November 20, 2013

caramel_pecan_barsBring these Caramel Pecan Pie Bars to your next holiday potluck or cookie exchange and watch them disappear.

Caramel Pecan Pie Bars Recipe:
One 9×13-inch pan


For crust:
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup (1 ½ stick) unsalted butter, softened
1 cup sugar
1 whole egg
½ teaspoon vanilla extract

For caramel pecan topping:
1 ½ cups sugar
1 cup heavy cream, warm
6 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla
½ teaspoon salt
2 cups (½ lb.) pecans, toasted and coarsely chopped


1. For the crust: Line a 13×9-inch baking pan with non-stick foil or parchment paper, leaving a 2-inch overhang on both ends.
2. In a small bowl, whisk together flour, baking powder and salt.
3. In a large bowl of a standing mixer, cream butter and sugar until pale and fluffy. Mix in the egg and vanilla.
4. Reduce speed to low, add in the flour mixture and mix until combined.
5. Press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers. Freeze until firm, about 15 minutes.
6. Place oven rack in middle position and preheat oven to 375°F.
7. Bake crust until golden brown, about 20 minutes. Set aside to let cool, and leave oven on.
8. For the topping: Cook sugar in a 3 quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in warm cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
9. Immediately spread topping over cooled crust and bake until bubbling, about 15-20 minutes. Let cool completely in pan on rack, at least an hour.
10. Run a heavy knife under hot water, wipe dry and cut pie bars into 2-inch triangles, diamonds or squares.

© Copyright Auguste Escoffier School of Culinary Arts

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