Chocolate-Dipped Pecan Caramel Bars
These delectable Chocolate-Dipped Pecan Caramel Bars reimagine the classic pecan pie in a convenient bar form, making them perfect for gatherings or a sweet indulgence at home. The buttery crust serves as a delicious base for a rich, caramel-like topping infused with honey, lemon, and orange zests, complemented by crunchy pecans. Dipping one end in rich chocolate adds an elegant touch, making these bars as beautiful as they are tasty. With a generous yield, they are ideal for sharing – or for keeping all to yourself!
32
Servings
160
Calories
15
Ingredients
Ingredients
unsalted butter
1 1/4 lbs (room temperature, for the crust)
granulated sugar
3/4 cup (for the crust)
extra-large eggs
3 (for the crust)
pure vanilla extract
3/4 teaspoon
all-purpose flour
4 1/2 cups (sifted)
baking powder
1/2 teaspoon
salt
1/4 teaspoon
unsalted butter
1 lb (for the topping)
good honey
1 cup
light brown sugar
3 cups (packed)
grated lemon zest
1 teaspoon
grated orange zest
1 teaspoon
heavy cream
1/4 cup
pecans
2 lbs (coarsely chopped)
chocolate
for dipping (melted)
Instructions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
In a large mixing bowl with an electric mixer fitted with a paddle attachment, cream together the 1 1/4 lbs of unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
3
Add the 3 eggs and 3/4 teaspoon vanilla extract, mixing until well combined.
4
Sift together the 4 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt; then gradually mix into the wet ingredients on low speed until just combined.
5
Press the dough evenly into a 18x12x1-inch ungreased baking sheet, creating an edge around the perimeter. The dough may be sticky, so flour your hands and the dough surface if needed.
6
Bake the crust for 15 minutes, or until set but not browned. Allow it to cool completely.
7
For the topping, combine the 1 lb unsalted butter, 1 cup honey, 3 cups packed light brown sugar, and both zests in a heavy-bottomed saucepan over low heat. Stir until the butter is melted.
8
Increase the heat and bring to a boil for 3 minutes, stirring constantly.
9
Remove from heat and carefully stir in the 1/4 cup heavy cream and 2 lbs coarsely chopped pecans.
10
Pour the topping mixture over the cooled crust, ensuring the filling doesn't seep between the crust and pan.
11
Return to the oven and bake for 25 to 30 minutes, or until the filling is set.
12
Once baked, remove from the oven and allow to cool completely at room temperature.
13
Once cooled, wrap the bars in plastic wrap and refrigerate until cold and firm.
14
Cut into bars of your desired size. If desired, dip one end of each bar into melted chocolate for an elegant finish.
15
To serve, flatten cupcake papers and place a bar on top of each for a beautiful presentation.
Nutrition Information
11g
Fat
15g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Chocolate-Dipped Pecan Caramel Bars?
They are a portable reimagining of the classic pecan pie featuring a buttery crust, a honey-infused caramel pecan topping, and an elegant chocolate-dipped finish.
How many bars does this recipe make?
This recipe yields approximately 32 servings.
What is the calorie count per bar?
Each bar contains approximately 160 calories.
What oven temperature is required?
The oven should be preheated to 350 degrees F (175 degrees C).
What size baking sheet should I use?
Use a 18x12x1-inch baking sheet.
How long should I cream the butter and sugar for the crust?
Cream them for about 3 minutes until light and fluffy.
How many eggs are needed for the crust?
The recipe calls for 3 extra-large eggs.
How long does the crust bake initially?
Bake the crust alone for 15 minutes until set but not browned.
Do I need to grease the baking sheet?
No, the recipe specifies using an ungreased baking sheet.
What should I do if the dough is too sticky to press into the pan?
You can flour your hands and the surface of the dough to prevent sticking.
What ingredients are in the caramel topping?
The topping contains butter, honey, light brown sugar, lemon and orange zests, heavy cream, and pecans.
How long do I boil the caramel mixture?
Once the mixture reaches a boil, cook it for exactly 3 minutes while stirring constantly.
When do I add the pecans and heavy cream?
Add the pecans and heavy cream after removing the boiled caramel mixture from the heat.
How much pecan meat is used in this recipe?
The recipe uses 2 lbs of coarsely chopped pecans.
How long is the second baking stage?
Bake the bars with the topping for 25 to 30 minutes or until the filling is set.
Should the bars be cooled before cutting?
Yes, let them cool completely at room temperature, then refrigerate until cold and firm before cutting.
How do I add the chocolate finish?
Melt chocolate and dip one end of each cut bar into it for an elegant presentation.
What citrus flavors are included?
The recipe uses 1 teaspoon each of grated lemon zest and grated orange zest.
What is the fat content per serving?
Each bar has approximately 11g of fat.
How many carbohydrates are in a bar?
There are 15g of carbohydrates per serving.
Is there protein in these bars?
Yes, each bar contains 1g of protein.
What type of sugar is used in the topping?
The topping uses 3 cups of packed light brown sugar.
How much honey is required?
The recipe calls for 1 cup of good quality honey.
What is the total number of ingredients?
There are 15 ingredients in total.
Can I use regular vanilla?
The recipe recommends 3/4 teaspoon of pure vanilla extract.
How should I serve these bars for a party?
Flatten cupcake papers and place a bar on each for a beautiful display.
Does the crust contain baking powder?
Yes, it uses 1/2 teaspoon of baking powder.
Is this an Ina Garten recipe?
Yes, the tags indicate this is an Ina Garten recipe.
How much butter is used in total?
A total of 2 1/4 lbs of unsalted butter is used between the crust and the topping.
What type of flour is recommended?
The recipe uses 4 1/2 cups of sifted all-purpose flour.