Chocolate-Caramel Cookie Bars with Pecan Praline Chocolate Caramel Cookie Bars adapted from Martha Stewart via Smith Bites Makes 16 bars Pecan Praline Cookie Crust Chocolate-Caramel Ganache Pecan Praline If you do not have liquid glucose on hand (see note above), substitute with dark corn syrup or increase sugar to 150 g (2/3 cup). Makes about 275 g or 10 ounces 127 g (½ + 1 tablespoon) caster (superfine) sugar 25 g (1¾ tablespoons) liquid glucose 45 ml (3 tablespoons) water 150 g (1½ cups) pecan halves, toasted and coarse to finely chopped Line a rimmed baking sheet with non-stick baking paper or silicone baking mat. If using non-stick baking paper lightly grease with vegetable spray (not necessary to grease silicone baking mat). Place a 20-cm (8-inch) ring mould (or sides of a springform pan) in the centre of the baking sheet. Place pecans in the mould in a single layer, set-aside. Lift the mould off the baking sheet. In a small saucepan, bring sugar, glucose and water to a boil over medium-high heat, stirring until sugar and glucose are dissolved. Continue to cook sugar syrup, without stirring, occasionally swirling the pan over the heat and brushing down the sides of the pan with a pastry brush dipped in water (to prevent sugar crystals from forming), to medium amber colour or 160° C (320° F) on a candy thermometer, 8 to 10 minutes. Working quickly, pour the hot caramel over the pecans making sure to evenly coat the pecans. Let stand until praline is set and cooled completely. To layer bars with praline, break off one-quarter (about 70 g or 2½ ounces) of the praline round into medium-size pieces. Transfer pieces to a resealable plastic bag. Using a rolling pin, crush praline into small pieces and transfer to small bowl, set aside. For garnish, break off a few additional pieces of praline and using the rolling pin, crush into small pieces, set-aside. Store leftover praline, first wrapped in non-stick baking paper and then placed in a resealable plastic freezer bag or airtight container in the freezer up to 1 month. Cookie Crust 127 g (½ cup + 1 tablespoon) unsalted butter, softened 50 g (¼ cup) golden yellow sugar (light brown sugar) 188 g (1½ cups) plain (all-purpose) flour ¼ teaspoon table salt Preheat oven to 180° C (350° F). Line 23-cm (9-inch) square baking tin with non-stick baking paper, leaving a 5-cm (2-inch) overhang on all sides. Using a pastry brush, grease base and sides of baking paper with softened butter (do not grease overhang). In a small bowl, whisk together flour and salt until combined well. In bowl of stand mixer fitted with paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, gradually add the flour mixture and beat just to combine, occasionally scraping down sides, bottom of bowl and paddle attachment. Transfer the cookie dough to the prepared baking tin and press the dough evenly onto the base of the tin. Bake, rotating tin halfway through baking time, until lightly golden, about 30 minutes. Remove from oven and transfer to wire rack to cool for 5 minutes. Sprinkle reserved praline evenly over warm crust. Let stand on rack to continue cooling while you prepare the ganache. Chocolate-Caramel Ganache If you do not have liquid glucose (read post above) on hand increase sugar to 338 g (1½ cups) (do not substitute with corn syrup for this element). FYI, take extreme caution when adding the butter and cream to the caramel because the caramel will boil ferociously and come up the sides of the saucepan. To reduce the “bubbling up” make sure butter and cream are at room temperature. 297 g (10½ ounces) good quality bittersweet chocolate, 60%, finely chopped 313 g (1 1/3 cup + 1 tablespoon) caster (superfine) sugar 25 g (1¾ tablespoons) liquid glucose 60 ml (¼ cup) water 85 g (6 tablespoons) unsalted butter, room temperature 240 ml (1 cup) heavy cream, 35%, room temperature 1 teaspoon pure vanilla extract ¼ teaspoon table salt 1 tablespoon sea salt, preferably fleur de sel (optional) Place chocolate in a heatproof bowl. In a small saucepan, bring sugar, glucose, and water to a boil over medium-high heat, stirring until sugar and glucose are dissolved. Continue cooking sugar, without stirring, occasionally swirling the pan over the burner and washing down the sides of the pan with a pastry brush dipped in water (to prevent sugar crystals from forming), until medium amber, 10 to 12 minutes. Remove from heat. While stirring continuously, carefully add the butter, cream, vanilla and salt. Return to medium heat and bring to a boil, stirring continuously until caramel is smooth. Remove from heat and pour the hot caramel over the chocolate. Let stand, 2 minutes. Using a flexible rubber spatula, beginning in the centre of the bowl and working outwards, stir the chocolate and caramel together until combined well and ganache is smooth. Let stand until cool, about 10 minutes. Pour ganache evenly over the praline layer. Grasp both sides of the pan and gently push the pan back and forth to ensure ganache spreads evenly to sides of pan. Gently tap the baking tin on the counter a couple of times to release any air bubbles that may have formed. Loosely cover with a sheet of non-sticking baking paper and transfer to the refrigerator to chill for at least 4 hours or overnight. To Serve Cookie Bars **Special Note** For best presentation, I found popping the whole bar in the freezer (after removing it from the baking tin and baking paper) for 30 minutes made it much easier to cut the individual bars. Also, it’s best to cut the bars with a knife dipped in hot water and wiped dry with a kitchen towel in between each cut. To serve, bring individual bars to room temperature, sprinkle with pecan praline and enjoy! Allowing the bars to come to room temperature before serving ensures the best flavour. Sprinkling with praline just before serving ensures the praline will stay put because the chocolate-caramel is soft and sticky and did I mention luscious? Pecan Praline Sea Salt (Fleur de Sel), optional in place of pecan praline Remove whole bar from the refrigerator. To remove the whole bar from the baking tin, run a thin knife around the edges of the tin and carefully lift the baking paper. Transfer whole bar to cutting board. Sprinkle with reserved pecan praline or sea salt. Trim the edges and cut into bars. Buon Appetito!

