These delicious Pecan Pie Bars are the ultimate fall treat for the holidays! With a thick, buttery shortbread crust and a rich pecan pie filling on top, they are every pecan pie lover’s dream!

Looking for more? Try these 15 Easy Thanksgiving Desserts!

Pecan Pie Bars are a bar version of the traditional pecan pie, a beloved Southern favorite dessert, especially in the cooler months (I’m looking at you, thanksgiving dessert!).

​This classic dessert is easier to make than you think, so if it’s your first time at this endeavor, don’t be shy!

Ready in just 45 minutes, they’re quick and easy to make.

These bars are also perfect for making ahead and freezing, so you can get a head start on making your Thanksgiving treats, giving you more time to enjoy your guests.

With the best flavors of classic pecan pie, these delicious bars are perfect for your Thanksgiving dessert table or your cookie exchange during the holidays!

If you love these nutty, gooey pecan pie bars, you’ll love my Brown Sugar Pecan Blondies, Butter Tarts, Seven Layers Magic Bars, and Cranberry Caramel Bars!

Ingredients Needed:

• Butter: use salted butter for the shortbread crust and the pecan pie filling to enhance the flavors.
• Flour: all-purpose flour works best here, but you can try it with other types of flour if you need to. Whole wheat flour would also work well!
• Sugar: use white granulated sugar for the shortbread base and dark brown sugar to make the sweet filling.
• Corn Syrup: use dark corn syrup for the best results here, but light corn syrup will work if you have it instead.
• Eggs: to help thicken and set the pie filling.
• Vanilla: use vanilla extract to add a sweet, warm flavor.
• Salt: enhances the sweet and nutty flavors.
• Pecans: use whole or chopped pecans, depending on what you prefer.

How to Make Easy Pecan Pie Bars

This pecan pie bar recipe is easy to make, and they’re ready in under an hour! Full instructions are included in the recipe card below.

1. Make shortbread: Combine butter, flour, and sugar for the crust with a mixer or pastry cutter until crumbly.
2. Put it in pan and bake: Press firmly into the bottom of the prepared pan and bake until slightly puffed and dry.

3. Mix pecan filling: In a medium bowl, mix the brown sugar, corn syrup, melted butter, eggs, vanilla, and salt.
4. Add pecans: Stir the pecans into the filling mix.

5. Assemble pecan bars: Pour the filling over the shortbread crust and bake again.
6. Cool and slice: Let the pecan pie slab cool before slicing it into bars.

Pecan Pie Bars Recipe FAQs

Tips and Notes

• Lining your tray. Lining your tray with parchment paper will make removing the bars easier than if you just greased them with cooking spray or butter. You can use a silicone mat if you prefer.
• Storing the bars. Place a piece of parchment paper between each layer of the bars to prevent them from sticking, especially when freezing them.

Pecan Pie Bar Recipe Variations

• Add some spice: try adding a 1/2-1 teaspoon of ground cinnamon, ¼ teaspoon of nutmeg, all spice, cloves or cardamom for a fall twist.
• Add dried fruit: reduce the nuts to 1 ½ cups and add ½ cup of dried cranberries or raisins for a fun, fruity twist.
• Add other nuts: The crunchy, nutty pecans are one of my favorite things about these bars!

Serving Suggestions

Serve your pecan pie bars on a dessert table with some of my other classic Thanksgiving desserts.

These pecan pie bars are also delicious if heated slightly and topped with a scoop of Homemade Vanilla Ice Cream, Butter Pecan Ice Cream, some heavy cream or Homemade Whipped Cream on top!

Try some of my other favorite fall flavors with these bars, like my Turtle Pumpkin Pie, Cream Cheese Pumpkin Pie, Pumpkin Caramel Pecan Naked Cake, or my Caramel Apple Cheesecake Bars.

More Easy Dessert Bars To Try

Desserts

Peppermint Bark Fudge

Bars & Squares

Cranberry Bliss Bars

Fall/Winter

Cranberry White Chocolate Fudge

Desserts

Pecan Pie Bars

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Pecan Pie Bars

These delicious Pecan Pie Bars are the ultimate fall treat for the holidays! With a thick, buttery shortbread crust and a rich pecan pie filling on top, they are every pecan pie lover's dream!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 294cal

Author Ashley Fehr

Ingredients

Shortbread crust

• ½ cup salted butter
• 1 cup flour
• ¼ cup granulated sugar

Pecan Pie Filling

• 1 cup brown sugar (packed) 190 grams
• ½ cup dark corn syrup – 165 grams
• ¼ cup salted butter (melted) 56 grams
• 2 large eggs (room temperature)
• 1 teaspoon vanilla
• ½ teaspoon salt
• 2 cups pecans (whole or chopped according to your preference)

US Customary – Metric

Instructions

Shortbread Crust

• Preheat the oven to 350 degrees F and line a 9×9″ baking sheet with parchment paper.
• Combine butter, flour, and sugar for the crust with a mixer or pastry cutter until crumbly (it won’t be a smooth dough but should hold together when you squeeze it – if not, add a tablespoon of water). Press firmly into the bottom of the prepared pan.
• Bake for 10–12 minutes, or until it looks slightly puffed and dry. Remove from oven and let cool slightly while you prepare the filling.

Pecan Pie Bars

• In a medium bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt. Stir in the pecans.
• Pour the filling over the baked crust and continue baking for 20–25 minutes, just until the filling is set (a slight jiggle in the center is all right, as they will set as they cool).
• Let it cool completely before slicing. I like to refrigerate for a few hours before slicing to get clean edges.

Video

Notes

Ingredients and Substitutions:

• Shortbread Crust: I have not tested this recipe with any other crust, but I imagine it would work great in mini tart shells or even a graham cracker crust.
• Corn Syrup: Don’t know it — the corn syrup here serves a purpose! Corn syrup (just like in my Butter Tarts recipe, keeps the filling from crystallizing as it bakes. If you prefer not to use it, I suspect you could halve the filling from my Butter Tart Squares recipe and use that instead — it uses vinegar to prevent crystallization instead of corn syrup. 
• Salted Butter: If you only have unsalted butter, no biggie. Just swap it and continue with the recipe. Dairy-free hard margarine (not spreadable!) can also be swapped in both instances for a dairy-free dessert.
• Pecans: feel free to toast the pecans for extra flavor if you prefer! I like to use whole or coarsely chopped pecans because I love the look and texture. If you like, you can chop them into smaller pieces.

