Monday, 9 December 2013

Pear Carmel Bars

I am still using up pears.
So, this will be another post about pears.

Pears are actually one of my childhood favourite fruits.
Along with raspberries.
(I hate peaches.  Ewww).

This was my favourite pear treat.
I loved the shortbread base.
And the carmel with the pears, was yum!

*I do recommend to cook the pears longer than the recipe recommends
or dice your pears smaller.  Mine were a bit chunky looking.
*I placed the bars in the fridge covered with plastic-wrap for 4-hours
(longer than the original recipe stated).
Next time, I will keep them in longer because my carmel was a bit runny.

This was super easy to make!  And super tasty!

Pear Carmel Bars

Crust:   3/4 cup butter
             1/2 cup granulated sugar
             1 tsp pure vanilla extract
             1 large egg
             2 cups all-purpose flour

*Preheat oven 350F.
*Butter a 9 x 12-inch pan (I used a glass pan) and set aside.
*Beat the butter and sugar until light and fluffy (approx. 4-minutes).
*Add the extract and egg; beat again for approx. 1-minute.
*Slowly add the flour one cup at a time, mixing until all is incorporated.
*Press dough into pan.  (my crust came out a bit thick, but that was okay).
*Bake for approx. 15-minutes or until the crust is golden.
*Remove, set aside to let cool.

Carmel:   1/2 cup butter
                1 cup firmly-packed brown sugar
                1/4 cup corn syrup
                1/4 tsp baking powder
                1 cup rolling oats
                1 tsp pure vanilla extract
                6 small pears, peeled and diced (approx. 1  1/2 cups)

*In a medium-size saucepan, over medium-heat, melt butter.
*Add the sugar, and corn syrup and stir.
*Bring to a low-boil, stir in baking powder, oats, extract and pears.  Stirring constantly.
*Let cook until the pears are slightly-soft.  Not mushy. 
(approx. 4-5 minutes, depending on how small you diced the pears).
*Remove from heat. 
*Set aside, to allow to cool and thicken.  (approx. 15-minutes).
*Pour over crust.
**Refrigerate for at least a minimum of 4-hours (the longer the better) making sure it is completely cool before cutting and devouring.

*** Please Note:   I always use salted butter and then omit the salt requested in the recipes.
You should do what you feel is best.


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