Friday, September 6, 2013

Caramel Pecan Bars

Happy Friday! It's Dessert Day! I woke up so excited to see who wins the cookbook today on the radio show! It's the little things you know. This is our last featured recipe from the cookbook. In case you've been in a hole somewhere this week or maybe on vacation, I'm talking about Southern Living's "The Official SEC Tailgating Cookbook." 

I took these Caramel Pecan Bars to the JandJ's weekly update meeting with the staff Tuesday morning and they were a hit! These are so good - lots of yummy for your tummy in these little babies!

In this photo, the bars turned red. I have no idea what happened to the color. Must have embarrassed them.

Caramel Pecan Bars:

3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
2/3 cup butter
1/2 cup honey
3 tablespoons whipping cream

1. Preheat oven to 350 degrees. Line bottom and sides of a 13x9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil.
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.
3. Pulse flour, powdered sugar, and ¾ cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and ¾ inch up sides of prepared pan.
4. Bake at 350 degrees for 20 minutes or until edges are lightly browned. Cool completely on a wire rack (about 15 minutes).
5. Bring brown sugar and next 3 ingredients to a boil in a 3 quart saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
6. Bake at 350 degrees for 25 to 30 minutes or until golden and bubbly. Cool completely on a wire rack (about 30 minutes).
7. Lift baked bars from pan, using foil sides as handles.
8. Transfer to a cutting board; cut into bars.

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