it just starts to turn golden brown, about 25 minutes.
In another bowl, mix together the melted butter, honey, brown sugar, and cream. Add the pecans and stir until all the pecans are coated. Pour on top of the baked crust and spread evenly. Bake for an additional 20-25 minutes.
Cool completely before slicing.