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Sweet & Salty Chewy Pecan Bars recipe

Sweet & Salty Chewy Pecan Bars.

Your family will love these delicious crunchypecan bars, you love how easy they are to make thanks to theconvenience of refrigerated cookie dough.

Recipe: Sweet & SaltyChewy Pecan Bars

1 (16.5-ounce) package NESTL ®TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough- divided use
1 tablespoon butter, melted
3/4 cup chopped pecans
1 tablespoon granulated sugar
1/4 teaspoon salt
1/3 cup NESTL ® TOLL HOUSE® Semi-Sweet ChocolateMorsels
2 tablespoons caramel sauce

  • Preheat oven to 350ºF (175ºC).Grease 8-inch-square baking pan.
  • Press 3/4 package (18 squares) cookiedough into prepared baking pan and refrigerate remaining 1/4package (6 squares) cookie dough.
  • Bake for 10 minutes; remove from oven.
  • Combine butter, nuts, sugar and salt insmall bowl until coated. Sprinkle over dough. Top with teaspoonfulsof remaining cookie dough; pressing down gently. Sprinkle withmorsels.
  • Bake for an additional 22 to 24 minutesor until edges are browned and set. Cool 30 minutes in pan onwire rack.
  • Drizzle caramel sauce over bar. Cool completelyin pan on wire rack. Cut into bars.

    Makes 16 bars.

    Tips:

    • For chewier caramel top, microwave 6 unwrappedcaramel candies with 1 teaspoon milk for 20 to 30 seconds oruntil melted; stir until smooth. Drizzle sauce over bar.
    • Toasted pecans may also be used, if desired.

    Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.


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    1 Comment

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    I wish I would have looked at the comments before making this. The crust didn t set for me and the caramel remained too soft. I was able to kind of cuts bars after refrigerating it. I used foil backed parchment, it worked great. Next time I will precook the crust, and precook the caramel so it s thicker. What am I doing wrong? I have tried this recipe twice and my sister has tried it once and the crust just falls apart. That being said the pecan filling is just delicious. Help! I want this recipe to work out.

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