Storage

• Store: Cover your pecan pie bars in plastic wrap, or put them in an airtight container in the refrigerator for up to 1 week.
• Freeze: Cover the tray of pecan pie bars twice in plastic wrap, or put slices in a freezer-safe container or freezer bags in the freezer for up to 3 months. Defrost overnight in the refrigerator then bring them to room temperature before serving them.

Nutrition

Calories: 294cal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 169mg | Potassium: 93mg | Fiber: 1g | Sugar: 25g | Vitamin A: 303IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

The post Pecan Pie Bars appeared first on The Recipe Rebel.

These Butter Tarts are a Canadian classic that comes together with just 25 minutes of prep! Homemade pastry shells are filled with a rich, brown sugar (raisins optional!), then baked until buttery and flaky on the inside and gooey on the inside.

Try these Pecan Pie Bars or these Soft Sugar Cookie Bars next!

As many Canadians have, I grew up eating butter tarts. I mean, you cannot grow up in Canada and not enjoy them for all the major holidays.

Now, I’ve already made butter tart squares, so I thought it was about time I shared my own version of classic butter tarts. They are the perfect bites for sharing!

If you’ve never heard of or had butter tarts before, prepare to be amazed. The rich, gooey filling and flaky pastry might just blow your mind

If you love Canadian treats as much as we do, check out these Nanaimo Bars and this No Bake Nanaimo Bar Cheesecake as well!

What are butter tarts?

Butter tarts are small dessert tarts that are made up of buttery, flaky pastry shells filled with a rich, gooey, syrupy, brown sugar filling and — depending on your tastes! — raisins.

Are butter tarts Canadian?

Yes! Butter tarts are recognized as one of the few foods that are truly Canadian. The first written recipe is said to have been printed in 1900 in Barrie, Ontario.

You can’t live in Canada and not know and love this iconic dessert!

Are butter tarts and pecan pie the same thing?

Nope! Although butter tarts and pecan pie are similar in ingredients, they do have a couple of key differences.

First of all, pecan pie is always made with pecans while butter tarts is either made without any additions, or raisins. Although some may get crazy and (gasp!) even add nuts!

Secondly, butter tarts tend to have a slightly gooey-er filling since there isn’t cornstarch. Pecan pie filling bakes up to be thicker and more sturdy.

Ingredients for butter tarts

There are two very important parts of today’s recipe: the crust and the filling!

Pastry Crust

• All-Purpose Flour: the base for the pie crust (based on my favorite Pie Crust recipe)
• Sugar: adds a touch of sweetness
• Salt: enhances flavor and helps create that golden-brown color. Salt also makes the dough less sticky so it’s easier to portion out into pastry cups.
• Unsalted Butter: be sure to use cold butter. It steams in the dough as it cooks which creates pockets of air that creates a lighter, flakier texture.
• Cold Water: the cold water creates that doughy texture and prevents the butter from becoming too warm.

Butter Tart Filling

• Brown Sugar: melts into the butter to form that gooey, caramel-like filling for the tarts.
• Golden Corn Syrup and White Vinegar: react with the sugar to prevent it from crystallizing. Butter tarts can be made without corn syrup and vinegar, but they will have a slightly crispy, crystal-y top.
• Butter: I use salted butter in the filling so I don’t have to add salt myself. If you use unsalted, add a touch of salt to balance the sweetness.
• Eggs: give the filling structure so it’s not too runny.
• Vanilla Extract: adds flavor depth and warm sweetness.
• Raisins or Pecans (optional): the raisin issue a matter of huge debate in Canada. Some prefer butter tarts with raisins and others without. Use whichever you like best, or add pecans for a delicious twist!

How to make butter tarts

This classic Canadian dessert comes together in a total of 45 minutes!

Pastry Tart Shells

1. Mix the dough: Stir together flour, salt, and sugar in a large bowl, then cut in the cold butter cubes with a pastry cutter or your hands. Stir in 2-3 tablespoons of cold water and work the dough with your hands until it comes together in a ball. Shape the dough ball into a fat disc, wrap in plastic wrap, and refrigerate for at least 1 hour and up to 1 week.
2. Cut the dough: Roll the pastry dough out onto a large piece of wax paper. Cut the dough into 3-3.5″ rounds using a circle cookie cutter, a large cup, or a small bowl.
3. Make into shells: Place the pastry dough rounds into a muffin pan and gently press them into the bottom and up the sides. Place the muffin pan into the freezer for 10-15 minutes.
4. Mix filling ingredients: In a large bowl, whisk together sugar, corn syrup, melted butter, eggs, vinegar, and vanilla.
5. Add to the pastry cups: Ladle the filling into the chilled, unbaked tart shells, dividing evenly between the 12 cups.
6. Bake: Bake the butter tarts at 350ºF for 20-25 minutes. Once baked, remove from the oven and cool for 10 minutes before transferring to a wire cooling rack.

Do raisins belong in butter tarts?

The jury is still out on this question! Whether or not raisins belong in butter tarts is a matter of passionate national debate. Some swear by raisins in their tarts while others feel that raisins are the best way to ruin a perfectly good tart.

In my opinion, you should do whatever works best for you! Raisins or not, these butter tarts are absolutely delicious!

Why are my butter tarts runny?

If your butter tart filling is too runny, it could be over-mixed. If you stir the filling too much, the eggs will hold air. That air rises in the oven causing the filling to puff up, then sinks in the center when the tarts are removed from the oven.

To make sure your filling is just the right texture, I recommend whisking by hand only until just combined.

The other possibility is that they just have not cooled enough. If you prefer a firmer butter tart filling, be sure to refrigerate until chilled before enjoying.

How to store butter tarts

The butter tarts will last in an airtight container in the fridge for 5 days, or in the freezer for 3 months. To enjoy again, you can either serve them cold or let them come to room temperature on the counter.

