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) — 35 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

  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

  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?

  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.

    • 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.

  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

  10. This recipe is A-MAZ-ING!! It has become my go to recipe when I need a healthy THM treat!! Thank you!! Thank you!!! Thank you!!!

  11. 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!!!

      • 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…

  12. Just made these and also drizzled them with low carb caramel before freezing. They are yummy!

  13. 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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  15. 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.

  16. Any ideas on how to do this without the cream? My husband is a pecan lover, but is dairy intolerant

    • I am pretty sure you can make it with coconut cream. The thick stuff from a can of coconut milk. I have made ‘caramel’ with that before for a dairy free version.