MKSquared
06-01-2002, 09:18 AM
As soon as I saw the photo of this dessert, I knew I would have to try it. Here's the recipe:
* Exported from MasterCook *
Caramel Pecan Bars
Recipe By :
Serving Size : 24 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 1/2 cups brown sugar, packed -- divided
1 1/4 cups butter -- softened, divided
1 cup pecans -- whole or chopped
1 teaspoon vanilla extract
1 cup chocolate chips -- (to 2 cups)
Preheat oven to 350 degrees.
Blend together the flour, 1 cup brownsugar and 1/2 cup of the butter until particles are fine crumbs. Pat into an ungreased 9" x 13" glass pan. Spread the pecans over the crust.
Put the remaining butter (3/4 cup), brown sugar (1/2 cup) and pure vanilla extract into a small saucepan. Cook over medium heat stirring constantly. Bring to a full boil and boil for one minute, stirring constantly. Pour over the crust and pecans.
Bake for 20 minutes -- do not overbake. Sprinkle the top with 1-2 cups of chocolate chips. The amount depends on your preference for chocolate. Two cups will give you a fairly thick layer. When the chips have melted, spread them evenly over the crust with a butter knife.
Source:
"Penzey's Catalog; Summer 2002"
T():
"0:20"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 249 Calories; 15g Fat (53.7% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.
Review: The dessert is basically a pecan version of toffee bars that I usually make for Christmas. It's not really a great summer dessert. :( The bars don't turn out nearly as thick as the photo would have you believe. It's not a recipe I'd make again. Even with cutting out 1/4 cup of butter, I still used two sticks :eek: . The layers are basically 1) butter, flour, sugar; 2) butter, sugar; 3) chocolate The serving size, if you make 24, is more than generous for these super-sweet bars.
* Exported from MasterCook *
Caramel Pecan Bars
Recipe By :
Serving Size : 24 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 1/2 cups brown sugar, packed -- divided
1 1/4 cups butter -- softened, divided
1 cup pecans -- whole or chopped
1 teaspoon vanilla extract
1 cup chocolate chips -- (to 2 cups)
Preheat oven to 350 degrees.
Blend together the flour, 1 cup brownsugar and 1/2 cup of the butter until particles are fine crumbs. Pat into an ungreased 9" x 13" glass pan. Spread the pecans over the crust.
Put the remaining butter (3/4 cup), brown sugar (1/2 cup) and pure vanilla extract into a small saucepan. Cook over medium heat stirring constantly. Bring to a full boil and boil for one minute, stirring constantly. Pour over the crust and pecans.
Bake for 20 minutes -- do not overbake. Sprinkle the top with 1-2 cups of chocolate chips. The amount depends on your preference for chocolate. Two cups will give you a fairly thick layer. When the chips have melted, spread them evenly over the crust with a butter knife.
Source:
"Penzey's Catalog; Summer 2002"
T():
"0:20"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 249 Calories; 15g Fat (53.7% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.
Review: The dessert is basically a pecan version of toffee bars that I usually make for Christmas. It's not really a great summer dessert. :( The bars don't turn out nearly as thick as the photo would have you believe. It's not a recipe I'd make again. Even with cutting out 1/4 cup of butter, I still used two sticks :eek: . The layers are basically 1) butter, flour, sugar; 2) butter, sugar; 3) chocolate The serving size, if you make 24, is more than generous for these super-sweet bars.