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Eureka Springs Newsletter from our B&B


Eureka Springs, Arkansas
October, 2012

Fall is on it’s way. The temperatures have really cooled down so much that I needed a jacket this morning. I understand why Eureka Springs is so busy in October…it’s the weather. The cool, dry air is just so refreshing. Of course, there are lots of things going on in October as well. The annual Corvette Festival is this weekend. The Historical Museum will be hosting “Voices from the Silent City” again this year on two weekends at the cemetery. Find out some little-known history about some of our past citizens. For art lovers, the 2nd Saturday Gallery Stroll has new and interesting works. And the big event of October is the Fall War Eagle Antique Craft Show that gathers hand-made items from across the country for sale. Eureka’s own Ozark Folk Festival starts the last Sunday of October and is the longest running folk festival in the United States.

October weekends are almost full, but we have some weekday openings. Make your reservation to Escape to our Ozarks Bed and Breakfast today!



3 cups pecan halves and pieces
1 3/4 cups all-purpose flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 1/2 cups semisweet chocolate morsels
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 large eggs, lightly beaten
1 cup sweetened flaked coconut

Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.

Line bottom and sides of a 13×9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over the sides. Lightly grease foil.

Pulse flour and next 3 ingredients in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4 inch up sides of prepared pan.

Bake crust at 350 degrees F for 15 minutes. Remove from oven and sprinkle chocolate morsels over crust. Cool completely on a wire rack (about 30 minutes).

Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans and spoon into prepared crust.

Bake at 350 degrees F for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift baked bars from pan, using foil sides as handles. Tranfer to a cutting board and cut into bars.


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