October 5, 2012

Salted Caramel Rolo Pecan Cookie Bars

I am sure you remember these Rolo Cake Mix Bars. They were a disaster. But the good news is that you now have these cookie bars.

They are so caramely and wonderful that I have nothing else to say except for this:

They are best served warm with a scoop of vanilla ice cream. But they are good as leftovers too... I had a hard time not eating the entire pan.
Salted Caramel Rolo Pecan Cookie Bars

Salted Caramel Rolo Pecan Cookie Bars


For Dough:
  • 1 1/4 cups butter
  • 1 cup sugar
  • 3 cups flour
  • 1 (8-ounce) package rolo minis, frozen for at least two hours
  • caramel glaze (recipe below)
  • sugared pecans, divided (recipe below)
  •  coarse sea salt for sprinkling
For Caramel Glaze:
  • 1/2 cup brown sugar
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 2 tablespoons half-and-half
  • 1/2 teaspoon vanilla
For Sugared Pecans:
  • 1 cup pecans
  • 1 tablespoon butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
Cooking Directions

For Pecans:
  1. Preheat oven to 275 degrees.
  2. Pour butter white over pecans in a small mixing bowl.
  3. Combine sugar and cinnamon. Pour over pecans. Stir to combine.
  4. Place pecans on parchment paper lined cookie sheet. Bake for 6-8 minutes.
  5. Remove immediately from cookie sheet and cool completely.
    For Cookie Bars:
    1. Preheat oven to 350 degrees.
    2. Mix butter, sugar, and flour together. Chop up prepared pecans.
    3. Set aside 1/3 of the dough in the refrigerator. Stir half of the pecans into the bigger portion of dough (2/3 portion).
    4. Press dough with pecans into an ungreased 9x13 pan.
    5. Bake for twelve minutes. Remove from oven.
    6. Sprinkle frozen rolos evenly over baked dough in pan.
    7. Crumble chunks of remaining dough over rolos. Return to oven. Bake for twelve more minutes.
    8. While cookie bars are in oven make caramel glaze.
    9. When cookie bars are done baking, cool for five minutes. 
    10. Drizzle with caramel glaze while still warm. Sprinkle with remaining chopped pecans and desired amount of sea salt.
    For Glaze:
    1. Whisk together brown sugar and flour in a small saucepan. Add butter and milk.
    2. Cook over medium high heat until mixture comes to a rolling boil. Boil for exactly 1 1/2 minutes. Remove from heat and cool for five minutes. Add vanilla and stir to combine.
    Recipe by Amanda Jenks
    5 out of 5 stars
    Salted Caramel Rolo Pecan Cookie Bars

    No comments:

    Post a Comment

    Speak your mind! I'd love to answer any questions you might have.