Friday, 21 September 2012

Caramel, Pecan & Chocolate Bars

The start of university is approaching and I’m beginning to get a solid case of writers block, and it shows no sign of leaving. The irony of course, is in the hilarious fact that I study Journalism. Of course, there had to be a sudden incapability in one of the areas that is most important to my academic career, OF COURSE. One of the things reading various books/watching American sit com (I’m rearing towards Sex and the City) has taught me is that writer’s block doesn’t just happen out of nowhere, something must have caused it – a life event, something on your mind, nothing on your mind, being incredibly lazy… jack pot. That’s it. That’s why I have no motivation to cook up something (barely) interesting in my head and write about it online! Because I’m lazy, or have just spent too much time doing lazy stuff like having depressing thoughts about growing old or life as we know it.  I guess this means I am kind of  looking forward to the start-up of uni, but only because it will give me an excuse to drink two large cappuccinos every day.

Back to baking; who know you could learn a life lesson from baking? I baked these bars out of boredom (because I was being lazy) and the caramel layer crystallised (how actually awful). So, here's a lesson to anyone out there…don’t be lazy. 

The Recipe:
Adapted from Lakolands Chocolate n Pecan Bars
Base:
2 cups plain flour
1 cup packed light brown sugar
Half cup butter, softened (120g)
1 packet pecans
Caramel:
1 cup packed light brown sugar
2x 2/3 cup (150g) un/salted butter
1 cup chocolate chips
The Method:
  • Preheat the oven to 180C, in a freestanding mixer combine all of the base ingredients, except pecans, and mix until a fine crumb forms.
  • Grab a 13/9 inch square tin and using your hands, press the crumbs into the base of the pan. 
  • Evenly place the pecans on top of the crumbs. 
  • In a large bottomed saucepan, heat the sugar and butter for the caramel on a medium heat. Stir constantly. Once the mixture begins to boil, keep stirring for a further minute. 
  • Take off the heat and pour the caramel over the base.
  • Place in the oven for 18 minutes. Do not over-bake!
  • Immediately pour the chocolate chips on top  and use a knife to swirl them around.
  • Leave to cool completely before digging in! 
Love Em xx

5 comments:

  1. Perfect bars to help you through your lectures x

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  2. Well they look jolly good to me and I'm sure taste delicious. Good luck with the start of the new term.

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  3. These sound delicious! I love pecans, especially with chocolate chips :)

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  4. miss flash, thats exactly what im hoping for!
    @choclette - thank you ! they were O-K, but sure made me realise that i should leave the bar-baking to the corporate companies.
    @becs - pecans are my fave nut, just below walnuts, its amazing how well they go in baked goods!

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  5. You may be surprised to know what a long list of substances chocolate actually contains. The cacao bean is one of the most complex foods to have undergone nutritional analysis.

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