Caramel & Chocolate Pecan Bars
Cookie Week – 2013
This is the third installment of “Cookie Week – 2013.”. If nothing else, Hubby is enjoying this. I normally don’t do a lot of baking cooking. I especially don’t make cookies and pastries. If anything like that is lying around the house, I eat until it is gone. So it is definitely in my best interest to not have things like this in the house. I will be making gift boxes by Monday and share all these goodies with my friends.
Today’s cookie is a pan cookie baked in a sheet cake pan then cut into bars. When you look at the ingredients, these sound like they would be very rich, but surprisingly, they are not. They should be a perfect pairing for a Cabernet – chocolate but not too sweet.
Ingredients:
Crust
- 2 CUPS All-Purpose Flour
- 1Cup Brown Sugar (firmly packed)
- 1/2 Cup Butter, softened
- 1 Cup Pecans
Heat oven to 350 degrees F. Combine all ingredients except pecans in large bowl. Beat at medium speed with a mixer until mixture resembles fine crumbs. ( It will be dry.). Press onto bottom of ungreased 13×9-inch pan. Spread pecans evenly over the unbaked crust.
- Caramel Layer
- 2/3 Cups Butter
- 1/2 Cup Brown Sugar (firmly packed)
Combine butter and brown sugar in a one-quart saucepan. Cook over medium heat, stirring constantly, uncle entire surface of mixture is boiling. Continue cooking, stirring constantly, for 1 minute. Pour mixture evenly over pecans and crust.
Chocolate Layer
- 1 Cup Semi-Sweet Chocolate Chips
Bake for 18-20 minutes or until entire caramel layer is bubbly. (DO NOT OVER BAKE.). Remove from oven and immediately sprinkle with chocolate chips. Let stand for a few minutes until chips soften, Then proceed to spree chocolate evenly over the bars. Let cool completely before cutting into squares.
Makes 24 bars. 
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