Caramel Pecan Bars
Yield
50 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
butter
|
|
| ½ | cup |
brown sugar
lightly packed |
*
|
| 3 | cups |
all-purpose flour
|
|
| 1 | each |
eggs
large |
|
| Filling | |||
| 3 | cups |
pecan halves
|
|
| ¾ | cup |
butter
|
|
| ½ | cup |
honey
liquid |
|
| ¾ | cup |
brown sugar
lightly packed |
*
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
butter
|
|
| 118 | ml |
brown sugar
lightly packed |
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
large |
|
| Filling | |||
| 7.1E+2 | ml |
pecan halves
|
|
| 177 | ml |
butter
|
|
| 118 | ml |
honey
liquid |
|
| 177 | ml |
brown sugar
lightly packed |
*
|
| 59 | ml |
heavy whipping cream
|
|
Directions
CRUST: Combine all ingredients in food processor or with electric mixer until blended.
Press evenly in 15"X10"X¾ inch (2L) jelly roll pan.
Bake at 350℉ (180℃) for 15 minutes.
FILLING: Spread pecans evenly over crust.
In large, heavy saucepan, melt butter and honey.
Add brown sugar. Boil 5 to 7 minutes, stirring constantly, until a rich brown caramel colour.
Remove from heat.
Stir in cream.
Mix well and pour over pecans. Bake 15 minutes longer.
Cool, then cut into bars.
HELPFUL HINT: Take time to place pecan right side up.
Freezes well.