Chocolate-Caramel Cookie Bars with Pecan Praline





Chocolate Caramel Cookie Bars adapted from Martha Stewart via Smith Bites

Makes 16 bars

  • Pecan Praline
  • Cookie Crust
  • Chocolate-Caramel Ganache

Pecan Praline

If you do not have liquid glucose on hand (see note above), substitute with dark corn syrup or increase sugar to 150 g (2/3 cup).

Makes about 275 g or 10 ounces

  • 127 g (½ + 1 tablespoon) caster (superfine) sugar
  • 25 g (1¾ tablespoons) liquid glucose
  • 45 ml (3 tablespoons) water
  • 150 g (1½ cups) pecan halves, toasted and coarse to finely chopped
  1. Line a rimmed baking sheet with non-stick baking paper or silicone baking mat. If using non-stick baking paper lightly grease with vegetable spray (not necessary to grease silicone baking mat). Place a 20-cm (8-inch) ring mould (or sides of a springform pan) in the centre of the baking sheet. Place pecans in the mould in a single layer, set-aside. Lift the mould off the baking sheet.
  2. In a small saucepan, bring sugar, glucose and water to a boil over medium-high heat, stirring until sugar and glucose are dissolved. Continue to cook sugar syrup, without stirring, occasionally swirling the pan over the heat and brushing down the sides of the pan with a pastry brush dipped in water (to prevent sugar crystals from forming), to medium amber colour or 160° C (320° F) on a candy thermometer, 8 to 10 minutes.
  3. Working quickly, pour the hot caramel over the pecans making sure to evenly coat the pecans. Let stand until praline is set and cooled completely.
  4. To layer bars with praline, break off one-quarter (about 70 g or 2½ ounces) of the praline round into medium-size pieces. Transfer pieces to a resealable plastic bag. Using a rolling pin, crush praline into small pieces and transfer to small bowl, set aside. For garnish, break off a few additional pieces of praline and using the rolling pin, crush into small pieces, set-aside.
  5. Store leftover praline, first wrapped in non-stick baking paper and then placed in a resealable plastic freezer bag or airtight container in the freezer up to 1 month.

