BCL - Mary's Salted Caramel-Pecan Bars So Tasty

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Mary's Salted Caramel-Pecan Bars

"My daughter Mary and I like to cook and we love pecan pie. This year we wanted to attempt something other than the conventional pies for Thanksgiving. This turned out so top we wanted to proportion it with every body."

Ingredients :

• cooking spray
• 1 cup chopped pecans
• 12 entire graham crackers
• 1 cup firmly packed brown sugar
• 3/4 cup butter, melted
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 1/four teaspoon kosher salt

Instructions :

Prep : 10M	Cook : 24M	Ready in : 1H

• Preheat oven to 350 levels F (175 tiers C). Line a 10x15-inch jelly roll pan with aluminum foil; spray with cooking spray.
• Arrange pecans in a unmarried layer in a shallow pan.
• Bake in the preheated oven, stirring halfway thru, until pecans are toasted and fragrant, 10 to twelve mins.
• Arrange graham crackers in a single layer on the prepared jelly roll pan.
• Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring once in a while, until sugar is dissolved, approximately five minutes.. Remove from warmness and stir in vanilla extract. Fold in pecans. Pour pecan combination over graham crackers, spreading to coat.
• Bake in the preheated oven till topping is bubbling, 10 to eleven minutes. Remove from oven and right away sprinkle with salt. Transfer covered crackers and aluminum foil to a wire rack to cool, approximately half-hour. Break into bars.

Notes :

• Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it evenly, and make easy-up less complicated.

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