"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Wednesday, December 24, 2014

Salted Caramel Pecan Bars

Something fun, quick, easy, and tasty for a quick dessert.

Salted Caramel Pecan Bars
Makes 4 dozen. From Southern Living

1 cup chopped pecans
12 Whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter
2 Tablespoons Whipping cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Preheat oven to 350 degrees. Bake pecans in a single later in a shallow pan 10 minutes or until toasted and fragrant. Stirring halfway through.

Line a 15 x 10-inch jellyroll pan with aluminum foil or parchment paper; lightly grease.  Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.

Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat.  and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.

Bake at 350 degrees for 10 to 11 minutes or until lightly brown and bubbly.

Immediately sprinkle with salt, and slide foil/paper from pan onto a wire rack.  Cool completely (about 30 minutes). With a knife, cut bars.

**Chocolate-Peacan-Carmamel variation: Prepare recipe as directed until removal from oven. Once removed from oven, top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, spread chocolate over bars, then sprinkle with salt and proceed with recipe as directed. Chill 20 minutes before serving.

** Our favorite (Tried this recipe out during Christmas 2014 season.)

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