↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
Crust
1 2/3 cups flour
1/4 tsp baking powder
1/4 tsp kosher salt
16 tbsp (2 sticks) unsalted butter, softened
1/2 cup brown sugar
1 tsp vanilla extract
Filling
4 large eggs
1/2 cup sugar
3/4 cup light corn syrup
6 tbsp unsalted butter, melted
1/4 tsp salt
1 1/4 cups pecans, toasted
1 cup mini chocolate chips
Preheat the oven to 350.
Grease the bottom and sides of a 9x13 pan. Line with a double layer of parchment paper, greasing between each layer of parchment, and again on top.
Sift the flour, baking powder, and salt.
In a stand mixer, cream the butter until smooth on medium speed. Add brown sugar and vanilla extract and mix for 2 more minutes. Add the dry ingredients on low speed and mix just until combined. Press dough evenly into bottom of pan. Prick the dough with a fork every few inches. Bake about 20 minutes until golden brown.
While the crust is baking, make the filling. Note: the filling needs to be ready to pour into the crust immediately after it comes out of the oven.
Whisk the eggs and sugar. Whisk in the light corn syrup and then the melted butter and salt. Stir in the pecans and chocolate chips. Pour the filling over the hot crust. Bake until golden brown and set, about 25 minutes.
Cool completely before cutting. To cut, run a knife around the inside edge of the pan. Place a cookie sheet on top of the pan. Invert the pan and cookie sheet. Remove the pan and carefully peel off the parchment paper. Place a cutting board on top of the crust and invert the cookie sheet and the cutting board, turning the bars right side up. Cut the bars into 1-inch squares.
view more member recipes
CHOCOLATE CARAMEL PECAN SQUARES
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
Crust
1 2/3 cups flour
1/4 tsp baking powder
1/4 tsp kosher salt
16 tbsp (2 sticks) unsalted butter, softened
1/2 cup brown sugar
1 tsp vanilla extract
Filling
4 large eggs
1/2 cup sugar
3/4 cup light corn syrup
6 tbsp unsalted butter, melted
1/4 tsp salt
1 1/4 cups pecans, toasted
1 cup mini chocolate chips
Preheat the oven to 350.
Grease the bottom and sides of a 9x13 pan. Line with a double layer of parchment paper, greasing between each layer of parchment, and again on top.
Sift the flour, baking powder, and salt.
In a stand mixer, cream the butter until smooth on medium speed. Add brown sugar and vanilla extract and mix for 2 more minutes. Add the dry ingredients on low speed and mix just until combined. Press dough evenly into bottom of pan. Prick the dough with a fork every few inches. Bake about 20 minutes until golden brown.
While the crust is baking, make the filling. Note: the filling needs to be ready to pour into the crust immediately after it comes out of the oven.
Whisk the eggs and sugar. Whisk in the light corn syrup and then the melted butter and salt. Stir in the pecans and chocolate chips. Pour the filling over the hot crust. Bake until golden brown and set, about 25 minutes.
Cool completely before cutting. To cut, run a knife around the inside edge of the pan. Place a cookie sheet on top of the pan. Invert the pan and cookie sheet. Remove the pan and carefully peel off the parchment paper. Place a cutting board on top of the crust and invert the cookie sheet and the cutting board, turning the bars right side up. Cut the bars into 1-inch squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Toasted Pecan, Caramel, Butterscotch Oat Squares
by sgre52160
Crust: 10 tablespoons unsalted butter, slightly softened 3/4 cup brown sugar, packed 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup all purpose flour 1 cup old fashioned oats 2/3 cup buttersc
by sgre52160
Crust: 10 tablespoons unsalted butter, slightly softened 3/4 cup brown sugar, packed 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup all purpose flour 1 cup old fashioned oats 2/3 cup buttersc
Pecan-chocolate Squares
by sgre52160
For the cookie base: 3/4 cup cold unsalted butter, cut into 1/2-inch pieces 2 cups unbleached flour 1/2 cup packed light brown sugar 2 tsp ground cinnamon 1/2 tsp table salt 2 oz finely grated
by sgre52160
For the cookie base: 3/4 cup cold unsalted butter, cut into 1/2-inch pieces 2 cups unbleached flour 1/2 cup packed light brown sugar 2 tsp ground cinnamon 1/2 tsp table salt 2 oz finely grated
Chocolate Pecan Squares
by sgre52160
2 1/2 sticks unsalted butter (divided use) 2 cups flour 1/2 cup packed light-brown sugar 1/2 tsp salt 2 tsp ground cinnamon 10 oz pecans, toasted 1 cup dark-brown sugar 1/2 tsp ko
by sgre52160
2 1/2 sticks unsalted butter (divided use) 2 cups flour 1/2 cup packed light-brown sugar 1/2 tsp salt 2 tsp ground cinnamon 10 oz pecans, toasted 1 cup dark-brown sugar 1/2 tsp ko
Chocolate Caramel Twix Squares
by sgre52160
1/2 cup plus 2 tbsp. butter, not margarine 1/4 cup sugar 1 1/4 cup flour Cream butter and sugar. Mix in flour. Press into greased 8 inch square pan. Bake at 375 for 20-25 minutes (very light gold
by sgre52160
1/2 cup plus 2 tbsp. butter, not margarine 1/4 cup sugar 1 1/4 cup flour Cream butter and sugar. Mix in flour. Press into greased 8 inch square pan. Bake at 375 for 20-25 minutes (very light gold
Chocolate Walnut Caramel Squares
by sgre52160
For Crust: 1 cup flour 1/2 cup cold butter, cut into pieces 3 tbsp sugar 1/3 cup semisweet chocolate chips Filling: 1 1/3 cups sugar 1 cup butter 1 cup whipping cream 1/3 cup lig
by sgre52160
For Crust: 1 cup flour 1/2 cup cold butter, cut into pieces 3 tbsp sugar 1/3 cup semisweet chocolate chips Filling: 1 1/3 cups sugar 1 cup butter 1 cup whipping cream 1/3 cup lig
view more member recipes
related CDKitchen recipes
Candy Bar Rice Krispy Squares
Simple Pretzel Turtles
Chocolate Turtle Cheesecake
Caramel and Chocolate Pecan Bars
Caramel Apples
Blondie Caramel Heaven
Chocolate Caramel Fudge
Chocolate Mousse With Chipotle Caramel Sauce
Alabama Fudge Pecan Chewies
Chewy Caramel Bars