PUMPKIN PECAN BARS RECIPES

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Lightly grease a 20cm square cake tin and line crossways with 2 strips of baking paper so the ends overhang.
• For the shortbread base, put the flour, sugar and salt in a food processor and pulse to combine. Add the 160g butter and the vanilla, then whizz until it resembles coarse breadcrumbs. Tip into the cake tin, then use your hands to press into an even layer. Chill for 30 minutes, then prick the base with a fork. Bake for 30 minutes or until pale golden brown. Set aside to cool.
• For the caramel, put the pecans in a baking tray and toast in the oven for about 10 minutes or until fragrant. Tip onto a chopping board and roughly chop.
• Put the sugar into a medium saucepan and cook over a medium heat, without stirring, until melted and caramelised. Take off the heat and carefully add the cream in 2 batches (it may spit), waiting until the bubbling has subsided before adding more. Stir in the butter and salt.
• Return to the heat and cook, stirring occasionally, until the caramel reaches 116°C on a sugar thermometer or digital probe thermometer. Immediately take off the heat, add the chopped pecans, mixing briefly to combine, then pour over the shortbread and spread it evenly with a spatula. Set aside for at least 4 hours (or overnight) to cool.
• For the topping, melt the chocolate in a heatproof bowl set over a pan of simmering water (don’t let the water touch the bowl), then drizzle or pipe it over the bars. Press the pretzels into the chocolate to finish. Let the chocolate set before cutting into bars. They’ll keep in a sealed container for 2 days.

Steps:

• Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.