Monday, December 20, 2010

Sea-Salted Caramel Chocolate Pecan Bars

I'm not a huge sweets lover.  My favorite food group is "salt" so I tend to favor peanut butter or caramel sweets due to the saltiness.  I saw a recipe for something similar to this and after I started making it, I added a thing or two here and there and nearly died when I tasted it.  It's hardly a recipe. (And yes, I am DARN PROUD of that picture. I had to lay on the living room floor with my plate of goodies to get just the right light!)

Sea Salted Caramel Chocolate Pecan Bars
13 honey graham crackers
1 1/2 cups dark brown sugar
1 1/2 tsp vanilla
3/4 cup unsalted butter
4 tbsp heavy whipping cream
2 cups pecan pieces (If you know what's good for you, you'll only buy 'South Georgia Pecan Company" pecans.)
1 generous cup chocolate chips (I used milk, you can use which ever you prefer.)

1. Preheat oven to 350.
2. Spread pecans out over a baking sheet and give them a light toast in the oven until they become fragrant.  10 minutes will do.
3. Cover a jelly roll pan (it's a cookie sheet with sides for you non-Martha MUST HAVE SIDES or you'll be cleaning out your oven for days) with parchment paper (if just makes life easier..and NO wax paper and parchment paper are not the same thing. Use PARCHMENT.). Lay out your graham crackers so they are covering the bottom of the pan.
4. In a pot melt together the brown sugar, butter, and whipping cream over medium-high heat until it starts to boil.  Remove from heat and stir in pecans and vanilla.
5. Pour butter mixture over the graham crackers and spread it out as best as you can.  It's okay if it doesn't cover it completely but try to get it close.  It'll spread while baking and fill the rest.
6. Bake for about 15 minutes until it's nice an bubbly.
7. Remove from oven and immediately drop desired amount of chocolate chips all over the top.  Let them sit and melt for about 3 minutes.  With a butter knife, lightly smooth over the chocolate chips just enough to remove the "chocolate chip shape" and lightly spread the chocolate around.
8. Immediately top with coarse sea salt.  Let them harden for at least an hour.  You can put them in the fridge for a few minutes to harden the chocolate.  Remove the sheet of bars with the parchment paper and cut into desired shapes/sizes with a large kitchen knife. 



  1. I love salt so I may have to try these. At Starbucks I add the salt from the salted hot chocolate to my carmel macchiato and it is amazing!

  2. I think I just drooled. I'm totally a salty person and these are definitely going to be made sometime soon.

  3. Looks delicious! Love that you use South Georgia pecan company pecans!

  4. Oh my word, this looks amazing! My husband will probably die if he tastes these! Thanks for sharing!

  5. Those look SO good! Adding them to my holiday baking list this week!

    And when I'm taking pictures of baked goods, I always have to laugh the places I have to set them and how I have to contort myself to get the best pictures.

  6. These look delicous! You must stop posting yummy food on your blog!

  7. Looks delish and easy! I will have to try this!

  8. I think I am going to have to make these ASAP! Thanks for sharing your recipe.

  9. Sounds De-Lish! I, too, am not a big fan of of chocolate unless mixed with a little salt. Thanks for the recipe!

  10. um, YUM! I LOVE sea salt and chocolate!! Thanks for sharing :)

  11. Those look so good. I think I have to make them right now!

  12. Looks yummy. Glad tohave found your blog. Happy Holidays from Lower Alabama!

  13. Looks yummy. Glad tohave found your blog. Happy Holidays from Lower Alabama!

  14. Looks and sounds yummy! BTW- I found a candle and thought of's Yankee's Christmas at the Beach. I'm totally lovin' it!

  15. Wow, this looks SO good! And the picture is awesome, and magazine worthy!! (I thought it was!)

    Thanks for your secret, but I either have/use really good lighting or lighten them when I edit!



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