If they’re frozen, be sure to thaw them in the fridge first.

More dessert recipes you’ll love

• Millionaire Shortbread
• Easy Turtle Danish
• Caramel Nut Bars
• Cranberry Caramel Bars
• Mini Turtle Pudding Pies

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Butter Tarts

These Butter Tarts are a Canadian classic that comes together with just 25 minutes of prep! Homemade pastry shells are filled with a rich, caramel-y filling and pecans or raisins, then baked until buttery and flaky on the inside and gooey on the inside.

Course Dessert

Cuisine canadian

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 12 tarts

Calories 281cal

Author Ashley Fehr

Ingredients

Pastry crust

• 1 ¾ cup all-purpose flour (227 grams)** see note
• 1 tsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter cubed (112 grams)
• ⅓ cup cold water

Butter Tart filling

• 1 cups brown sugar, packed (190 grams)
• ½ cup golden corn syrup
• ¼ cup salted butter, melted
• 2 eggs
• 1 teaspoon white vinegar (optional: it helps to cut the sweetness)
• 1 teaspoon vanilla extract
• Optional: ½ cup raisins or pecans

US Customary – Metric

Instructions

Pastry tart shells

• Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. (FOOD PROCESSOR: combine flour, salt, sugar by pulsing a few times. Add in butter cubes and pulse until crumbly)
• Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary. (FOOD PROCESSOR: Add water and pulse until dough starts to form a ball, then press dough together into a ball)
• Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 week.
• Roll out pastry on a large piece of wax paper — make sure it isn't too thin.
• Cut dough into 3.5-4" rounds using a circle cookie cutter, large cup or small bowl.
• Place rounds into a muffin pan, gently pressing the pastry into the bottom of the cup and up the sides. If you knick a hole in it, use your finger to press the pastry back together. You will fill one 12-cup muffin pan.
• Place muffin pan into the freezer for 10-15 minutes.

Butter Tart filling:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together the sugar, corn syrup, melted butter, eggs, vinegar (if using) and vanilla
• Gently ladle the filling into the unbaked tart shells, dividing evenly between the 12.
• Bake for 20-25 minutes, until pastry is golden brown and filling has puffed slightly.
• Let cool for 10 minutes in pan before removing to a wire cooling rack.
• Store baked butter tarts in the fridge for several days or in the freezer for 3 months.

Video

Notes

*NOTE: I have updated the recipe to yield a little more pastry as some reviewers were saying they had extra filling. 

Storage:

The butter tarts will last in an airtight container in the fridge for 5 days, or in the freezer for 3 months. To enjoy again, you can either serve them cold or let them come to room temperature on the counter.

If they’re frozen, be sure to thaw them in the fridge first.

 

Nutrition

Calories: 281cal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 157mg | Potassium: 55mg | Fiber: 1g | Sugar: 29g | Vitamin A: 394IU | Calcium: 27mg | Iron: 1mg

The post Butter Tarts appeared first on The Recipe Rebel.

This Millionaire Shortbread is a rich shortbread bar with thick, salted caramel and dark chocolate! They are easy to make and completely irresistible!

Love shortbread? Try these Toffee Shortbread Cookies next!

This recipe was first posted on Spend With Pennies.

I just can never resist a sweet and salty treat, and this Millionaire Shortbread is one of my favorites to make around the holidays (but really, why don’t I make them more often throughout the year?!).

It has a shortbread base similar to these Lemon Cheesecake Bars and these Butter Tart Squares (<– another holiday favorite!), a rich and thick caramel filling, and is topped with dark chocolate — I like my chocolate not too sweet to balance out the caramel!

Bar cookies are so perfect for making a big batch at once, so that there are lots to share with friends, family and neighbors — but I promise you it will be difficult to share once you have a taste!

Here’s a quick breakdown of how they’re made — be sure to see the complete recipe and instructions in the recipe card below.

How to make Millionaire Shortbread:

1. Start with the crust: mix together the butter, sugar and flour until crumbly — I like to use a pastry cutter, a fork, or my hands (don’t tell!). Note that it won’t look like dough, but when you press it firmly in your hands it will hold together. If it doesn’t, add a tablespoon more butter or water and try again.
2. Bake just until dried on top and lightly golden — they shouldn’t look glossy. You don’t want to overbake or your shortbread will be very firm.
3. Stir together the caramel ingredients in a medium saucepan and bring to a boil — then keep stirring! Sugar burns easily, so you do need to stay by the stove with whisk in hand.
4. Spread the caramel over the crust and let set completely before adding your chocolate — this way your layers will be nice and clean and not run together. Don’t rush this!
5. Melt your chocolate with some butter, then pour over the caramel and chill to set. You can do this on the counter or in the refrigerator, but the refrigerator does help speed up the process (and I know you want to dig into them!)

Variations on this Millionaire Shortbread:

• Substitute a couple tablespoons of flour in the shortbread base for cocoa powder for a chocolatey twist!
• Once the caramel has boiled, stir in coconut, rum, or almond extract for an extra hit of flavor. Start with 1/4-½ teaspoon and adjust from there.
• Stir chopped nuts, dried cranberries or raisins into your caramel before pouring onto the crust
• Change out the dark chocolate for milk or white, or add a drizzle to the top after the topping sets for a fun and festive look

How to store shortbread:

Because this Millionaire Shortbread is made with fresh dairy, it is best stored in the refrigerator or freezer. It’s also a good way to make sure the chocolate stays firm and doesn’t get too warm!

Place it in an airtight container, with wax paper between layers, and refrigerate for one week, or frozen for up to 3 months.

I like to make a batch and keep it in the freezer, so that I have some ready whenever I want to bring a box of goodies to a friend in need!

