Mary's Salted Caramel-Pecan Bars

Mary's Salted Caramel-Pecan Bars

16
Don 1

"My daughter Mary and I love to cook and we love pecan pie. This year we wanted to try something other than the traditional pies for Thanksgiving. This turned out so good we wanted to share it with everyone."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 149 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil; spray with cooking spray.
  2. Arrange pecans in a single layer in a shallow pan.
  3. Bake in the preheated oven, stirring halfway through, until pecans are toasted and fragrant, 10 to 12 minutes.
  4. Arrange graham crackers in a single layer on the prepared jelly roll pan.
  5. Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring occasionally, until sugar is dissolved, about 5 minutes.. Remove from heat and stir in vanilla extract. Fold in pecans. Pour pecan mixture over graham crackers, spreading to coat.
  6. Bake in the preheated oven until topping is bubbling, 10 to 11 minutes. Remove from oven and immediately sprinkle with salt. Transfer coated crackers and aluminum foil to a wire rack to cool, about 30 minutes. Break into bars.

Reviews

16

A coworker brought these in and they were delicious! This seemed so odd but they are so yummy. Sweet, crunchy and salty...awesome! Next time I will use more pecans and a bit more salt to cut the...

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 eve...

This was a hit! Very easy, too. On the advice of a previous reviewer, I doubled the pecans. I also melted some milk chocolate and drizzled it over half of them. The chocolate drizzle didn't add ...

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! The picture...

Great recipe, so very easy!! I used sea salt (not ground) would add more salt next time. Very addictive, these did not last very long.

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. OMG - ...

Great recipe and oh so tasty! Loved the salty/sweet combo. Will definitely bookmark this one as a favorite.

Easy and yummy! I will make this again.

My mother used to make these-- minus the salt. These are even better!