Twelve (More) Days of Christmas Cookies: Caramel Pecan Bars

12-4-10 021-1

DAY 10: Rich and chewy caramel coated pecans on a shortbread crust. Drizzled with melted chocolate and sprinkled with just a bit of coarse sea salt. I was a little short on pecans, so I ended up using about one cup of chopped almonds and 2 1/2 cups pecans. Thanks to Alice at Savory Sweet Life for a great cookie bar! The original recipe has you dip half of each triangle into the melted chocolate. I tried this, but I was not very happy with the results, so I ended up drizzling the chocolate over most of them.

To easily drizzle chocolate: melt chocolate slowly in the microwave. Pour into a Ziploc bag. Use a toothpick or skewer to poke a hole in one corner. Squeeze gently over cookies.

Cut into 24 squares while in the pan.

12-4-10 003-1 Remove bars from pan and place on waxed paper.

12-4-10 008-1

Cut each square in half to make 48 triangles. 12-4-10 013-1

Drizzle with melted chocolate (I used bittersweet) and sprinkle lightly with coarse sea salt. 12-4-10 016-1


Caramel Pecan Bars

12-4-10 021-1

½ cup salted butter
2/3 cup sugar
1 egg
1 tsp vanilla extract
½ tsp baking powder
1 ½ cups all-purpose flour

Caramel Topping:
1 cup sugar
1 cup light corn syrup
½ cup water
1 Tbs vanilla extract
1 cup heavy cream
3 ½ cups coarsely chopped toasted pecans
1 cup melted chocolate chips (semi-sweet or bittersweet)
coarse sea salt

Preheat oven to 350°F.

In a mixing bowl, cream butter and sugar until light.  Add egg and vanilla and beat for one minute.  Add baking powder and flour; mix well. Spray a 9×13” baking pan with non-stick spray.  Press cookie dough mixture evenly throughout the bottom of the pan.  Bake for 20 minutes or until the edges are just beginning to brown.  Allow to cool.

For the topping, combine water, sugar, and corn syrup in a large sauce pan.  Cook over medium-high heat, stirring occasionally, until sugar is completely dissolved.  Continue to cook until mixture turns a dark amber color (like a dark honey); turn off heat, but leave pan on the burner.  Carefully add vanilla and heavy cream, stirring until smooth.  Add toasted pecans,  stirring and coating everything.  Spread caramel pecan mixture over the cookie crust evenly.  Wrap in plastic wrap and refrigerate overnight or until cold.  Cut bars into small triangles.

Drizzle bars with melted chocolate (or dip half of each triangle into the melted chocolate).  Sprinkle sparingly with coarse sea salt.

Makes 48 triangles.

Recipe from Savory Sweet Life

DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars
DAY 9: Chocolate Peanut Butter Swirl Cookies



Filed under Cookies, Desserts

2 responses to “Twelve (More) Days of Christmas Cookies: Caramel Pecan Bars

  1. I may have a nervous breakdown if I cannot grab one of these delicious cookies you present on your blog! I know I could bake them. Maybe I will do just that. But which ones? So many great recipes! Thank you for sharing…


  2. Absolutely stunning!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s