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Meringue Glazed Caramel Cinnamon Bars

Meringue Glazed Caramel Cinnamon Bars

Meringue Glazed Caramel Cinnamon Bars

Meringue Glazed Caramel Cinnamon Bars
4.5 rating based on 12,345 ratings
4.5/5 (2)
Course: BarsDifficulty: Medium
Servings

40

bars
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Two-layer bar with a cinnamon dough base, covered with a honey-meringue topping and pecans.

Ingredients

  • 1 cup butter

  • 1 cup firmly packed brown sugar

  • 2 eggs, separated

  • 1 teaspoon vanilla

  • 2 cups all-purpose flour, sifted

  • 1 tablespoon + 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 tablespoon Baerenjaeger Honey Liqueur (or your favorite liqueur flavor)

  • 3/4 cup confectioner’s sugar

  • 1 cup pecans, chopped

Directions

  • Pre-heat oven to 350 F. Beat butter and sugar until well blended, let it go for awhile. Add the egg yolks, one at a time, until well blended. Beat it some more. Stir in vanilla, keep beating. Stop beating, and stir in the flour, 1 tablespoon cinnamon, and salt with a big wooden spoon. Spread this dough (it’s very thick) in a 15 X 10-inch jellyroll pan.
  • Beat the egg whites until they are just beginning to get thick, not stiff, you want it kind of loose to get the right texture here.
  • Stir in the sugar. Spread this over the dough.
  • Sprinkle the pecans evenly over the meringue glaze. Dust the top with the 1 teaspoon cinnamon.
  • Bake at 350 F for 30-35 minutes. When done, cut into diamonds with a large sharp knife. Set on wire racks to cool.

Notes

  • Posted by Richard in Cincy to the now-defunct Holiday Cookie Club forum at Epicurious.com.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review
Very good, instead of the honey liquor I added Amaretto instead and used slivered almonds instead of the pecans (which I didn't have)
-  jane in Niagara, Canada
Very easy to make. Not sure when to add the liqueur though? Also, I would prefer you be more specific to the amount of whipping needed for the meringue, assuming it isn't standard whipped like lemon meringue pie meringue.
- Jon in Peterborough, Ont.
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