Scoff | Salted Caramel And Chocolate Pecan Pie Bars | Keep Calm and Bake 9 @ScoffTV | Uploaded November 2014 | Updated October 2024, 7 hours ago.
Great British Bake Off finalist Holly Bell shows you how to make salted caramel and chocolate pecan pie bars, a perfect dessert or a naughty snack.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/double-chocolate-pecan-pie-and-salted-caramel-traybake
INGREDIENTS:
180 g Butter
85 g Caster Sugar
200 g Plain Flour
15 g Cocoa
220 g Pecans, Halved and roughly chopped
150 g Dark Chocolate finely chopped
90 g Butter
220 g Soft light Brown Sugar
1 tsp Sea Salt
400 g Condensed Milk
160 ml Double Cream
STEP 1: GREASE TIN AND MIX INGREDIENTS
Grease and line a 30cm x 20cm tray with non-stick parchment that reaches up the sides. Beat together the butter and sugar until light and creamy. Add the flour and cocoa and beat again. Press into the prepared tin using clingfilm on the top and a tin to get an even base, then chill for 1 hour.
STEP 2: PECANS
Whilst the shortbread is chilling, toast the pecans in a frying pan over a low heat until lightly browned. Pour onto a plate to cool.
STEP 3: CARAMEL MICROWAVE METHOD
To make the caramel, mix the butter, sugar and salt in a microwave proof bowl and microwave on high until the butter has melted – about 30 seconds to 1 minute. Add the condensed milk, stir and microwave for a further 3 minutes. Stop half way through to stir well. Add the double cream, stir well and microwave for 30 seconds. Leave to cool.
STEP 4: CARAMEL HOB METHOD
Melt the butter in a saucepan over a low heat. Add the salt and sugar and stir. Add the condensed milk, stir well and turn the heat up until the mixture bubbles. Keep stirring on a medium heat like this for 3 minutes. Add the cream, stir well and return to the heat for 1 minute, stirring all the time.
STEP 5: COMBINE INGREDIENTS
Scatter the pecans over the shortbread along with the chopped chocolate, then pour over about 600g of the caramel sauce – enough to cover the nuts completely and bake in a preheated oven at 180C/gas mark 4 for 25 - 30 minutes. The top of the caramel will bubble up and crisp, the caramel underneath will remain soft. (Keep the remaining caramel in a jar in the fridge and pour over ice cream or crumble).
STEP 6: FINISH AND SERVE
Allow to cool and then chill the tray bake in the fridge for 4 hours before cutting.
Great British Bake Off finalist Holly Bell shows you how to make salted caramel and chocolate pecan pie bars, a perfect dessert or a naughty snack.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/double-chocolate-pecan-pie-and-salted-caramel-traybake
INGREDIENTS:
180 g Butter
85 g Caster Sugar
200 g Plain Flour
15 g Cocoa
220 g Pecans, Halved and roughly chopped
150 g Dark Chocolate finely chopped
90 g Butter
220 g Soft light Brown Sugar
1 tsp Sea Salt
400 g Condensed Milk
160 ml Double Cream
STEP 1: GREASE TIN AND MIX INGREDIENTS
Grease and line a 30cm x 20cm tray with non-stick parchment that reaches up the sides. Beat together the butter and sugar until light and creamy. Add the flour and cocoa and beat again. Press into the prepared tin using clingfilm on the top and a tin to get an even base, then chill for 1 hour.
STEP 2: PECANS
Whilst the shortbread is chilling, toast the pecans in a frying pan over a low heat until lightly browned. Pour onto a plate to cool.
STEP 3: CARAMEL MICROWAVE METHOD
To make the caramel, mix the butter, sugar and salt in a microwave proof bowl and microwave on high until the butter has melted – about 30 seconds to 1 minute. Add the condensed milk, stir and microwave for a further 3 minutes. Stop half way through to stir well. Add the double cream, stir well and microwave for 30 seconds. Leave to cool.
STEP 4: CARAMEL HOB METHOD
Melt the butter in a saucepan over a low heat. Add the salt and sugar and stir. Add the condensed milk, stir well and turn the heat up until the mixture bubbles. Keep stirring on a medium heat like this for 3 minutes. Add the cream, stir well and return to the heat for 1 minute, stirring all the time.
STEP 5: COMBINE INGREDIENTS
Scatter the pecans over the shortbread along with the chopped chocolate, then pour over about 600g of the caramel sauce – enough to cover the nuts completely and bake in a preheated oven at 180C/gas mark 4 for 25 - 30 minutes. The top of the caramel will bubble up and crisp, the caramel underneath will remain soft. (Keep the remaining caramel in a jar in the fridge and pour over ice cream or crumble).
STEP 6: FINISH AND SERVE
Allow to cool and then chill the tray bake in the fridge for 4 hours before cutting.
