Chocolate Dipped Caramel Pecan Bars Recipe

by Alice Currah on December 7, 2009

pecanbars [donotprint]The Holiday Season is in full swing and this means Christmas baking is happening in kitchens everywhere.  My good friend Jennifer Perillo of “In Jennie’s Kitchen” is hosting “12 Days of Sharing” benefiting Share Our Strength – an organization dedicated to ending childhood hunger in America.   Several Bloggers (including myself) are sharing our favorite recipes for this great cause.  I decided to made chocolate dipped pecan bars (adapted from this older post) for my contribution to “12 Days of Sharing”. I hope you enjoy this recipe as much as I do!

*If you would like to donate to Share Our Strength, just click on the badge below.  By donating you will be entered in a giveaway of to win some sweet prizes including a new Cuisinart Mixer!

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Chocolate Dipped Caramel Pecan Bars Recipe

{adapted from this recipe which includes step by step photos}

INGREDIENTS FOR CRUST:

8 tablespoons (1 stick) salted butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon of baking powder
1 1/2 cups of all-purpose flour
*Recipe for gluten-free crust below.

INGREDIENTS FOR GLUTEN-FREE CRUST:

8 tablespoons (1 stick) salted butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract (please check label to make sure it is gluten-free)
1/2 teaspoon of baking powder
1/3 cup + 1 Tablespoon brown rice flour
1/3 cup + 1 Tablespoon white rice flour
1/4 cup tapioca flour 1/4 cup sweet rice flour a.k.a Mochiko
1/2 teaspoon xanthan gum

INGREDIENTS CARAMEL PECAN TOPPING:

1 cup sugar
1 cup light corn syrup
1/2 cup water
1 tablespoon vanilla extract *please check label for gluten-free if needed
1 cup heavy cream
3.5 cups toasted pecans *recipe here.
coarse sea salt
1 cup melted chocolate chips

DIRECTIONS:

Preheat the oven to 350 degrees.  In a mixing bowl or Kitchenaid, cream butter and sugar until light.  Add egg and vanilla and beat for one minute.  Add baking powder and flour(s) (and xanthan gum if preparing gluten-free) until everything is well mixed and has formed a cookie dough. Spray a 9×13 baking pan with non-stick spray.  Press cookie dough mixture evenly throughout the bottom of the pan.  Bake for 20 minutes or until the edges are golden brown (see picture below).  Allow to cool.

For the topping, combine water, sugar, and corn syrup in a large sauce pan or pot.  Cook over medium-high heat stirring it occasionally until sugar is completely dissolved.  When the sugar/water/corn syrup mixture begins to change to an amber like color (like a dark honey) immediately turn off heat.  Carefully add vanilla and heavy cream stirring until smooth and looks like caramel sauce.  Add toasted pecans  stirring and coating everything.  Spread caramel pecan mixture over the cookie crust evenly.  Wrap in plastic wrap and refrigerate overnight or until cold.  Cut bars into small triangles and dip each one in melted chocolate.  Allow to completely cool.  Sprinkle with coarse sea salt sparingly.  Enjoy!!

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{ 23 comments… read them below or add one }

Jenny December 7, 2009 at 8:18 am

OK, I love you. No-one ever, ever, EVER puts an alternate recipe out for GF. Oh wow. I am almost, but not quite, speechless. Thank you.

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Elizabeth December 7, 2009 at 9:05 am

These are gorgeous. I love any excuse to whip up pecan pie-like things…Yum!

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Barbara December 7, 2009 at 10:08 am

Such an elegant presentation for a simple bar cookie! Looks delicious!

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Jen @ My Kitchen Addiction December 7, 2009 at 10:44 am

Yum! Love the chocolate dipped version… These are beautiful! What a great contribution for the 12 Days of Sharing!

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Nutmeg Nanny December 7, 2009 at 12:03 pm

I love the little chocolate dipped corner. I like the sprinkle of salt on the chocolate too….yum!

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Hélène December 7, 2009 at 1:52 pm

What a great cause. These are fantastic, perfect Holiday treat.

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Gala December 7, 2009 at 3:17 pm

Ooooooh yum…………….

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chocolate shavings December 7, 2009 at 3:30 pm

Lovely contribution, these look amazing!

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sara December 7, 2009 at 4:08 pm

Wow, these look truly amazing! Yum.

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The Runaway Spoon December 7, 2009 at 5:53 pm

These look wonderful. They might be my contribution to the cookie exchange! And as supporter of Share Our Strength, I certainly appreciate your contribution.

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Lauren December 7, 2009 at 6:58 pm

Mouth watering bars And (?!) a gluten free recipe – You’ve outdone yourself my dear!

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Caitlin December 7, 2009 at 8:23 pm

Um, you went and *dipped them in chocolate*?!? You’re not really making this restraint thing very easy, you do realize? ;)

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Jessica December 8, 2009 at 12:13 am

Wondering how well these hold up to shipping? I’m betting my ‘adopted’ Army unit “over there” would LOVE these!

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Shenandoah bed and breakfast December 8, 2009 at 7:42 am

Loved your post–the helpful information and this is killing me before breakfast! :) All so yummy looking… but my vote went to Alicia of the Red Deer and her Chocolate Peanut Butter and Banana Cupcake… so hungry now!

Regards,

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Michelle December 8, 2009 at 9:19 am

These look beautiful. Definitely a tasty way to welcome the holidays.

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Pinkantlercakes December 8, 2009 at 10:14 pm

These will grace my next Christmas party table!

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kamran December 9, 2009 at 12:11 am

One word. Yummalicious! Great post, Alice!

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fidget December 15, 2009 at 10:50 am

i just found your site today (I have NO IDEA how I haven’t stumbled on to it sooner) and I love that you have GF instructions.

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Cher April 16, 2010 at 5:29 pm

I made these and the caramel did NOT work. No idea what I did wrong. Even after freezing the pan to try to get them to solidify the whole thing was a runny mess.

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Kelly December 5, 2010 at 9:04 am

I made these for a baby shower this weekend and they turned out fabulous! I did end up drizzling them with the chocolate instead of dipping them. Thanks for a great recipe! Next time I will be adventurous and add the bacon.

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Martha March 12, 2011 at 6:09 pm

Omigod! Ask and you shall receive! Thank you, thank you, thank you!!!!

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Vera Zecevic – Cupcakes Garden November 5, 2012 at 5:22 pm

These look gorgeous!

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Rosalie Swan May 14, 2014 at 12:01 pm

I love both caramen and chocolate. I have used this recipe and feel very pleased with my result. Hope you can share more useful recipe like this

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