Daily food & travel inspiration in your inbox

Coming right up

Caramel pecan chocolate bars are like the sophisticated, saucy version of candy bars.

Caramel Pecan Chocolate Bars
Servings:

serving time9 bars

Ingredients

  • Crust:

  • 1 cup all-purpose flour

  • 1/4 cup powdered sugar

  • 1/2 cup vegan butter, softened

  • Caramel filling:

  • 3/4 cup brown sugar

  • 3 tablespoons molasses

  • 1/4 cup vegan butter

  • 1/2 cup corn syrup

  • 1/4 cup full-fat coconut milk

  • 6 ounces silken tofu

  • 2 tablespoons cornstarch

  • 1/2 tablespoon vanilla extract

  • 1/2 teaspoon orange zest

  • 2 cups pecans

  • 3/4 cup semisweet chocolate chips

  • Caramel drizzle:

  • 1 cup brown sugar

  • 1/2 cup full-fat canned coconut milk

  • 1/2 teaspoon salt

  • Chocolate drizzle:

  • 3 tablespoons soy milk

  • 1/4 cup chocolate chips

  • 1/2 tablespoon butter

Instructions

  1. Preheat oven to 350 degrees. Line an 8x8 square baking pan with parchment paper.

  2. Prepare the crust: In a medium mixing bowl, whisk together the flour and powdered sugar, then add the softened butter. Cut the butter into the dry ingredients with your fingers or a rubber spatula until dough just comes together. Press the crust into the bottom of the baking pan. Set aside.

  3. In a medium saucepan on medium heat, combine the brown sugar, molasses, vegan butter and corn syrup. Cook for 3 to 4 minutes, or until the sugar has dissolved. Remove from heat and set aside.

  4. In a food processor, pulse together the coconut milk and tofu until smooth. Add in the cornstarch, vanilla extract, orange zest and brown sugar mixture and pulse together until completely smooth, scraping down the sides to ensure all ingredients are thoroughly mixed. Set aside.

  5. Sprinkle the pecans evenly on top of the crust. Pour the caramel filling over the pecans, making sure the whole surface is covered. Sprinkle the chocolate chips evenly on top.

  6. Bake for 40 to 45 minutes, or until the filling looks set. Place on a cooling rack, and allow to cool at room temperature for 1 hour. Place in fridge for at least 2 hours so the filling can firm up.

  7. Prepare the caramel drizzle: In a medium nonstick saucepan over medium heat, stir together the brown sugar, coconut milk and salt. Cook for 10 minutes, stirring occasionally until a caramel sauce forms. Transfer to a bowl and place in fridge.

  8. Prepare the chocolate drizzle: In a small saucepan, cook soy milk until it just starts to boil. Remove from heat and stir in chocolate chips until completely melted. Mix in the butter. Transfer to a medium bowl.

  9. To assemble: After the bars have set in the fridge, drizzle on the caramel sauce, followed by the chocolate sauce. (You can use two squirt bottles for this step to ensure an even drizzling, or you can use two spoons for each sauce.) Cut into bars and enjoy!

email

Email

print

Print

Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up

Transcript

- Would you look at these. These are like the sophisticated, saucy version of candy bars. But I have a homemade version, so let me show you how to make 'em. To get started on these caramel pecan bars I'm gonna make the cookie shortbread. And it has all-purpose flour, powdered sugar, and then some room temperature butter. And I'm gonna cube it a little bit as I add it, just to make it easier to stir together. I'll stir it a little bit. And for this step I actually like to use my hands, 'cause that way you could cut into the butter with the dry ingredients. So I'm mixing this crust together until it starts to form into kind of a cookie dough. I'm gonna grab my baking pan and I'm gonna transfer the shortbread into the pan. So now I'm gonna press the shortbread dough into the pan. Nice and evenly, make sure to get it into the corners of the pan. So this looks nice and flat. I'm gonna set it aside and then make the caramel filling. So to get started on the caramel filling I'm gonna add dark brown sugar and then some light corn syrup and a little bit of molasses and then some room temperature butter. I'm gonna heat these guys on medium heat. And you know it's done when the butter has melted and the sugar has dissolved into the molasses and corn syrup. I use silken tofu in this recipe in place of eggs, and it makes for a really nice, creamy caramel filling, and I promise you, you don't taste the tofu. And I have some coconut milk. So I'm gonna blend these two together. All right, so this tofu and coconut mixture is nice and smooth. I'm gonna add the corn starch. Now it's time to add the caramel. Let's do this. And I'm also gonna add in some orange zest, and then some vanilla extract. And then you're gonna pulse everything together for about a minute, and you wanna make sure that the caramel mixture is completely smooth into the tofu mixture. Now I'm gonna take my shortbread crust and I'm gonna pour all of the pecans onto the base of it. And spread them evenly, just so you know that each bar has a nice pecan bite in it, and pour the caramel filling on top of the pecans. And just make sure that you get every part of this crust. And I have some semi-sweet chocolate chips, and you could sprinkle them over like this. Nothing too technical about it, just make sure that it's covering all the pecans and the caramel mixture. So now I'm gonna place these caramel pecan bars into the oven for about 45 minutes, or until the center looks nice and set. So I've let these caramel pecan bars cool for an hour, and now I'm gonna take them out. They smell amazing. And I'm gonna drizzle some chocolate sauce and some caramel sauce on top. I'm gonna start with the chocolate sauce. You could do it in whatever order you prefer. Pretty much it's just gonna blend together anyways. I'm definitely having fun with this right now. Feel like I'm painting. And now for the caramel. All right! Think that's looking amazing. So I like to chop these into about nine bars. Oh my God, these are so heavenly! Even just slicing into them, I'm already salivating. And also if the caramel filling hasn't quite set in an hour, I would recommend putting them in the fridge so then they could firm up nicely, and that way you could get a nice slice out of them. So as you could tell, these are the most heavenly, saucy bars just to look at, so I'm gonna have to take a bite and try it. Mm! You have to try these. They're gonna instantly blow you away in one bite.

Tastemade App

Get The Tastemade App!

Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.