Nutty Caramel Bars Recipe
Nutty Caramel Bars is a tasty Dessert. Nutty Caramel Bars gets its taste from eggs mixed with flour and flavored with vanilla. Nutty Caramel Bars inspired by many people during thanksgiving.
Ingredients
1 1/2 cups (3 sticks) butter, divided
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup honey
3/4 cup firmly packed light brown sugar
1/4 cup whipping cream
1 can (12 ounces) lightly salted mixed whole nuts
Directions
Preheat oven to 350°F.
Butter 13x9-inch baking pan; set aside.
In large mixer bowl, beat 1 cup (2 sticks) softened butter with granulated sugar until light and fluffy; beat in egg and vanilla.
Stir in flour until well mixed; press evenly into prepared pan.
Bake until edges are brown and center looks dry, about 15 minutes.
Remove to wire rack while preparing topping.
Maintain oven temperature.
In heavy, medium saucepan over medium heat, heat remaining 1/2 cup (1 stick) butter with honey until butter is melted.
Stir in brown sugar; bring to a boil.
Boil without stirring for exactly 2 minutes; remove from heat.
Stir in cream and nuts.
Immediately spoon caramel nut mixture evenly over crust.
Bake until caramel bubbles, about 10 minutes.
Cool completely on wire rack; cut into 2x2-inch bars.
Store in tightly covered container at room temperature.
Butter 13x9-inch baking pan; set aside.
In large mixer bowl, beat 1 cup (2 sticks) softened butter with granulated sugar until light and fluffy; beat in egg and vanilla.
Stir in flour until well mixed; press evenly into prepared pan.
Bake until edges are brown and center looks dry, about 15 minutes.
Remove to wire rack while preparing topping.
Maintain oven temperature.
In heavy, medium saucepan over medium heat, heat remaining 1/2 cup (1 stick) butter with honey until butter is melted.
Stir in brown sugar; bring to a boil.
Boil without stirring for exactly 2 minutes; remove from heat.
Stir in cream and nuts.
Immediately spoon caramel nut mixture evenly over crust.
Bake until caramel bubbles, about 10 minutes.
Cool completely on wire rack; cut into 2x2-inch bars.
Store in tightly covered container at room temperature.
