CHOCOLATE PECAN CARAMELS
I haven't missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It is made like a pan of upside-down bars and tastes like my favorite caramel pecan candies. We are natives of the Lone Star State who moved to Ohio when my husband was transferred several years ago. -June Humphrey, Strongsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-3/4 dozen (1-1/2 pounds).
Number Of Ingredients 8
Steps:
- Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 76mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CARAMEL PECAN BARS
Make and share this Chocolate Caramel Pecan Bars recipe from Food.com.
Provided by Merlot
Categories Bar Cookie
Time 1h
Yield 24 bars
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Grease a 9-inch square pan.
- In medium bowl, combine 1/2 c powdered sugar, 1/2 c butter and 1 tablespoon whipping cream.
- Blend well.
- Lightly spoon the flour into measuring cup and level off.
- Add the flour to the powdered sugar mixture and mix until crumbly.
- With floured hands, press evenly in the greased pan.
- Bake at 325° for 15-20 minutes or until firm to touch.
- Meanwhile, in a medium saucepan, combine caramels and 1/3 cup whipping cream.
- Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
- Remove from heat and add pecans, stirring well to coat.
- Immediately spoon over the baked crust (spread carefully to cover).
- Over low heat, in a small saucepan, melt 1 teaspoon butter and chocolate chips, stirring constantly.
- Stir in 2 tablespoons whipping cream and drizzle over the filling.
- Refrigerate 1 hour or until the filling is firm.
- Cut into bars.
CHOCOLATE CARAMEL PECAN BARS
Make and share this Chocolate Caramel Pecan Bars recipe from Food.com.
Provided by AceofHearts
Categories Bar Cookie
Time 25m
Yield 32 bars
Number Of Ingredients 9
Steps:
- For crust, in a mixer bowl beat cream cheese and butter with an electric mixer on medium speed about 1 min or till softened. Add sugar and vanilla then beat till well combined.
- Stir together flour and baking powder; gradually beat into cream cheese mixture,mixing well.
- Spread the cheese mixture into an ungreased 13X9X2" baking pan.
- Bake in a 375 oven about 15 min or till a wooden pick inserted in center comes out clean.
- Immediately drizzle caramel topping over warm crust and sprinkle with chocolate pieces.
- Allow chocolate to melt slightly.
- Use a knife to swirl chocolate; sprinkle with pecans.
- Cool in refrigerator for 10-15 minute.
- Cut into bars.
Nutrition Facts : Calories 173.6, Fat 10.8, SaturatedFat 5.2, Cholesterol 20.5, Sodium 79.4, Carbohydrate 17.8, Fiber 0.8, Sugar 7.5, Protein 2.2
CHOCOLATE-CARAMEL REVEL BARS
These indulgent bars are where ooey-gooey meets chewy--with the tastiest results! Betty Crocker™ chocolate chip cookie mix (with oats added for a perfectly chewy texture) gets dolloped with fudgy chocolate and caramel, and baked into a classic bar that no one will be able to resist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix cookie mix, butter and egg until soft dough forms. Stir in oats and caramel bits until blended. Remove 3/4 cup of the cookie dough; set aside. Press remaining dough evenly in bottom of pan.
- In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Spread mixture on top of cookie base. Break remaining cookie dough into small pieces, and sprinkle over top.
- Bake 34 to 38 minutes or until golden brown. Cool completely, about 2 1/2 hours.
- Cut into 4 rows by 4 rows. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 33 g, TransFat 0 g
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CARAMEL 'N CHOCOLATE PECAN BARS RECIPE | LAND O’LAKES
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4/5 (96)Calories 160 per servingServings 36
- Combine all crust ingredients except pecans in bowl. Beat at medium speed until mixture resembles fine crumbs.
- Press onto bottom of ungreased 13x9-inch baking pan. Place pecans evenly over unbaked crust.
- Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture comes to a boil. Boil 1 minute, stirring constantly. Pour evenly over pecans and crust.
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- Add the crust mixture to the pan and press down, make it firm and then place in the oven for 30 minutes.
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