CHEWY CARAMEL PECAN BARS

These bar cookies are easy to make and so very easy to eat. I've only made them once because I like them so much that I can't resist having two or three at each sitting. (That was before my diet!)They're very tempting so unless you like temptation, ask a lot of friends to share them with you.

CHEWY CARAMEL PECAN BARS

serves at least 8

 

 

1 stick unsalted butter, at room temperature

1 1/4 C packed dark brown sugar

1 1/2 t vanilla

2 large eggs, at room temperature

1 1/4 C all purpose flour

1/2 t baking powder

1/2 C granulated sugar

1/2 C light corn syrup

1/4 C water

1/2 C heavy cream

2 1/4 C pecans, toasted (for 10 minutes at 350 degrees)

 

1. Preheat oven to 350 and butter and flour a 13 x 9 x 2 inch baking ban, knocking off excess flour.

 

2. Beat together butter and brown sugar in a larger bowl with an electric mixer until light and fluffy. Beat in 1 T vanilla and eggs. Sift in flour with salt and baking powder and beat until just blended (so the dough won't be tough).

 

3. Spoon batter into pan, spreading it evenly and bake in middle of oven until it pulls away slightly from sides of  pan and a toothpick inserted in center comes out with no crumbs adhering, 20-30 minutes. Cool base completely in pan on rack.  Can be made up to this point the day before.

 

4. Bring granulated sugar, corn syrup, a pinch of salt and water to a boil in a 2 quart saucepan over moderate heat, stirring constantly until sugar is dissolved. Continue to boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and remaining 1/2 T vanilla (mixture will bubble up violently and steam). Return pan to moderate heat and cook, stirring until smooth. Stir in pecans and immediately pour mixture over base, tilting baking pan and spreading evenly.

 

5. Cool mixture completely in pan on rack and cut into bars. DEE-LICIOUS!