Description
Irresistible Caramel Pecan Dream Bars are a decadent dessert featuring a buttery crust topped with a rich, caramel-flavored pecan filling. These bars combine the nutty crunch of pecans with a sweet, smooth filling baked to golden perfection, ideal for gatherings or a comforting treat.
Ingredients
Scale
For the Crust:
- 1 cup (226g) unsalted butter, melted
- 2 cups (240g) all-purpose flour
- ½ cup (100g) light brown sugar, packed
- ¼ teaspoon salt
For the Filling:
- 2 large eggs
- 1½ cups (330g) light brown sugar, packed
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1½ cups (160g) chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare Pan: Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make Crust Dough: In a bowl, combine melted butter, flour, brown sugar, and salt and mix until a soft dough forms, forming the base of the bars.
- Press Dough: Evenly press the dough into the bottom of the prepared pan to create a uniform crust layer.
- Bake Crust: Bake the crust for 15 minutes, then remove and allow it to cool slightly before adding the filling.
- Beat Eggs: In a large bowl, lightly beat the eggs to prepare the filling mixture.
- Add Dry Ingredients and Vanilla: Stir in brown sugar, flour, baking powder, salt, and vanilla extract until the mixture is smooth and well combined.
- Incorporate Pecans: Fold the chopped pecans evenly into the filling mixture, distributing them throughout.
- Add Filling to Crust: Pour the prepared filling over the prebaked crust and spread it evenly to cover the surface.
- Bake Bars: Return the pan to the oven and bake for 25–30 minutes, or until the top is golden brown and the center is set.
- Cool Completely: Allow the bars to cool completely in the pan to firm up and develop their flavors.
- Cut and Serve: Lift the bars out of the pan using parchment paper if used, then cut into 24 squares or rectangles and serve.
Notes
- Ensure the crust is slightly cooled before adding the filling to prevent it from mixing together.
- Use parchment paper for easy removal and cleaner cuts.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For softer bars, slightly underbake and let them set; for firmer texture, bake the full time.
- Chopped pecans can be lightly toasted for enhanced flavor before folding into the filling.
