Caramel is an intimidating thing to create. Usually when I need to whip up a batch, I make sure I have plenty of ingredients on hand for at least a second attempt, if not a third. Not being blessed with patience, my willingness to endure the process more than once speaks for the value of caramel itself.
Everything about making these bars is simple, including the caramel layer. No candy thermometer necessary! How amazing is it that two simple ingredients like butter and sugar can turn into caramel in a matter of minutes?
My fascination with caramel aside, there are other components of these bars worth mentioning. There’s the sweet, buttery crust. And pecans. (Hey, did you know that I like pecans?) Plus, there’s chocolate on top of all of this.
Quinn and I really liked these. Maybe a little too much. They weren’t share-worthy. And I mean that in a good way.
- 2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup pecan halves
- 2/3 cup unsalted butter
- 1/2 cup firmly packed brown sugar
- 1 cup semisweet chocolate chips
To make the crust:
Combine flour, brown sugar, and butter, beating at medium speed with an electric mixer until the mixture resembles fine crumbs.
Press onto bottom of ungreased 9″x 13″x 2" baking pan. Place pecans evenly over top of crust.
To make the topping:
Preheat oven to 350°.
Combine butter and brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue stirring and allow mixture to boil for 1 minute. Pour evenly over crust and pecans.
Bake 18-22 minutes, until caramel layer is bubbly. Be sure not to overbake.
Remove from oven. Sprinkle with chocolate chips and allow to melt slightly. Swirl chocolate chips over the crust. Cool completely before cutting into bars.
Recipe slightly adapted from Land O'Lakes.