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 BARS.
- 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.
- 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.
- Gluten Free Caramel Pecan Tart with Chocolate Genache & Mascarpone Drizzle (vegetarianventures.com)
- Chocolate Caramel Pecan Thumbprints (deliciousonadollar.com)