Cookie Crust

  • 127 g (½ cup + 1 tablespoon) unsalted butter, softened
  • 50 g (¼ cup) golden yellow sugar (light brown sugar)
  • 188 g (1½ cups) plain (all-purpose) flour
  • ¼ teaspoon table salt
  1. Preheat oven to 180° C (350° F). Line 23-cm (9-inch) square baking tin with non-stick baking paper, leaving a 5-cm (2-inch) overhang on all sides. Using a pastry brush, grease base and sides of baking paper with softened butter (do not grease overhang). In a small bowl, whisk together flour and salt until combined well.
  2. In bowl of stand mixer fitted with paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, about 3 minutes.
  3. Reduce mixer speed to low, gradually add the flour mixture and beat just to combine, occasionally scraping down sides, bottom of bowl and paddle attachment.
  4. Transfer the cookie dough to the prepared baking tin and press the dough evenly onto the base of the tin.
  5. Bake, rotating tin halfway through baking time, until lightly golden, about 30 minutes.
  6. Remove from oven and transfer to wire rack to cool for 5 minutes.
  7. Sprinkle reserved praline evenly over warm crust. Let stand on rack to continue cooling while you prepare the ganache.

Chocolate-Caramel Ganache

If you do not have liquid glucose (read post above) on hand increase sugar to 338 g (1½ cups) (do not substitute with corn syrup for this element). FYI, take extreme caution when adding the butter and cream to the caramel because the caramel will boil ferociously and come up the sides of the saucepan. To reduce the “bubbling up” make sure butter and cream are at room temperature.

  • 297 g (10½ ounces) good quality bittersweet chocolate, 60%, finely chopped
  • 313 g (1 1/3 cup + 1 tablespoon) caster (superfine) sugar
  • 25 g (1¾ tablespoons) liquid glucose
  • 60 ml (¼ cup) water
  • 85 g (6 tablespoons) unsalted butter, room temperature
  • 240 ml (1 cup) heavy cream, 35%, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon table salt
  • 1 tablespoon sea salt, preferably fleur de sel (optional)
  1. Place chocolate in a heatproof bowl.
  2. In a small saucepan, bring sugar, glucose, and water to a boil over medium-high heat, stirring until sugar and glucose are dissolved. Continue cooking sugar, without stirring, occasionally swirling the pan over the burner and washing down the sides of the pan with a pastry brush dipped in water (to prevent sugar crystals from forming), until medium amber, 10 to 12 minutes.
  3. Remove from heat. While stirring continuously, carefully add the butter, cream, vanilla and salt. Return to medium heat and bring to a boil, stirring continuously until caramel is smooth. Remove from heat and pour the hot caramel over the chocolate. Let stand, 2 minutes.
  4. Using a flexible rubber spatula, beginning in the centre of the bowl and working outwards, stir the chocolate and caramel together until combined well and ganache is smooth. Let stand until cool, about 10 minutes.
  5. Pour ganache evenly over the praline layer. Grasp both sides of the pan and gently push the pan back and forth to ensure ganache spreads evenly to sides of pan. Gently tap the baking tin on the counter a couple of times to release any air bubbles that may have formed. Loosely cover with a sheet of non-sticking baking paper and transfer to the refrigerator to chill for at least 4 hours or overnight.

To Serve Cookie Bars

**Special Note** For best presentation, I found popping the whole bar in the freezer (after removing it from the baking tin and baking paper) for 30 minutes made it much easier to cut the individual bars. Also, it’s best to cut the bars with a knife dipped in hot water and wiped dry with a kitchen towel in between each cut. To serve, bring individual bars to room temperature, sprinkle with pecan praline and enjoy! Allowing the bars to come to room temperature before serving ensures the best flavour. Sprinkling with praline just before serving ensures the praline will stay put because the chocolate-caramel is soft and sticky and did I mention luscious?