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Millionaire Shortbread recipe

This Millionaire Shortbread is a rich shortbread bar with thick, salted caramel and dark chocolate! They are easy to make and completely irresistible!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 36 bars

Calories 235cal

Author Ashley Fehr

Ingredients

Shortbread Crust:

• 1 cup unsalted butter
• 2 cups flour
• 1/2 cup granulated sugar

Caramel:

• 1 cup unsalted butter or use salted and omit the salt
• 1 cup brown sugar
• 14 oz can sweetened condensed milk
• 4 tbsp corn syrup
• 1/4 teaspoon salt

Chocolate Ganache:

• 1 1/2 cups chopped dark chocolate or chips
• 1/3 cup cream any kind

Instructions

• Preheat oven to 350 degrees F and line a 9×13″ pan with parchment paper or grease lightly.
• Combine butter, flour and sugar for crust with a mixer or pastry cutter until crumbly. Press firmly into the bottom of the prepared pan.
• Bake 12 minutes or until it looks slightly puffed and dry. Remove from oven and let cool while you prepare the filling.
• Combine butter, sugar, sweetened condensed milk and corn syrup in a large saucepan. Heat over medium heat until it comes to a boil, watching carefully and stirring continually.
• Boil 5 minutes, stirring constantly. Stir in salt and pour over the crust. Let chill completely in the refrigerator before adding the chocolate.
• For the ganache, place the chocolate and cream in a small pot over low heat. Stir constantly until melted and pour over firm caramel layer and spread evenly. Optional: sprinkle with flaked sea salt.
• Let chill until chocolate layer is set before slicing.

Nutrition

Calories: 235cal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 35mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

The post Millionaire Shortbread recipe appeared first on The Recipe Rebel.

This Caramel Popcorn is an easy, sweet and salty treat that everyone loves! Crispy and crunchy without being hard, no candy thermometer required!

If you love this Caramel Popcorn, you’ll also enjoy this Caramel Puff Corn (and, hey! No messing with popcorn kernels) and my Grandma’s Candy Popcorn!

Caramel Popcorn

Popcorn is one of my all time favorite snacks — we go through a ton of it.

Most nights, it’s a bag of microwave popcorn with some extra popcorn seasoning and that’s as fancy as it gets.

But if I make a batch of this Caramel Popcorn?

It never lasts long!

It is sweet and salty and crazy addictive — the perfect homemade gift for the holiday season or movie night snack any time of year!

There’s no air popper and no candy thermometer required, which means you can whip this up even if you don’t have any special equipment!

How to pop popcorn without an air popper:

Place ⅓ cup popcorn kernels in a brown paper bag.

Fold the very top of the bag over twice — just the very top inch or two, you want to leave lots of room for the kernels to expand!

Microwave on high for 1.5-2 minutes, until the popping has slowed considerably.

Dump into a bowl and sift through to remove any unpopped kernels.

⅓ popcorn kernels will make about 5 cups popped popcorn.

How to make Caramel Popcorn:

This is just an overview with extra helpful tips — see the full step by step recipe and video below!

1. Preheat your oven so it is ready to dry your caramel popcorn. Line a baking sheet with parchment paper, because I promise you won’t want to scrub the caramel off the pan afterwards!
2. Pop popcorn and remove and unpopped kernels — this is important because we don’t want any chipped teeth!
3. Cook your caramel over the stove, stirring constantly to avoid burning.
4. Add the baking soda and watch it go crazy! Keep on stirring until the foaming stops. Stir in the vanilla.
5. Pour caramel over popped popcorn, and bake at a low temperature, stirring a few times, until dried.

Tips for making the BEST Caramel Corn:

There are a few extra tidbits of advice I wanted to add here, that came out of many, many rounds of testing.

I am picky when it comes to Caramel Popcorn — it can’t taste burnt, it has to have the right amount of salt, it can be too sticky, I don’t want it stuck in my teeth, and on and on.

I tested this recipe over and over again until it was PERFECT. And here are a few extra tips:

• It’s okay if the caramel doesn’t cover all of the popcorn (and even looks a little sparse) when you first pour it on. Just stir it the best you can, and put it in the oven. The caramel will thin out again and when you stir it, it will become more evenly distributed.
• I find it works better, when there is still some white of the popcorn showing after baking, so don’t stress perfect coverage. If there is too much caramel on the popcorn (I know, what?!), it is harder to eat and can actually be overly sweet. A little white showing allows for perfect balance.
• The vanilla adds so much more flavor than you can imagine, so don’t skip it.
• Don’t let it set up too much before you break it into pieces — 5 minutes or a little longer is enough, just so that it is cool enough to handle. If you wait too long, the caramel will set firm and you will have one big caramel popcorn rock, that will shatter into tiny pieces when you try to snap it.

Variations on this Caramel Popcorn recipe:

• Add flavor extracts to your caramel — just stir them in after you have stirred in the baking soda! Vanilla, rum, coconut, almond, etc. would all be great.
• Stir in cinnamon or other warm spices to the caramel just before pouring over the popcorn
• Sprinkle caramel popcorn with flaked sea salt before baking for an extra salty hit
• Add some mixed nuts or dried fruit to your popcorn on the baking sheet before adding your caramel for a Crunch ‘n’ Munch or Moose Munch vibe! Sweet, salty, crunchy and totally addicting.

How to store Caramel Popcorn:

This Caramel Popcorn can be store at room temperature in an air tight container for 2-3 weeks, but we prefer to eat it within a few days.

I do not recommend refrigerating or freezing caramel popcorn.

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Caramel Popcorn

This Caramel Popcorn is an easy, sweet and salty treat that everyone loves! Crispy and crunchy without being hard, no candy thermometer required!

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 cups

Calories 200cal

Author Ashley Fehr

Ingredients

• 12 cups popped popcorn (unseasoned) (see note above if you do not have an air popper)
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup corn syrup
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

• Preheat oven to 250 degrees F.
• Line a large rimmed baking sheet with parchment paper (you want some overhang here!) and place popcorn on the pan.
• In a large pan or pot (you want some extra room here, as the baking soda will cause the caramel to bubble!), melt brown sugar, butter and corn syrup over medium heat and bring to a boil.
• Boil for 2 minutes (watch the clock!) and then stir in the baking soda. Whisk constantly until the bubbles die down, then remove from the heat and stir in the vanilla and salt.
• Pour over popcorn on baking sheet, stirring until most of the popcorn is coated (it's okay if it's not perfect, you will continue to stir as it bakes).
• Bake at 250 degrees F for 45 minutes, stirring every 15 minutes. For chewier popcorn, bake a little less.
• Remove from the oven and let cool for 10 minutes before breaking into chunks.

