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How to Make Caramel Pecan Bars

Preparing the Caramel for the Pecan Bars

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Lorraine Hooper
owner, Lola Cookies
www.lolacookies.com  
703-669-6970

Lorraine Hooper--better known as Lola-- is the owner of the all-scratch bakery Lola Cookies & Treats in Leesburg Virginia. A consumate baker, Hooper has more than 25 years of experience baking (and eating!) and is still searching constantly to improve various recipes. Her cookies and bars have won prizes at the very competitive Virginia State Fair and have beat out regional pastry chefs in competition for the 2007 Critics Choice Award for Best Tasting Chocolate Desserts at Chocolates Galore and More in Lansdown, VA.

The bakery she created, Lola Cookies & Treats, is a small shop in the historic district of Leesburg, Virginia. Cookies baked here, which have been featured on FOX-5 TV, are also available for shipping nationwide from the website <a>www.lolacookies.com</a>.

Preparing the Caramel for the Pecan Bars

In this video, professional baker Lorraine Hooper demonstrates how to make delicious Caramel Pecan Bars--a recipe which won a blue ribbon at the Virginia State Fair and is very popular at her bakery in Leesburg, VA. This video shows how to make the cookie base, how to toast pecans and how to make the fresh caramel topping.

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This series: 26,940 views

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Pecan

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Bars

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Bar

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Toasted

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Bake

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Oven

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Mix

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Caramel

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Sugar

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Boil

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Spread

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Yum

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Preparing the Caramel for the Pecan Bars

Ingredients

2 sticks of butter
2 1/2 cups of dark brown sugar
4 eggs
3 tablespoons of vanilla
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1 cup of sugar
1 cup of light corn syrup
1/2 cup of water
1 tablespoon of vanilla
2/3 cup of heavy cream
1/2 cup of toasted pecans

Instructions

1. Place the butter and brown sugar in a bowl and use a mixer to combine them.


2. Add the eggs and vanilla and beat them in for 20-30 seconds on medium speed.


3. Add the flour, salt and baking powder. Set the mixer on a low speed and mix everything together.


4. Line a pan with parchment paper and spray with cooking spray. Place the batter in the pan. Bake for 20 minutes at 350 degrees.


5. Place the sugar, corn syrup and water in a pot on the stove over low to medium heat. Stir it occassionally and keep it simmering for an hour. Then add the vanilla and cream. Stir it until it's smooth.


6. Add the toasted pecans and coat them in the caramel. Spread the pecan topping evenly over the cookie base.


7. Refrigerate the pecan bars for an hour. Remove them and cut them into squares.

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