caramel

Bacon Pecan Bars

I'd seen a recipe for Bacon Pecan Bars recently and was dying to give them a try. What could go together better? I love bacon pecan waffles, and hoped that these would translate just as well. I made a few miscalculations along the way that resulted in bars that were less than I'd expected, but I think with a few adjustments these would be great next time.

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Turtle Bars

When I think of turtles, I think of the chewy, chocolatey confection of caramel and pecans coated with milk chocolate. In Texas, we called them Longhorns, and they were made by Lammes Candies. These bars are closer to what I grew up calling pecan bars. They have a buttery crust and a healthy layer of pecans, with a thin sticky layer of caramel binding it all together. They’re drizzled with milk chocolate in the end, but the predominant flavor for me is of pecans. Think pecan pie without the thick filling in the middle.

A few notes about this recipe:

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Cajeta - Goat's Milk Caramel

I had my first taste of cajeta at Fonda San Miguel in Austin, TX. It was a dessert I've never forgotten - crepas de cajeta (crepes with goat's milk caramel, served with cajeta ice cream). In fact, it's still on their menu, but I'm 2000 miles away, and that's a long haul for dessert even for me.

I had to learn to make cajeta for myself - and found a recipe in Authentic Mexican, by Rick Bayless. He has a crepas con cajeta recipe too, but the cajeta is really all you need. That and a spoon.

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