Solar Chocolate Pecan Bars

Last week, I was looking for a simple dessert recipe to cook in my solar oven when I came across a recipe for CHOCOLATE PECAN BARS.  With a few simple adjustments, it went together easily and cooked quickly.  They are as easy as Brownies, but a whole lot richer.

Chocolate Pecan Cookie Bars

Chocolate Pecan Bars

CHOCOLATE PECAN BARS. 

Mixture #1

  • 2 c. flour
  • 2 c. quick rolled oats
  • 1 1/2 c. brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c butter, melted

Combine dry ingredients in a bowl. Add the melted butter and mix together.

Layer half of the mixture in the bottom of an 11 x 8 baking pan.

  • 1 c. chocolate chips
  • 1 c. chopped pecans

Layer half of the chocolate chips and half of the pecans in the pan.

Mixture #2

  • 14 oz. light caramels
  • 1/2 c. evaporated milk

In the top of a double boiler or in the microwave or in the solar oven, melt the caramels and evaporated milk and stir to combine. Pour the melted caramels and milk over the chocolate chips and pecans.

Layer the remaining crust mixture on top of the caramel/milk mixture and finally add the remaining chocolate chips and pecans.

Bake in a pre-heated solar oven for about 2 hours.  Let sit to cool.  Cut in small squares as it is very rich.

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4 thoughts on “Solar Chocolate Pecan Bars

  1. My girls and I love chocolate chip cookies! And while I often bake them from scratch (though I use break and bake cookies equally as often ; ) ) I usually bake chocolate chip cookies in the cooler months so I don’t have to turn the oven on during the day. But today we decided to take advantage of the hot sun . . . and used a solar oven to bake our chocolate chip cookies!

  2. Prepare 1 package of blueberry muffin mix following the instructions. Line the bottom of a 9-inch round roaster with a piece of wax paper. Pour in the blueberry muffin mix and cover with lid. Place in a preheated solar oven and bake for 1 hour. After removing cake from oven, a mixture of brown sugar and cinnamon may be added to the top. Cover cake with lid for five minutes to let heat of cake adhere the topping. Remove lid, let cool. Run knife around edge, hold hand over cake with hot pad, invert and remove cake, peel off wax paper, invert plate over cake bottom and turn right side up. This dessert is delicious!

  3. Oh, nom, nom! Just finished shelling 10lbs of pecans and looking for recipes. How fortuitous. Gonna make these this week, when the sun returns. Thanks for sharing.

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