  • Pecan Praline
  • Sea Salt (Fleur de Sel), optional in place of pecan praline
  1. Remove whole bar from the refrigerator. To remove the whole bar from the baking tin, run a thin knife around the edges of the tin and carefully lift the baking paper. Transfer whole bar to cutting board.
  2. Sprinkle with reserved pecan praline or sea salt. Trim the edges and cut into bars.
  3. Buon Appetito!
Chocolate-Caramel Cookie Bars with Pecan Praline Chocolate Caramel Cookie Bars adapted from Martha Stewart via Smith Bites Makes 16 bars Pecan Praline Cookie Crust Chocolate-Caramel Ganache Pecan Praline If you do not have liquid glucose on hand (see note above), substitute with dark corn syrup or increase sugar to 150 g (2/3 cup). Makes about 275 g or 10 ounces 127 g (½ + 1 tablespoon) caster (superfine) sugar 25 g (1¾ tablespoons) liquid glucose 45 ml (3 tablespoons) water 150 g (1½ cups) pecan halves, toasted and coarse to finely chopped Line a rimmed baking sheet with non-stick baking paper or silicone baking mat. If using non-stick baking paper lightly grease with vegetable spray (not necessary to grease silicone baking mat). Place a 20-cm (8-inch) ring mould (or sides of a springform pan) in the centre of the baking sheet. Place pecans in the mould in a single layer, set-aside. Lift the mould off the baking sheet. In a small saucepan, bring sugar, glucose and water to a boil over medium-high heat, stirring until sugar and glucose are dissolved. Continue to cook sugar syrup, without stirring, occasionally swirling the pan over the heat and brushing down the sides of the pan with a pastry brush dipped in water (to prevent sugar crystals from forming), to medium amber colour or 160° C (320° F) on a candy thermometer, 8 to 10 minutes. Working quickly, pour the hot caramel over the pecans making sure to evenly coat the pecans. Let stand until praline is set and cooled completely. To layer bars with praline, break off one-quarter (about 70 g or 2½ ounces) of the praline round into medium-size pieces. Transfer pieces to a resealable plastic bag. Using a rolling pin, crush praline into small pieces and transfer to small bowl, set aside. For garnish, break off a few additional pieces of praline and using the rolling pin, crush into small pieces, set-aside. Store leftover praline, first wrapped in non-stick baking paper and then placed in a resealable plastic freezer bag or airtight container in the freezer up to 1 month. Cookie Crust 127 g (½ cup + 1 tablespoon) unsalted butter, softened 50 g (¼ cup) golden yellow sugar (light brown sugar) 188 g (1½ cups) plain (all-purpose) flour ¼ teaspoon table salt Preheat oven to 180° C (350° F). Line 23-cm (9-inch) square baking tin with non-stick baking paper, leaving a 5-cm (2-inch) overhang on all sides. Using a pastry brush, grease base and sides of baking paper with softened butter (do not grease overhang). In a small bowl, whisk together flour and salt until combined well. In bowl of stand mixer fitted with paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, gradually add the flour mixture and beat just to combine, occasionally scraping down sides, bottom of bowl and paddle attachment. Transfer the cookie dough to the prepared baking tin and press the dough evenly onto the base of the tin. Bake, rotating tin halfway through baking time, until lightly golden, about 30 minutes. Remove from oven and transfer to wire rack to cool for 5 minutes. Sprinkle reserved praline evenly over warm crust. Let stand on rack to continue cooling while you prepare the ganache. Chocolate-Caramel Ganache If you do not have liquid glucose (read post above) on hand increase sugar to 338 g (1½ cups) (do not substitute with corn syrup for this element). FYI, take extreme caution when adding the butter and cream to the caramel because the caramel will boil ferociously and come up the sides of the saucepan. To reduce the “bubbling up” make sure butter and cream are at room temperature. 297 g (10½ ounces) good quality bittersweet chocolate, 60%, finely chopped 313 g (1 1/3 cup + 1 tablespoon) caster (superfine) sugar 25 g (1¾ tablespoons) liquid glucose 60 ml (¼ cup) water 85 g (6 tablespoons) unsalted butter, room temperature 240 ml (1 cup) heavy cream, 35%, room temperature 1 teaspoon pure vanilla extract ¼ teaspoon table salt 1 tablespoon sea salt, preferably fleur de sel (optional) Place chocolate in a heatproof bowl. In a small saucepan, bring sugar, glucose, and water to a boil over medium-high heat, stirring until sugar and glucose are dissolved. Continue cooking sugar, without stirring, occasionally swirling the pan over the burner and washing down the sides of the pan with a pastry brush dipped in water (to prevent sugar crystals from forming), until medium amber, 10 to 12 minutes. Remove from heat. While stirring continuously, carefully add the butter, cream, vanilla and salt. Return to medium heat and bring to a boil, stirring continuously until caramel is smooth. Remove from heat and pour the hot caramel over the chocolate. Let stand, 2 minutes. Using a flexible rubber spatula, beginning in the centre of the bowl and working outwards, stir the chocolate and caramel together until combined well and ganache is smooth. Let stand until cool, about 10 minutes. Pour ganache evenly over the praline layer. Grasp both sides of the pan and gently push the pan back and forth to ensure ganache spreads evenly to sides of pan. Gently tap the baking tin on the counter a couple of times to release any air bubbles that may have formed. Loosely cover with a sheet of non-sticking baking paper and transfer to the refrigerator to chill for at least 4 hours or overnight. To Serve Cookie Bars **Special Note** For best presentation, I found popping the whole bar in the freezer (after removing it from the baking tin and baking paper) for 30 minutes made it much easier to cut the individual bars. Also, it’s best to cut the bars with a knife dipped in hot water and wiped dry with a kitchen towel in between each cut. To serve, bring individual bars to room temperature, sprinkle with pecan praline and enjoy! Allowing the bars to come to room temperature before serving ensures the best flavour. Sprinkling with praline just before serving ensures the praline will stay put because the chocolate-caramel is soft and sticky and did I mention luscious? Pecan Praline Sea Salt (Fleur de Sel), optional in place of pecan praline Remove whole bar from the refrigerator. To remove the whole bar from the baking tin, run a thin knife around the edges of the tin and carefully lift the baking paper. Transfer whole bar to cutting board. Sprinkle with reserved pecan praline or sea salt. Trim the edges and cut into bars. Buon Appetito!

