Caramel Chocolate Pecan Bars

 

Nutritional Information

Per serving (approximate values):

• Calories: 420
• Protein: 4g
• Carbohydrates: 55g
• Fat: 22g
• Fiber: 2g
• Sodium: 150mg

Ingredients

For the Chocolate Base:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Caramel Pecan Layer:

• 14 ounces (about 40-45 individual) soft caramel candies, unwrapped OR 1 (14-ounce) package soft caramel chews
• 1/4 cup heavy cream
• 1 1/2 cups chopped pecans, toasted (optional, but recommended for flavor)

For the Chocolate Coating:

• 1 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon light corn syrup (optional, for extra gloss)

Instructions

Prepare the Chocolate Base:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper.
2. In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Beat in the egg and vanilla extract until well combined and smooth.
4. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Press the chocolate dough evenly into the bottom of the prepared 9×13-inch baking pan.
7. Bake for 15-18 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake, as this can make the base dry.
8. Remove from the oven and let the chocolate base cool slightly in the pan while you prepare the caramel pecan layer.

Prepare the Caramel Pecan Layer:

1. In a medium microwave-safe bowl, combine the unwrapped caramel candies and heavy cream.
2. Microwave on high for 1-2 minutes, stirring every 30 seconds, until the caramels are completely melted and smooth. Alternatively, melt the caramels and cream in a saucepan over low heat, stirring constantly until smooth.
3. Stir the chopped pecans into the melted caramel mixture until they are evenly coated.
4. Pour the caramel pecan mixture evenly over the slightly cooled chocolate base in the baking pan. Use an offset spatula or the back of a spoon to spread it edge to edge.
5. Place the pan in the refrigerator for at least 30 minutes to allow the caramel to set and firm up before adding the chocolate coating.

Prepare the Chocolate Coating:

1. In a medium microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, butter, and optional corn syrup.
2. Microwave on high for 1 minute, then stir well. Continue to microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth and glossy. Alternatively, melt the ingredients together in a double boiler over simmering water, stirring until smooth.
3. Pour the smooth chocolate coating evenly over the chilled caramel pecan layer, spreading it gently with an offset spatula to cover the entire surface.

Cooling and Cutting:

1. Return the baking pan to the refrigerator and chill for at least 2-3 hours, or until the chocolate coating is completely firm and set. This is crucial for clean cuts.
2. Once thoroughly chilled, lift the bars out of the pan using the parchment paper overhang. Place them on a cutting board.
3. Using a large, sharp knife, cut the bars into desired sizes (squares or rectangles). For the cleanest cuts, dip your knife in hot water and wipe it dry between each cut.
4. Allow the bars to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.