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Caramel-Pecan Cookie Bars

Caramel-Pecan Cookie BarsShortbread cookie bars topped with caramel-pecan filling and drizzled chocolate frosting. Here is an easy dessert recipe for Caramel-Pecan Cookie Bars.

Ingredients:
Shortbread Crust
3/4 cup powdered sugar
3/4 cup butter or margarine, softened
2 tablespoons whipping cream
1 teaspoon vanilla extract
2 cups all-purpose flour

Caramel-Pecan Filling
28 caramel candies, unwrapped
1/4 cup whipping cream
1/4 cup butter or margarine
1 cup powdered sugar
1 cup chopped pecans

Chocolate Drizzle
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
1 tablespoon butter or margarine
1/4 cup powdered sugar
1 teaspoon vanilla extract

Procedures:
Preheat oven to 325°F (160°C).

Combine all shortbread crust ingredients in a large bowl and blend with an electric mixer at low speed until crumbly. Press in bottom of ungreased 15 x 10 x 1-inch jelly roll baking pan. Bake for 15 to 20 minutes or until light golden brown. Cool.

To make the filling, combine caramels, 1/4 cup whipping cream and 1/4 cup butter in medium saucepan; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat; stir in 1 cup powdered sugar and chopped pecans. (Add additional whipping cream a small amount at a time, if needed for desired consistency.) Spread warm filling over prepared shortbread crust. Set aside.

Meanwhile, prepare the chocolate drizzle. Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Remove from heat; stir in 1/4 cup powdered sugar and 1 teaspoon vanilla. Using the tines of a fork, drizzle over caramel-pecan filling. Cool before cutting into bars.

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