Video

Nutrition

Calories: 200cal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 61mg | Fiber: 2g | Sugar: 23g | Vitamin A: 258IU | Calcium: 18mg | Iron: 1mg

The post Caramel Popcorn appeared first on The Recipe Rebel.

These Popcorn Balls are a fun holiday treat that the kids love! Experiment with flavors and colors to create something special for any occasion.

If you love these retro Popcorn Balls, you’ll also love this Caramel Puff Corn and my Grandma’s Candy Popcorn!

You should see my kids eyes light up when I’m whipping up a batch of these Popcorn Balls.

They are so easy, and not as overly sweet as some Christmas treats, and they’re just plain fun!

There is so much to love, and I love that they’re made with just a few ingredients and a few minutes prep.

Plus, you can easily add food coloring, extracts, or different mix ins to make them your own!

Tips for making the best Popcorn Balls:

• Don’t have an air popper? You can use bagged, popped popcorn, but it’s best to find one without any seasoning on it. You can also pop regular popping kernels in a brown paper bag — just place ⅓ cup kernels in a brown paper bag and fold the very top over twice. You want to leave lots of room for the kernels to expand. Then microwave for 1-2 minutes, until the popping has slowed. Repeat until you have enough popped popcorn. ⅓ cup kernels will make about 5 cups popped popcorn
• Sort through your popped popcorn kernels before making your candy coating to ensure there are not unpopped kernels floating around in there.
• Work quickly once your candy is ready — you will have to work to get it combined with the popcorn before it starts to cool because then it gets reeeeally sticky.
• Use slightly damp hands (or spray hands with non stick spray) to form your balls. This way, you can work quickly and you won’t have piles of popcorn stuck to your hands

How to make this Popcorn Balls recipe your own:

• Add flavor extracts to your candy mixture once it is ready but before you stir it into your popcorn — feel free to get creative but don’t go overboard!
• Stir in food coloring to your candy mixture for a festive spin — pink, green, blue, yellow — the options are endless!
• Mix ins: you can add chocolate chips, toffee bits, crushed candy canes, dried cranberries or raisins, or Reese’s Pieces to your popcorn balls before you form them for a fun spin.

How to store Popcorn Balls:

Popcorn balls are best stored at room temperature and eaten within a few days.

The texture of the popcorn changes when they are refrigerated or frozen, so I recommend wrapping individually and sharing with friends and family within a few days.

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Popcorn Balls

These Popcorn Balls are a fun holiday treat that the kids love! Experiment with flavors and colors to create something special for any occasion.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 12 popcorn balls

Calories 159cal

Author Ashley Fehr

Ingredients

• 10 cups air popped popcorn (see note above if you do not have an air popper)
• 6 cups mini marshmallows (5 cups for less gooey popcorn balls) (250 grams)
• 1/4 cup salted butter
• 2 tablespoons corn syrup

Instructions

• Place popcorn in a lightly greased, large bowl. Set aside.
• Over medium heat, melt marshmallows, butter and corn syrup until smooth.
• Pour over popcorn in bowl and stir well.
• Lightly grease your hands with non stick spray (or make them slightly damp), then roll handfuls of popcorn into balls (I prefer not to press them to firmly together). Set on a large piece of wax paper for 15-20 minutes to set.
• Store in an airtight container for 1-2 weeks, or wrap individually in plastic wrap if giving to friends and family.

Video

Nutrition

Calories: 159cal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 30mg | Fiber: 1g | Sugar: 17g | Vitamin A: 136IU | Calcium: 1mg | Iron: 1mg

The post Popcorn Balls appeared first on The Recipe Rebel.

Overnight french toast baked with sticky caramel sauce that you don’t have to feel guilty about! The perfect overnight breakfast for any holiday.

It’s our first really cold day here (we’re even expecting snow tonight!) and part of me is ready to sit around the fireplace with a mug of Crockpot Hot Chocolate and the other part of me is longing for a little more fall.

This Overnight Caramel French Toast? It’s going to be doing a lot of consoling this winter.

There are so many good things going on in this overnight French toast, it’s really hard to focus on any point that makes it particularly awesome. There’s just too much to love about it!

Love easy breakfasts? Try this Air Fryer French Toast or this French Toast Casserole next!

Why you want to make this Caramel Overnight French Toast:

1. You can make it ahead — in fact, you need to make it ahead so that the bread can soak up all of that custardy goodness. Which means in the morning you just have to pop it in the oven and there’s literally nothing else to be done.
2. It’s light — I’m not going to tell you this Caramel French Toast is healthy. But it’s also not as unhealthy as you might expect. For one good thick slice, it’s around 265 calories, complete with crisp caramelized sugar crust and gooey caramel. If that’s not a holiday miracle, I don’t know what is! (For reference, I first snagged this recipe from Cooking Light but have adapted it since then. So if Cooking Light calls this “light” French toast, we go with it).
3. That crispy caramelized sugar top and gooey bottom are just an epic combination — especially because they sandwich perfectly cooked French Toast.
4. It’s baked! Which means, no flipping, no wondering if it’s baked. It cooks perfectly in the oven with no extra work on your part.
5. You can make an extra large batch and bake it on a sheet pan if you’re serving a crowd.

We are totally nuts about breakfast here, but we rarely eat a hot breakfast like pancakes or french toast unless we’re eating brunch. Or brinner.

Because who has time for that? When I can finally drag myself out of bed in the morning, it’s for a serious mug of coffee and something to eat, like, now.

I am not about to spend an hour or more slaving over the stove to make a hot breakfast, no matter how badly I want it.

Just waiting 5 minutes for the coffee to brew is hard enough.

So when I stumble upon a solid, make ahead breakfast that everyone loves? It’s a keeper!

What’s the best bread for French toast?

