Caramel Pecan Dream Bars (Print Version)
Soft shortbread with a nutty caramel topping. A mix of crispy edges and gooey centers.
# Ingredients:
→ Crust
01 -
8 ounces of unsalted butter, softened
02 -
2 cups plain flour
03 -
Half a cup of powdered sugar
→ Filling
04 -
1 1/2 cups of chopped pecans
05 -
1/2 cup of softened butter
06 -
2 teaspoons vanilla essence
07 -
1 cup packed dark sugar
08 -
2 large eggs, whisked
09 -
1/4 teaspoon of fine salt
10 -
1/2 cup light corn syrup
→ Topping
11 -
Optional: drizzle with caramel sauce
# Directions:
01 -
Switch oven on to 350°F. Prepare a 9x13 pan with parchment, leaving extra for easier lifting.
02 -
Combine powdered sugar, flour, and butter until crumbly. Press into the pan and bake for about 15-18 minutes, or until the edges turn golden.
03 -
Gently heat corn syrup, butter, and dark sugar until boiling. Let it cool slightly. Beat eggs with vanilla and salt separately, then slowly mix into cooled mixture. Stir in the pecans at the end.
04 -
Pour the filling over the cooled crust. Bake for 25 to 30 minutes, or until it’s golden and firm.
05 -
Let it cool fully. Lift out using parchment overhang and slice into squares. Drizzle with caramel if you like.
# Notes:
01 -
Line the pan with parchment for easy removal
02 -
Let the sugar mix cool before adding eggs
03 -
Fully cool bars before slicing to keep them neat