Caramel Pecan Bars

5 from 1 vote

Caramel Pecan Bars are soft and gooey maple pecan and chocolate chip cookie bars with a smooth and silky caramel running throughout the middle.

Prep Time15

Cook Time30

Total Time45

Course: Dessert, Snack

Cuisine: American

Servings: Pieces

Calories: 322kcal

Author: Emma Burton

Ingredients

Caramel;

¾ Cup Brown Sugar (130g)
¼ Cup Butter (55g)
⅓ Cup Milk or Cream

Cookie Bars;

1 Cup Butter, Melted (200g)
1 Cup Brown Sugar (180g)
½ Cup Sugar (100g)
½ Cup Maple Syrup (161g)
2 Large Eggs
1 Tbsp. Vanilla Extract
2 Tbsp. Cornflour (Cornstarch) (12g)
3 and ¼ Cups All Purpose Flour (390g)
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 Cup Pecans, Chopped (125g)
1 Cup Chocolate Chips (180g)

Metric - US Conventional

Instructions

First make the caramel so it can cool.
Place the butter and brown sugar in a saucepan on a medium to high heat.
Once the butter has melted, add the milk and bring to the boil.
Boil for at least 2 minutes before removing from the heat.
Once the butter has melted, add the milk and bring to the boil.
Boil for at least 2 minutes before removing from the heat. Allow to cool while you make the cookie bars.
Preheat the oven to 180°C (350°F) and line a 9"x9" baking pan with baking paper and set aside.
Melt the butter and in a bowl, mix the melted butter, sugar, brown sugar together.
Add in the maple syrup, egg and vanilla extract and mix together.
Mix in the flour, baking soda, baking powder and cornflour.
Finally mix in the chocolate chips and pecans and spread half of the mixture into the prepared baking pan.
Pour over the caramel and then top with the remaining cookie dough in an even layer and place in the oven for 30-40 minutes, The top and sides will be lightly golden but the middle will still wobble due to the caramel.
Allow to cool completely before slicing.

Notes

You could make this recipe in a 9"x13" baking pan for a large and flatter slice. Just double the caramel recipe so there is enough caramel to spread around.

Nutrition