Description
Caramel Pecan Cream Bars are a deliciously rich and creamy dessert featuring a buttery crust, smooth cream cheese layer swirled with luscious caramel sauce, and topped with crunchy toasted pecans. Perfect for a sweet treat or entertaining guests, these bars are baked to golden perfection and served chilled or at room temperature.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1/2 cup caramel sauce
- 1 cup chopped pecans
- 1/4 teaspoon salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easy.
- Make the Crust: In a medium bowl, combine the all-purpose flour and granulated sugar. Cut in the softened butter with your fingers or a pastry blender until the mixture becomes coarse crumbs. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer.
- Bake the Crust: Place the pan in the preheated oven and bake the crust for 15 to 18 minutes, or until it turns a light golden color. Remove from the oven and let it cool slightly before adding the filling.
- Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer or whisk until smooth and creamy. This filling will add a rich and tangy layer over the crust.
- Assemble the Bars: Spread the cream cheese mixture evenly over the slightly cooled crust. Drizzle caramel sauce over this layer and use a knife or skewer to gently swirl the caramel into the cream cheese, creating a marbled effect.
- Add Toppings: Sprinkle the chopped pecans evenly over the caramel-swirl layer, then lightly sprinkle with 1/4 teaspoon salt to balance the sweetness and enhance flavors.
- Bake Again: Return the pan to the oven and bake for an additional 20 to 25 minutes. The filling should be set, and the pecans should become golden and slightly toasted.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into 12 bars. Serve these decadent caramel pecan cream bars chilled or at room temperature for the best taste and texture.
Notes
- For easier slicing, chill the bars in the refrigerator for at least one hour before cutting.
- You can use store-bought caramel sauce or homemade caramel depending on preference.
- Substitute pecans with walnuts or almonds if desired.
- Ensure cream cheese and butter are softened to room temperature to achieve a smooth mixture and crumbly crust.
- Store leftover bars covered in the refrigerator for up to 4 days.
