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Salted Caramel Pear Pie Bars
Salted Caramel Pear Pie Bars
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Prep Time:
30 minutes
Cook Time:
100 minutes
Total Time:
235 minutes
Golden pear pie bars topped with luscious salted caramel sauce for a decadent fall treat.
Ingredients:
  • nonstick baking spray
  • 4 sticks unsalted butter, softened
  • 1 cup packed light brown sugar
  • 0.5 cup white sugar
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup chopped walnuts
  • 8 medium pears - peeled, cored, and thinly sliced
  • 1 tablespoon lemon juice
  • 0.25 cup packed light brown sugar
  • 1.5 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cardamom
  • 1 pinch salt
  • 1.5 cups white sugar
  • 6 tablespoons water
  • 0.75 cup heavy cream
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon kosher salt
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 9x13-inch baking pan by lightly spraying it with baking spray and lining it with parchment paper, leaving a 2-inch overhang on the two long sides for easy removal of the pie bars after baking.
  • In a large bowl, use an electric mixer to beat together the butter, brown sugar, white sugar, and vanilla extract until fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl. Add the flour and salt, then mix on low speed until combined. Refrigerate the dough for 10 minutes before using.
  • Using your hands, gently press 2/3 of the crust mixture evenly onto the bottom of the pan. Chill the pan in the refrigerator for 5 to 7 minutes. Keep the remaining 1/3 of the mixture in the fridge for later use.
  • Bake the crust in the preheated oven until beautifully golden brown for about 20 to 25 minutes. Then, transfer it to a wire rack to cool while keeping the oven on.
  • In a large bowl, mix pear slices with lemon juice. Add brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt. Ensure the pears are evenly coated before spreading them over the crust.
  • Crumble the reserved crust mixture into small pieces. Mix walnuts with dough using your hands, then evenly sprinkle the mixture over the pears.
  • Bake the dish in the preheated oven for 1 hour, rotating the pan halfway through, until the pears are fork-tender and the topping is golden brown. Allow it to cool completely in the pan for 1 to 2 hours.
  • In a medium, heavy saucepan over medium-low heat, combine sugar and water. Stir frequently until the sugar dissolves to make the caramel sauce.
  • Raise the heat to medium-high and bring the mixture to a boil. Avoid stirring; instead, gently swirl the pan and occasionally use a wet pastry brush to brush down the sides. Cook until the syrup develops a rich amber color, about 12 to 17 minutes.
  • Carefully pour the heavy cream into the pot, causing the caramel to bubble up energetically. Add the butter and stir until silky. Take the caramel off the heat and mix in the salt.
  • To serve, lift the slab using the parchment overhang and cut into bars. Finish by generously drizzling with the luscious caramel sauce.

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