Chocolate-Caramel Cookie Bars with Pecan Praline





Chocolate Caramel Cookie Bars adapted from Martha Stewart via Smith Bites

Makes 16 bars

  • Pecan Praline
  • Cookie Crust
  • Chocolate-Caramel Ganache

Pecan Praline

If you do not have liquid glucose on hand (see note above), substitute with dark corn syrup or increase sugar to 150 g (2/3 cup).

Makes about 275 g or 10 ounces

  • 127 g (½ + 1 tablespoon) caster (superfine) sugar
  • 25 g (1¾ tablespoons) liquid glucose
  • 45 ml (3 tablespoons) water
  • 150 g (1½ cups) pecan halves, toasted and coarse to finely chopped
  1. Line a rimmed baking sheet with non-stick baking paper or silicone baking mat. If using non-stick baking paper lightly grease with vegetable spray (not necessary to grease silicone baking mat). Place a 20-cm (8-inch) ring mould (or sides of a springform pan) in the centre of the baking sheet. Place pecans in the mould in a single layer, set-aside. Lift the mould off the baking sheet.
  2. In a small saucepan, bring sugar, glucose and water to a boil over medium-high heat, stirring until sugar and glucose are dissolved. Continue to cook sugar syrup, without stirring, occasionally swirling the pan over the heat and brushing down the sides of the pan with a pastry brush dipped in water (to prevent sugar crystals from forming), to medium amber colour or 160° C (320° F) on a candy thermometer, 8 to 10 minutes.
  3. Working quickly, pour the hot caramel over the pecans making sure to evenly coat the pecans. Let stand until praline is set and cooled completely.
  4. To layer bars with praline, break off one-quarter (about 70 g or 2½ ounces) of the praline round into medium-size pieces. Transfer pieces to a resealable plastic bag. Using a rolling pin, crush praline into small pieces and transfer to small bowl, set aside. For garnish, break off a few additional pieces of praline and using the rolling pin, crush into small pieces, set-aside.
  5. Store leftover praline, first wrapped in non-stick baking paper and then placed in a resealable plastic freezer bag or airtight container in the freezer up to 1 month.