There are a few answers to this question, but what it comes down to is a couple of factors:

• You want it extra thick sliced — I prefer to buy a loaf of unsliced French bread so I can cut my own. If you use slices that are too thin, they will soak up too much of the liquid and be soggy.
• You don’t want it too fresh — stale bread that’s been sitting on the counter for a couple of days is best because it’s drier and can soak up more eggy deliciousness. This is a great recipe for using up that leftover bread! (Don’t have stale bread but need some French toast? Pop your slices in the toaster or in the oven on low to dry them out a bit before making your French toast.

Tips for making the best baked French toast:

• Think ahead: french toast is best with stale bread, and a long rest in the fridge to ensure the bread has soaked up all the egg mixture.
• Use a large enough pan: try not tot squish your bread pieces together or they may not bake evenly
• Easy removal: the caramel on the bottom can get sticky as it cools. Your best bet for getting nice clean pieces from the pan is to grease your pan and not to wait too long before serving. Also be sure to bake your French toast in the middle of the oven — the heat comes from the bottom element in most cases and if you bake it close to the bottom, your caramel may burn.

*This recipe and post were updated from the original from December 2014.

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Overnight Caramel French Toast

Light Overnight Caramel French Toast: so decadent and super easy! The perfect treat for a relaxing morning.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 servings

Calories 265cal

Author Ashley Fehr

Ingredients

• 10 slices French bread
• 1 cup brown sugar packed
• 1/2 cup light corn syrup
• 1/4 cup butter
• 2 tbsp light or heavy cream
• 2 1/2 cups low-fat milk
• 1 tbsp flour
• 1 1/2 tsp vanilla
• 1/4 tsp salt
• 2 large eggs
• 2 tbsp sugar
• 1 tsp cinnamon

Instructions

• Spray a 13×9" baking dish or large rimmed baking sheet with non-stick spray.
• In a small pot, combine brown sugar, corn syrup and butter. Cook over medium heat until mixture is bubbly, 4-5 minutes, stirring constantly. Stir in cream and pour into prepared baking dish.
• Arrange bread slices on top of caramel in dish.
• In a bowl, combine milk, flour, vanilla, salt and eggs with a whisk. Pour over bread. Cover and refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F.
• Combine sugar and cinnamon and sprinkle evenly over bread. Bake for 45-50 minutes or until golden. Let stand a few minutes before serving.

Nutrition

Calories: 265cal | Carbohydrates: 46g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 178mg | Sugar: 41g

The post Overnight Caramel French Toast appeared first on The Recipe Rebel.

This Caramel Puff Corn is a crazy addictive snack, perfect for holiday gift-giving or game day snacking! It’s EASIER than caramel corn with all that sweet salty flavor.

So I first tried Caramel Puff Corn last Christmas at a family gathering.

I mean, you see it on the buffet table, and you’re all like, “someone really took a shortcut with the caramel corn”, and frown disapprovingly, and then you taste it.

And then you taste it again and again and again and you carry the bowl off the table and find a corner to hide in and down the whole thing.

Because this Caramel Puff Corn is not a downgrade from your Christmas caramel corn. Dare I even say I like it a little better?

I can definitely see a few more variations of this stuff coming for holidays to come!

Why Caramel Puff Corn is better than Caramel Corn:

I mean, let’s get real I’m never going to turn down a bowl of caramel corn either but if I had to choose, I’d choose puff corn every time. The downside is I guess it’s not quite as healthy, since popcorn is a whole grain without other chemicals. But do you know anyone who eats caramel corn to be healthy?

Me neither.

Caramel Puff Corn is way easier to make because you take out the popping and the tedious act of sorting through the popped corn for all the kernels and half-popped, will-surely-mean-a-trip-to-the-dentist kernels.

Instead, you skip right to the caramel and are munching on your caramel popcorn in record time with much less fuss.

Also, the puff corn has a saltier flavor, which balances out the sweetness of the caramel in a way that regular air-popped corn does not. And since I love a sweet and salty combo, I’m all over this. (If you prefer a less salty flavor, you can definitely use regular air-popped popcorn, just be sure to remove all of the kernels).

With the crispy exterior and seriously melt in your mouth interior, it’s really a snack that can’t be beat.

Go make a big batch and hand it out as all of your Christmas gifts this year! Shopping, done. Winning at post-kids-bedtime snacks, check.

Tips for making this Caramel Puff Corn recipe:

• Keep your eyes on the gold. Once that sugar starts boiling, you’re going to want to watch it closely. It can easily burn if you’re not careful, so you’ll want to whisk steadily once it starts to simmer.
• Parchment, parchment, parchment. Parchment paper is not really necessary (it is), but it’s going to save you so much mess and unnecessary clean up. Trust me, no one wants to scrub a sheet pan full of dried on caramel.
• Bake and stir. The baking helps to set the caramel so that it is firm and crunchy. Stirring the popcorn helps to make sure that all pieces are evenly coated and that they all dry accordingly. The 15 minutes for stirring is flexible though, if you only stir it once or twice during the baking process you will be fine. The deeper your caramel puff corn layer, the more you should stir.
• Gather some friends around, because you’re not going to be happy with me if you eat the whole 10 cups all be yourself fresh out of the oven

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Caramel Puff Corn

This Caramel Puff Corn is a crazy addictive snack, perfect for holiday gift-giving or game day snacking! It’s EASIER than caramel corn with all that sweet salty flavor. 

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 57 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 10 1 cup servings

Calories 337cal

Author Ashley Fehr

Ingredients

• 10 cups popcorn twists 175 grams (also called Puff Corn)
• 1 cup unsalted butter 225 grams
• 1 cup brown sugar packed, 155 grams
• 1/2 cup corn syrup 130 grams
• 1 teaspoon baking soda

Instructions

• Preheat oven to 250 degrees F.
• Line a large rimmed baking sheet with parchment paper and spread popcorn twists over top. Set aside.
• In a large saucepan, heat butter, brown sugar and corn syrup over medium-high heat, whisking often, until it reaches a boil.
• Boil and stir 2 minutes, then add baking soda. It will foam up — continue cooking and whisking for 1-2 minutes until foam settles down slightly.
• Pour caramel over popcorn and stir to coat evenly. Bake for 45 minutes, stirring every 10-15 minutes. 
• Remove from the oven, let cool for 5-10 minutes and then break into smaller pieces as desired. Store in an air tight container or ziploc bag 1-2 weeks.

