If my kitchen could have a road sign today, it would read, “Dangerous Dessert Ahead.” I’ve been wanting to make Isa’s Caramel Pecan Bars, but haven’t had a special occasion to do so. And I’ve been afraid if I made them without much reason, I’d polish the pan off sooner than one should. The recipe is made up of a massive amount of sugar along with nearly a cup of butter. Hence the danger-filled caution. Once your taste buds experience this, you’ll be hooked for life. So don’t say I didn’t warn you. Caramel Pecan Bars are the perfect dessert for a fall potluck or Thanksgiving dish.
Isa’s Caramel Pecan Bars
- 2 c flour
- 1/3 c dark brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- pinch of salt
- 3/4 c veg butter, softened a bit
- 3 tbls cornstarch (I used arrowroot)
- 1/3 c soy milk
- 1 1/2 c dark brown sugar
- 2/3 c brown rice syrup
- 2 tbls melted veg butter
- 2 tsp vanilla
- 1/4 tsp salt
- 2 c coarsely chopped pecans
- Preheat oven to 350 F. Line 9×13 pan with foil, make sure sides/edges are totally covered. Spray generously with cooking spray.
- For crust, mix all ingredients together with a pastry cutter. Once the mixture is crumbly, press down into pan. Bake for 8-10min, until very light brown. Remove and set aside.
- Whisk cornstarch (arrowroot) and milk until foamy. Add everything else in and then fold in pecans. Spread mixture on crust using a spatula.
4. Bake for 28-30min or until it’s bubbling a lot. Cool on a wire rack for 20min and then chill in fridge for at least 2 hours (preferably over night).