This recipe is the same as the one on the Southern Living website. The end result is awesome - totally a keeper. I have to double the caramel/pecan mixture to get enough to cover the crackers, though. I also sprinkle the bars with semi-sweet chocolate chips after they come out of the oven and spread that around after a few minutes. Great.
This was a last minute "clean out the cupboard" kinda recipe and I was a skeptic, so much sweet! I put the pan on the counter to cool, came back 1/2 hour later to a half empty pan! Way too addicting and way better than I expected. It's a rich recipe and obviously not too friendly on the hips but who cares!!? Yummy.
So I baked 3 pies for Thanksgiving and at the last minute decided to make this. Needless to say this was a hugehit and was the only thing that we ran out of! Definitely double the pecans but everything else is perfect.
Very good recipe. I would recommend using a smaller pan or a larger amount of the pecan/sugar mixture, as the bars were a little thin. Will definitely become a Thanksgiving favorite!
Easy recipe and very very good! I saw the same recipe on another site that had a tip to add dark chocolate chips to the top immediately after you take out of the oven then add the salt.
PECAN CARAMEL BARS
1 tablespoon butter
60 club crackers
2 (11 oz) bags caramels, melted according to package directions
10 oz Fisher Pecan Halves, chopped
1 (11.5 oz) bag semi-sweet chocolate chips
Line a 9x13 pan with foil. Butter foil.
Arrange half of the crackers in the bottom of buttered pan in a flat layer.
Pour one-third of the melted caramel over crackers in pan and spread caramel into an even layer. Sprinkle half of pecans on top of caramel and then top pecans with one-third more of the caramel on top.
Top caramel layer with the remaining crackers. Pour remaining caramel on top of crackers and spread caramel into an even layer.
In medium sized microwave safe bowl, microwave chocolate chips uncovered for 2 minutes, stirring every 30 seconds, until melted and smooth.
Pour over caramel and spread evenly. Top with remaining pecans.
Let cool until chocolate has hardened, about 1 hour in the fridge. Cut into bars and serve! If you cool these in the fridge to speed up the process, they will be hard to cut right out of the fridge because the caramel will be really hard. I recommend you let them warm up a little before attempting to cut them and then they will cut easily with a sharp knife!
These can be stored in an airtight container for up to one week.