Salted Caramel Pecan Bars, artwork by Gizem Vural

Posted on
in Art & Design, Illustrated Recipes, Recipes, Baked & Sweets

Illustration by Gizem Vural

Salted Caramel Pecan Bars, artwork by Gizem Vural

Posted on
in Art & Design, Illustrated Recipes, Recipes, Baked & Sweets

The illustration of Salted Caramel & Pecan bars is by Turkish illustrator Gizem Vural. She creates playful dreamscapes where people, objects and places weave into one and has taken our Pecan Bars on a heavenly journey of the salty and sweet.

Salted Caramel Pecan Bars

For the Shortbread
1 1/2 cups all purpose flour
1/4 granulated sugar
3/4 cup of unsalted butter, cubed and chilled
1 tsp salt
1 tsp vanilla extract

For the Caramel
3/4 cup unsalted butter, cubed
3/4 cup light brown sugar
pinch of sea salt
1/2 tsp vanilla extract
3/4 cup pecans, chopped roughly (or however you’d like them to look)
sea salt

Preheat the oven to 180 and line a 13 x 9-inch baking dish with baking paper.

To make the base, pulse the flour, sugar and salt in a food processor until combined. Add the cubed butter and vanilla extract and process until the mixture resembles coarse meal. Turn the mixture out onto prepared baking dish and bring the dough comes together, pushing into the base of the pan. Bake for about 20 mins or until just brown. Remove and let cool.

To make the caramel, place butter and brown sugar in a saucepan. Melt over medium heat, stirring constantly – once it boils, reduce temperature to medium-low and let bubble  gently for 3 more minutes. Keep stirring! Remove from heat and add salt and vanilla (mixture will bubble up). Quickly pour caramel over chocolate layer and spread with an offset spatula. Sprinkle evenly with pecans, pressingly them to make them stick. Sprinkle with additional sea salt if desire and  chill in the refrigerator until completely set – takes about an hour. Pack in an airtight container with wax paper between layers; store in the refrigerator.

For a more decadent take on the recipe,replace the shortbread base with 350g of good-quality cooking chocolate. Slowly melt the chocolate in a heat-proof bowl over boiling water, once melted, poor into the prepared tin. Let set and cool before pouring in the caramel mixture.

  • http://fructopia.de/ Deniz

    Beautiful recipe! I would love to give it a try, but just can’t get rid of the feeling that the instructions are a little mixed up. Do you actually bake the shortbread and if yes for how long? 🙂

    • http://thebookerycook.com The Bookery Cook

      Hey Deniz ! Thanks for your message and pointing this out!! Yep.. that one needed to be edited form my notes.. Let me know how they turn out and thanks for checking in 🙂

      • http://fructopia.de/ Deniz

        Perfect! Thanks so much! Hope to try this out on the weekend! Cheers from Istanbul!