Salted Caramel and Chocolate Chip Pecan Bars (S)

These Salted Carmel and Chocolate Chip Pecan Bars are to die for!  Sarah Rodgers came up with these bad boys and I was thankful that she gave me the go-ahead to share them.  You won’t be sorry if you try them!   They are gluten free and low carb for those who may drop in from low carb land. It was super easy to throw together for a little dessert or to curb a sugary craving when it hits.  We all know that happens from time to time.

Salted Caramelbars2

Ingredients:

Instructions:

1.) Spread pecans on a cookie sheet and toast them in the oven at 400 degrees for about 7 minutes, until you smell them.  Please watch them as they can burn quickly.  You might be able to broil them a few minutes, but you’d have to be very careful or they’d burn.  Let them cool a bit and chop them into smaller pieces.

2.) In a small saucepan, melt 2 Tbs of butter, heavy cream, sweetener and vanilla on medium heat.  Let it bubble until it turns a caramel color. Take about 7 minutes.**If you don’t like sweet desserts, you may want to use less sweetener.  Maybe start with less and taste a dab on your finger.  Just don’t burn yourself!

3.) Take the pan off the heat and add the last Tbs of butter and stir. Add pecans and stir together.

4.) Spread mixture out on a parchment paper and make it into a rectangle.  You could put the parchment in a tupperware lined with the parchment paper as well. Sprinkle with sea salt and chocolate chips.  I press the chocolate chips into the caramel mixture a bit.

5.) Put in the freezer for about 30 minutes or until set. Remove and cut into bars.  Keep in the freezer in a container.

6.)  Double or triple for a larger family.  This recipe makes about 4 bars.  (4 servings)

Optional:  Add some unsweetened coconut when you add the pecans.  (1/8 cup or so)  It might be a fun flavor boost to toast this coconut with the pecans.

saltedcarmelpecanbars

Ideas:  This would be insanely good on top of a cheesecake or topping some on plan ice cream.  I’d probably just mix it all together and pour it over either of those things a bit warm.  Just let it set on the cheesecake in the refrigerator to become a bit harder.  Oh my!

If you want to try different combinations of nuts, you can go for it!  The pecans were very yummy and this was like an indulgent treat for me.  This is a Heavy S type treat, so best not have it every single day, though you might want to after you taste it.

4.7 from 3 reviews
Salted Carmel and Chocolate Chip Pecan Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These indulgent bars are low carb and will curb any sugar craving you might have!
Ingredients
  • 1 cup pecans
  • 3 Tbs butter
  • 3 Tbs THM Gentle Sweet or 1 Tbs of Super Sweet Blend
  • ⅛ tsp vanilla
  • 2 Tbs heavy cream
  • ¼ tsp sea salt (or to taste)
  • ⅓ to ½ cup Lily's Chocolate Chips (sugar free chocolate chips)
  • Optional: ⅛ cup toasted, unsweetened coconut
Instructions
  1. Spread pecans on a cookie sheet and toast them in the oven at 400 degrees for about 7 minutes, until you smell them. Please watch them as they can burn quickly. You might be able to broil them a few minutes, but you'd have to be very careful or they'd burn. Let them cool a bit and chop them into smaller pieces.
  2. In a small saucepan, melt 2 Tbs of butter, heavy cream, sweetener and vanilla on medium heat. Let it bubble until it turns a caramel color. Take about 7 minutes.**If you don't like sweet desserts, you may want to use less sweetener. Maybe start with less and taste a dab on your finger. Just don't burn yourself!
  3. Take the pan off the heat and add the last Tbs of butter and stir. Add pecans and stir together.
  4. Spread mixture out on a parchment paper and make it into a rectangle. You could put the parchment in a tupperware lined with the parchment paper as well. Sprinkle with sea salt and chocolate chips. I press them chocolate chips into the caramel mixture a bit.
  5. Put in the freezer for about 30 minutes or until set. Remove and cut into bars. Keep in the freezer in a container.
  6. Double or triple for a larger family. This recipe makes about 4 bars. (4 servings)

Big props to Sarah for coming up with a lovely recipe!  I think you’ll agree that this is a keeper.

~ This post contains affiliate links.  This brings a little trickle of income to keep my blog going, but charges you nothing extra when you use it to order.  Thanks so very much!


Comments

Salted Caramel and Chocolate Chip Pecan Bars (S) — 33 Comments

  1. I made these exactly as instructed and they taste awesome – BUT – what is the trick to getting these to stay together? I have a batch of delicious ice cream topping and not ‘candy’ bars! Any advice for me?
    thanks!
    Beckie

    • [email protected] on said:

      I froze mine…did you freeze them?

    • That happened with my first batch, make sure to let the “caramel” cook longer. I have done that ever since and they’ve come out perfect

  2. Hi,Jennifer I wanted to know if this could be shaped in a 8×8 lined with parch. paper is that the size of the 4 bars? It has been a while since I have been on your blog. I like your new picture. It looks from your picture you are doing very well on THM congrats.
    Thanks
    Baeb

    • [email protected] on said:

      Hi Barb! I think that might be too big of a pan. It may be a bit thinner of a bar, but still awful good. 🙂

  3. Oh mylanta, girl. I just popped these in the freezer abd found to devour creamed spinach with chicken for dinner. Then I’m going to demolish these. Sigh….Thank you.

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  7. So you think I could add some oatmeal to mine to make it a crossover, I am prego so this would be a perfect snack. How much oats would you add?

    • [email protected] on said:

      Hmm….1/4 cup can technically fit in an S setting. You could add that much and go up. I don’t know how much would make it too dry.

    • [email protected] on said:

      I’m not sure Sandy. We don’t count carbs so much on THM. They are under 10 net though if that helps.

  8. This recipe looks amazing to prepare and would be a great way to satisfy that occasionally “sweet tooth ” I have from time to time.
    Since I am not going out again today, I will buy the heavy cream tomorrow. Just can’t wait to make this recipe, because it is so yummy looking. Thank you for posting.

    • [email protected] on said:

      If you follow my link on the word you can find it on their site with the ingredients. It’s a xylitol sweetener mixed with stevia extract and erythritol. Very gentle on the blood sugar.

    • [email protected] on said:

      I’ve used some peanuts as well. They are still great!

  9. heres a question for you guys what is the purpose of adding that last tbsp of butter after the sauce has been cooked I’ve seen that in some recipes and I’ve found that when I do it it thins out the sauce a lot therefore leaving a very thin sauce

    • [email protected] on said:

      I didn’t make this recipe up, so I’m not sure why she chose to do it that way. I just followed her directions and it turned out a-okay for me!

  10. So, I have tried this 2x (a double batch each!) and it has separated every time. its just as runny after ten minutes and separated into butter and cream/sugar solids. help!!!

    • [email protected] on said:

      Hmm..I’m not sure! Mine has never done that! So you are getting it to a gentle bubble..simmer?

      • Yes, it bubbles and looks great and then after a bit it completely separates. Are the THM sweeteners powdered? would that make a difference? I used homemade supersweet (erithrytol/xylitol/stevia, not ground). Maybe my heat gets too high. i’m afraid to try again and waste more ingredients…

  11. Okay, made these again and added the coconut. You say not to eat it everyday, weeeelll, not possible. The perfect candy void filler. Love this recipe!

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  13. The first time I made this I got ahead of myself and mixed the chocolate chips in with the sauce and pecans. I have not gone back. I love it that way. I just spread the whole thing on the pan and sprinkle with the salt.

    • [email protected] on said:

      Hmm….I’m not sure. I’m afraid unsweetened cashew or almond milk would be too runny. 🙁

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