Video

Nutrition

Calories: 337cal | Carbohydrates: 43g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 129mg | Potassium: 70mg | Fiber: 1g | Sugar: 34g | Vitamin A: 590IU | Calcium: 26mg | Iron: 0.5mg

The post Caramel Puff Corn Recipe + VIDEO appeared first on The Recipe Rebel.

These are the best Cinnamon Buns you’ll ever make! They are soft, fluffy cinnamon rolls, and have the best gooey caramel sauce in the bottom of the pan. They’re easy to make ahead and freezer friendly!

Can’t get enough Cinnamon Buns? Try this Easy Cinnamon Roll Casserole recipe next!

Cinnamon buns, cinnamon rolls, cinnamon roll bites…. these are a few of my favorite things.

A few of my favorite things that I rarely ever make, because I know all too well what happens when they’re in my house. I could sit down and eat a dangerous amount of these Cinnamon Buns!

They are perfectly soft and fluffy, and my family’s top secret (not really) cinnamon bun sauce coats the bottom of the pan, taking them over the edge. The sauce really is the key to making these the best cinnamon buns you’ve ever had!

I’ve made some cinnamon roll recipes that have a simple butter and sugar mixture in the pan, and the end result is just sticky, and it firms up as it cools and it sticks all over your teeth and is, dare I say, almost an unpleasant experience.

This sauce is not like that. I know it’s an extra step, but let’s face it — you’re already spending a few hours committed to making cinnamon buns. Don’t start cutting corners now!

How to make Cinnamon Buns:

• Start with your dough: take your time, and read through the instructions carefully. You want to make sure that your water isn’t too warm or too cold, or it won’t activate the yeast. Thankfully, you can see if your yeast is blooming before you add it to your dough. If it doesn’t bubble and froth, then you may want to start again with a fresh packet of yeast.
• Let it rise: you don’t want to skimp on the rise time, as this is what makes your Cinnamon Buns fluffy and soft. I like to place my dough, covered, in the oven with the light on. It provides a warm, draft-free environment that is optimal for proofing dough.
• Roll it up tight: You want to try to keep the dough tight when you’re rolling so that alllllll of that sugary cinnamony goodness will stay inside and not leak out.
• Use the right knife: I prefer to use a serrated knife for slicing cinnamon rolls as there will be less squishing and your rolls will be rounder and hold in more of that cinnamon sugar filling.

How to store Cinnamon Buns:

On the counter:

The baked Cinnamon Rolls can be stored on the counter for 3-4 days without frosting. Because I use a cream cheese frosting, that can’t be left out.

If you want to store them at room temperature, simply leave the frosting in a container in the fridge and frost them only when serving.

In the refrigerator:

You can place your pan of rolled, unbaked cinnamon buns in the fridge, covered in plastic wrap, up to 24 hours before baking. Place in the refrigerator before the second rise.

When ready to bake, simply leave on the counter for 20-30 minutes while your oven preheats, then bake as directed.

You can refrigerate the baked cinnamon buns up to 1 week with frosting in the fridge. But I bet they won’t last that long

How to freeze Cinnamon Buns:

You can freeze the prepared pan of unbaked cinnamon buns for up to 3 months, but I actually don’t recommend this because I’ve never found them as fluffy as baking them right away.

You can freeze the baked cinnamon rolls, with frosting, covered tightly, up to 3 months. This is the way I prefer to freeze them! You can also leave the frosting off, and reheat them gently in the oven at 225 degrees F for 20 minutes, and they will taste fresh out of the oven!

Frosting for Cinnamon Rolls or Cinnamon Buns:

There is really only one answer here: it’s gotta be cream cheese. The way the tanginess of the cream cheese complements the sweet, sticky, gooey sauce…. it’s just unreal. Crazy good.

If you want it to sink into all of those crevices, be sure to spread it on while the cinnamon buns are still warm and let it get a little melty all up on those rolls.

Since these are so ridiculously good, you can skip the frosting and just eat them as is, and I’m pretty sure you’ll have no complaints

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The Best Cinnamon Buns

These are the best Cinnamon Buns you’ll ever make! They are soft, fluffy, and have the best gooey caramel sauce in the bottom of the pan. They’re easy to make ahead and freezer friendly!

Course Bread and Baked Goods

Cuisine American

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Rising 2 hours hours 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 487cal

Author Ashley Fehr

Ingredients

Dough

• 1/2 cup warm water (between 105 and 110 F is best)
• 2 1/2 teaspoons active dry yeast (1 package)
• 1/2 cup milk
• 1/4 cup unsalted butter
• 1/4 cup sugar 50g
• 1 teaspoon salt
• 1 egg room temperature
• 3-4 cups all purpose flour 500g

Sauce

• 1/2 cup heavy cream
• 1/2 cup corn syrup
• 1/2 cup brown sugar 85g
• 2 tablespoons unsalted butter

Filling

• 1/4 cup unsalted butter room temperature
• 3/4 cup brown sugar 128g
• 2 teaspoons ground cinnamon

Cream Cheese Frosting

• 2 oz cream cheese room temperature (¼ package)
• 2 tablespoons unsalted butter room temperature
• 1/2 teaspoon vanilla
• 1/2 cup powdered sugar

Instructions

Cinnamon Bun Dough

• Dissolve yeast in warm water and set aside for 5-10 minutes until frothy.
• In a medium bowl, combine milk, butter, sugar, and salt and microwave on high for 45 seconds. Whisk until butter is melted. Set aside until it is lukewarm in temperature.
• In the bowl of a stand mixer (or you can mix and knead by hand), combine milk mixture and yeast mixture. Stir in egg (be sure it is not cold!).
• With the mixer on low speed and the dough hook on, gradually add in just enough flour so that a soft dough ball forms. It should be soft and slightly tacky, but not sticky. 
• Drizzle some oil over a large glass bowl. Place dough ball in bowl, and turn so that the dough is lightly coated in oil. Cover with plastic wrap and a towel if desired. Let sit in a warm, draft-free place for 1.5 hours or until doubled in size (the inside of the microwave or the oven with the light on are great options!)

