Sunday, March 13, 2011
Salted Caramel Bars
I wanted to give you this amazing recipe for Salted Caramel Bars. These are super yummy and really satisfy the need for that sweet and salty combo....which I love!
Salted Caramel Bars
For the Salted Caramel Sauce:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
1 teaspoon sea salt
3 1/2 tablespoons butter
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
Increase the heat and bring to a boil, without stirring. (It is very important to resist the urge to stir..just leave it) Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
Now for the Bars...get ready for your mouth to water!!
2 cups flour
1 3/4 cup quick cooking oats
1 1/4 cups brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) softened unsalted butter
3/4 cup chopped pecans
1 cup chocolate chips or you can scrape pieces off a large chocolate bar
2 1/2 tablespoons flour
1 1/2 cups of the Salted Caramel Sauce
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan.
Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in a bowl and mix until crumbly. Divide the mixture into 2 equal portions.
Press half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly.
Sprinkle the chocolate chips, and chopped pecans over the cooled crust. Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts. (Mixing the flour into the Salted Caramel Sauce allows the sauce to thicken just a bit) Top with the remaining crumb mixture.
Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown. Allow the pan to cool, and refrigerate it until the caramel filling is set.
Cut into bars and enjoy!
Hope that you try these and let me know what you think!