Description
Buttery Caramel Cream Bars Loaded with Toasted Pecans & a Hint of Vanilla
Ingredients
Scale
For the crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
For the cream layer:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the caramel pecan topping:
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce (homemade or store-bought, alcohol-free)
- 1 tablespoon heavy cream (or milk for lighter option)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, mix flour, softened butter, and brown sugar until crumbly. Press firmly into the bottom of the pan. Bake for 15 minutes or until lightly golden.
- While the crust bakes, beat cream cheese with granulated sugar, vanilla, and egg until smooth. Pour over the warm crust and return to the oven for 15–18 minutes, or until the center is just set.
- In a small saucepan, gently warm the caramel sauce with cream, then stir in chopped pecans. Pour the warm caramel pecan mixture over the baked cream layer.
- Let cool completely, then refrigerate at least 2 hours before cutting into bars. Store chilled.
- Prep Time: 15 minutes
- Cook Time: 35 Minutes
Nutrition
- Serving Size: 12 bars
- Calories: 280 kcal per serving