Cinnamon Bun Sauce

• Just before your dough is ready to roll, make the sauce.
• In a medium saucepan, combine cream, corn syrup, sugar and butter. Heat over medium-high heat until it comes to a boil. Reduce heat slightly and simmer for 2-3 minutes.
• Lightly grease a 9×13″ pan and pour prepared sauce into the bottom. Set aside.

Cinnamon Bun Filling

• Preheat oven to 350 degrees F.
• Once the dough has risen, remove from the bowl onto a lightly floured surface and roll into a roughly 12″ by 18″ rectangle (you can really make them as large or small as you want — a wider rectangle or square will give fewer, larger rolls. A long skinny rectangle will give more, smaller cinnamon buns).
• Spread butter over the dough and sprinkle evenly with brown sugar and cinnamon
• Roll the rectangle up tightly, starting at the long end. Pinch the dough together to form a seam at the end.
• Trim the ends and slice log in half. Slice each half in half, so you have 4 equal pieces. Cut each piece into 3 equal sections so you have 12 buns. Place in prepared pan on top of sauce.
• Cover the pan with a clean kitchen towel or piece of plastic wrap, and allow to rise in a warm, draft-free place until doubled in size, about 1 hour.
• Bake at 350 degrees F for 23-27 minutes, until light golden brown on top and bubbling at the edges.
• If desired, turn out onto a baking sheet lined with parchment paper and let the caramel sauce run down into the buns. (If you are frosting them, I recommend leaving the gooey sauce at the bottom).

Cream Cheese Frosting

• In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth.
• Add the vanilla and sugar and beat until combined and fluffy. If desired, add a touch more sugar for a thicker frosting. 
• Spread over cinnamon buns. Serve warm.

Video

Nutrition

Calories: 487cal | Carbohydrates: 76g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 241mg | Potassium: 131mg | Fiber: 1g | Sugar: 43g | Vitamin A: 600IU | Calcium: 57mg | Iron: 2.3mg

The post The BEST Cinnamon Buns Recipe + VIDEO appeared first on The Recipe Rebel.

These Samoa Shortbread Bars come have a shortbread crust, easy caramel filling and are topped with chocolate and toasted coconut! A DIY Girl Scout cookie in bar form

*Post and photos updated from March 27, 2014

I’ll be the first to admit I don’t love shortbread.

Generally, I just don’t like food that is hard. And shortbread is hard.

I’d much rather be eating a gooey, slightly underbaked chocolate/peanut butter/butterscotch/white chocolate chip cookie. Or pretty much anything that is soft, gooey or chewy-in-a-good-way. And a hard, crunchy crust that’s topped with a gooey, caramel filling? That’s the way to my heart.

I guess I get that from my mom. She is one to always knock a couple minutes off the bake time and hold on to some of that gooey-chewy goodness. Growing up, her buns and her cookies were always, always perfectly baked. Think not a second past light golden brown.

I find that I now set the timer for a good 5-10 minutes shorter than what the recipe calls for and then anxiously watch the oven for that perfect second.

But as a mother of a toddler, and the queen (I wish) of multi-tasking, sometimes I wander a little too far or get a little too busy doing other things and time slips away from me.

And then I am bolting for the kitchen and pulling my pans out as quickly as I can, dramatically wailing, “it’s BURNT!” for my audience of two and putting on my biggest “I’m-just-a-big-failure” pout.

This is when my husband walks over and says, “it’s golden brown.”

And I reply, “it’s dark golden brown!”

*Sigh* Oh… the dramatic lives we live.

Anyway, back to these shortbread bars. Plain shortbread is a no for me. But a shortbread crust designed to be an edible plate for caramel, toasted coconut and chocolate? Divine.

My mom often made these when we were growing up, minus the toasted coconut. I was dreaming of these bars when I thought since the chocolate and caramel were already there, it was a shame not to have any toasted coconut. I am a bit of a samoa fanatic. These bars are samoa heaven.

To see instructions for toasting coconut, see my No-Bake Samoa Cookie recipe.

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Samoa Shortbread Bars

Gooey caramel, toasted coconut and semisweet chocolate sitting on a buttery shortbread crust.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 24

Calories 384cal

Author Ashley Fehr

Ingredients

For the base

• 1 cup butter 2 sticks, softened
• 1/2 cup sugar
• 2 1/2 cups flour

For the filling:

• 1 cup toasted sweetened, shredded coconut
• 1 cup brown sugar
• 4 tbsp corn syrup
• 1 cup butter or margarine
• 14 oz can sweetened condensed milk
• 1/2 tsp coconut extract

For the topping:

• 1 1/2 cups semisweet chocolate chips
• 2 tbsp butter

Instructions

• Preheat oven to 350 degrees F.
• Combine butter, sugar and flour for base in a stand mixer and mix until crumbly (you can also do this with a pastry cutter or your hands). Press into the bottom of a 10×15″ pan (you could use a 9×13″, but you will have thicker bars).
• Bake 12 minutes or until slightly golden. Remove from oven, sprinkle with ½ cup coconut, and let cool while you prepare the filling.
• Combine sugar, corn syrup, butter, and sweetened condensed milk in a large pot. Heat over medium heat until it comes to a boil, watching carefully and stirring often.
• Boil 5 minutes, stirring constantly. Add coconut extract. Pour over the coconut on the crust. Let cool completely before add the chocolate.
• In the same pot, melt the chocolate and butter slowly over low heat, stirring often. Spread over the caramel layer and sprinkle immediately with the rest of the toasted coconut, pressing it lightly into the chocolate.
• Cool completely before cutting into bars.

Nutrition

Calories: 384cal | Carbohydrates: 43g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 45mg | Sodium: 176mg | Potassium: 107mg | Fiber: 1g | Sugar: 30g | Vitamin A: 550IU | Calcium: 63mg | Iron: 1.4mg

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