Cookie Crust

  • 127 g (½ cup + 1 tablespoon) unsalted butter, softened
  • 50 g (¼ cup) golden yellow sugar (light brown sugar)
  • 188 g (1½ cups) plain (all-purpose) flour
  • ¼ teaspoon table salt
  1. Preheat oven to 180° C (350° F). Line 23-cm (9-inch) square baking tin with non-stick baking paper, leaving a 5-cm (2-inch) overhang on all sides. Using a pastry brush, grease base and sides of baking paper with softened butter (do not grease overhang). In a small bowl, whisk together flour and salt until combined well.
  2. In bowl of stand mixer fitted with paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, about 3 minutes.
  3. Reduce mixer speed to low, gradually add the flour mixture and beat just to combine, occasionally scraping down sides, bottom of bowl and paddle attachment.
  4. Transfer the cookie dough to the prepared baking tin and press the dough evenly onto the base of the tin.
  5. Bake, rotating tin halfway through baking time, until lightly golden, about 30 minutes.
  6. Remove from oven and transfer to wire rack to cool for 5 minutes.
  7. Sprinkle reserved praline evenly over warm crust. Let stand on rack to continue cooling while you prepare the ganache.

Chocolate-Caramel Ganache

If you do not have liquid glucose (read post above) on hand increase sugar to 338 g (1½ cups) (do not substitute with corn syrup for this element). FYI, take extreme caution when adding the butter and cream to the caramel because the caramel will boil ferociously and come up the sides of the saucepan. To reduce the “bubbling up” make sure butter and cream are at room temperature.

  • 297 g (10½ ounces) good quality bittersweet chocolate, 60%, finely chopped
  • 313 g (1 1/3 cup + 1 tablespoon) caster (superfine) sugar
  • 25 g (1¾ tablespoons) liquid glucose
  • 60 ml (¼ cup) water
  • 85 g (6 tablespoons) unsalted butter, room temperature
  • 240 ml (1 cup) heavy cream, 35%, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon table salt
  • 1 tablespoon sea salt, preferably fleur de sel (optional)
  1. Place chocolate in a heatproof bowl.
  2. In a small saucepan, bring sugar, glucose, and water to a boil over medium-high heat, stirring until sugar and glucose are dissolved. Continue cooking sugar, without stirring, occasionally swirling the pan over the burner and washing down the sides of the pan with a pastry brush dipped in water (to prevent sugar crystals from forming), until medium amber, 10 to 12 minutes.
  3. Remove from heat. While stirring continuously, carefully add the butter, cream, vanilla and salt. Return to medium heat and bring to a boil, stirring continuously until caramel is smooth. Remove from heat and pour the hot caramel over the chocolate. Let stand, 2 minutes.
  4. Using a flexible rubber spatula, beginning in the centre of the bowl and working outwards, stir the chocolate and caramel together until combined well and ganache is smooth. Let stand until cool, about 10 minutes.
  5. Pour ganache evenly over the praline layer. Grasp both sides of the pan and gently push the pan back and forth to ensure ganache spreads evenly to sides of pan. Gently tap the baking tin on the counter a couple of times to release any air bubbles that may have formed. Loosely cover with a sheet of non-sticking baking paper and transfer to the refrigerator to chill for at least 4 hours or overnight.

To Serve Cookie Bars

**Special Note** For best presentation, I found popping the whole bar in the freezer (after removing it from the baking tin and baking paper) for 30 minutes made it much easier to cut the individual bars. Also, it’s best to cut the bars with a knife dipped in hot water and wiped dry with a kitchen towel in between each cut. To serve, bring individual bars to room temperature, sprinkle with pecan praline and enjoy! Allowing the bars to come to room temperature before serving ensures the best flavour. Sprinkling with praline just before serving ensures the praline will stay put because the chocolate-caramel is soft and sticky and did I mention luscious?

  • Pecan Praline
  • Sea Salt (Fleur de Sel), optional in place of pecan praline
  1. Remove whole bar from the refrigerator. To remove the whole bar from the baking tin, run a thin knife around the edges of the tin and carefully lift the baking paper. Transfer whole bar to cutting board.
  2. Sprinkle with reserved pecan praline or sea salt. Trim the edges and cut into bars.
  3. Buon Appetito!

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