Caramel-Chocolate Bars You Pecan’t Get Enough Of

Hi everyone!

Welcome or welcome back to my blog. In my Thanksgiving post I included pictures of the Caramel-Pecan-Chocolate bars I made. Since that post was getting too long, I decided to make a second post for this recipe.

(My mom and I were debating over which dessert to make for Thanksgiving. She wanted to have Pecan pie (more traditional) and I wanted to have something different. So we compromised and decided to do both)!

Ingredients:

  • 0.5-1 tbsp. butter (coat pan very well–> move to either tips or steps)
  • 30 club crackers
  • 22 oz. bag caramel (to be melted according to instructions) (add water to soften)
  • 5 oz. chopped pecans
  • 11.5 oz. bag semi-sweet chocolate chips
  • Optional: Vanilla Ice Cream

Equipment:

  • A 9 in x 9 in pan
  • Aluminum Foil
  • 2 pots (one should fit inside the other).
  • Microwave safe bowl
  • 2 spoons & 1 fork

Steps:

  1. Line the 9 x 9 in. pan with foil. Use soft butter to coat the foil, this way it will be easier to remove later. *
  2. Next evenly spread out the club crackers (need 15) so that they do not overlap, but the surface is covered. You should not need to cut any crackers unless you’re using a different pan size.
  3. Unwrap the caramels (1.5 – 2 bags) and put them into the smaller pot. Pour 1/8 to 1/4 cup of water (depends on how soft you want the caramel to be). **
  4. Melt the caramel and use a fork to check that there are no chunks.***
  5. Pour 1/3 of the melted caramel over the crackers. Before the caramel can solidify again, chop up 1/2 cup of pecans are drizzle it evenly. Add another 1/3 of the caramel on top.
  6. Cover this layer with crackers (like the first layer) and pour the remaining caramel on top. Add another 1/2 cup of chopped pecans.
  7. In the microwave (using a microwave safe bowl), melt 8-12 oz. of chocolate. Pour it in as the final layer and cover with chopped pecans.
  8. Let this set at room temp or in the fridge for 2-3 hours. Once it has set, cut into pieces and serve (with vanilla ice cream). Enjoy!

Tips and Tricks:

*If you add more water to the caramel, you may want to skip the foil step, as it will be very difficult to remove the foil from softer caramel.

**Fill up the bigger pot with water, and the smaller pot with caramel, this way you can melt the caramel without burning it.

***Use a fork to swirl through the caramel, it should be able to catch all the big chunks.

Question of the day: What is your favorite dessert?

Thanks for reading, see you next Friday with another post! πŸ™‚

18 thoughts on “Caramel-Chocolate Bars You Pecan’t Get Enough Of

  1. You are quite a pastry chef LOL! I got to admit that my favorite dessert will have to be chocolate brownies or muffins (though this is taken as a breakfast item). I just love them Have a great weekend ahead.

    Liked by 1 person

    1. πŸ˜πšƒπš‘πšŠπš—πš”πšœ! π™Ύπš˜πš‘, 𝙸 πš•πš˜πšŸπšŽ πš‹πš›πš˜πš πš—πš’πšŽπšœ 𝚝𝚘𝚘! 𝙸 πš•πš˜πšŸπšŽ πšŠπš—πš’πšπš‘πš’πš—πš πšŒπš‘πš˜πšŒπš˜πš•πšŠπšπšŽ! π™Όπš’ 𝚏𝚊𝚟 πš’πšœ πšŒπš‘πš˜πšŒπš˜πš•πšŠπšπšŽ πšŒπš‘πš’πš™ πšŒπš˜πš˜πš”πš’πšŽπšœ πŸͺ! πŸ˜‹ ℍ𝕒𝕧𝕖 𝕒 π•¨π• π•Ÿπ••π•–π•£π•—π•¦π• π•¨π•–π•–π•œπ•–π•Ÿπ••! 😊

      Liked by 1 person

  2. Hii! Love this post!! Now that is a very difficult question ! ☹️ I think it has to be gulab jamun in Indian cuisine(not outsides’ only homemade) and raspberry cupcakes!!! I will be posting them for Christmas btw!😁

    Liked by 1 person

    1. π™·πš’ π™°πšŠπš›πšžπšœπš‘πš’! πšƒπš‘πšŠπš—πš”πšœ β€οΈπŸ’š! π™Ύπš˜πš‘, πšπš‘πšŠπš’𝚜 𝚊 𝚐𝚘𝚘𝚍 πš˜πš—πšŽ! πŸ™‚ 𝙸 πšŠπšŒπšπšžπšŠπš•πš•πš’ πšπš˜πš—’𝚝 πš”πš—πš˜πš  πš‘πš˜πš  𝚝𝚘 πš–πšŠπš”πšŽ πšπš‘πšŽπš–, πš‹πšžπš 𝙸 πš•πš˜πšŸπšŽ πšπš‘πšŽ πš˜πš—πšŽπšœ πš–πš’ πš–πš˜πš– πš–πšŠπš”πšŽπšœ!
      π™²πšŠπš—’𝚝 πš πšŠπš’πš 𝚝𝚘 𝚜𝚎𝚎 πš’πš! πš‚πš˜ πšŽπš‘πšŒπš’πšπšŽπš 😁

      Liked by 1 person

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