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.
October 30th, 2011 at 7:41 pm
I love the chocolate swirl on top! they look really good
October 30th, 2011 at 8:19 pm
I love pecans too!! These look scrumptious.
October 30th, 2011 at 10:39 pm
I’m filing this in my stack of goodies to make for Thanksgiving and Christmas! Thanks!!
October 31st, 2011 at 11:19 am
Wow, these look great!! I am always intimidated by making caramel, my candy thermometer and I never seem to get along really well! I will have to try these!!
October 31st, 2011 at 3:59 pm
I made this Land O’ Lakes recipe years ago but topped with milk chocolate chips….I think it is time to re-visit with a semi-sweet version…ideal holiday cookie plate goodie!
October 31st, 2011 at 5:35 pm
I think I’ve found a new favorite recipe…What’s not to love about chocolate, caramel and pecans!!!
November 1st, 2011 at 9:30 am
I read this post at 9:30 this morning… by 11:15 they’re sitting cooling on the countertop.
Had a moment of disaster when the butter/sugar mixture would not blend… but vigorous stirring and a break from the heat solved that.
Just had 1st bite with hubby– WOW. Please take my advice and stop whatever you’re doing and make these RIGHT NOW. You’ll thank yourself.
November 1st, 2011 at 6:44 pm
Gorgeous as always! It always brightens my day to see a new post on your blog!
November 2nd, 2011 at 2:56 pm
I want these right now…I guess I know what I’ll be doing tonight
November 3rd, 2011 at 2:57 am
It’s like a dream come true! Love it.
November 3rd, 2011 at 3:34 pm
those look amazing!
November 7th, 2011 at 9:00 am
My mouth is agape. These photos… SCRUMPTIOUS! Seriously, like Mrs.F above, I am going to be making these ASAP! Thanks for sharing!
November 8th, 2011 at 8:19 pm
These are absolutely amazing. Second time using this recipe within three days… during exam block.
Everyone make these now!!
November 8th, 2011 at 8:47 pm
What a great site! These look so good that my mouth is watering……yum!
November 9th, 2011 at 10:03 am
These look positively sinful! Chocolate, pecans, and a buttery crust are always a divine combination. Thank you, I’m off to find a way to curb this sudden chocolate craving…
November 18th, 2011 at 6:08 pm
these look gorgeous. can’t wait to try them!
http://the-zen-baker.blogspot.com
November 19th, 2011 at 10:05 am
This is (minus the swirling of the chocolate) the English Toffee Bars recipe from the Hershey cookbook that I’ve been making for 20 years. IT IS THE MOST DANGEROUS RECIPE I MAKE… In that I will eat the entire batch by myself within two days.
November 28th, 2011 at 7:28 pm
With the dishes you have here. I am sure to loose all my teeth in three years. I love all the sweet dishes here.
February 9th, 2012 at 12:17 pm
Can’t wait to make these! How do they store? Room temp or in fridge? Thanks!
February 9th, 2012 at 12:47 pm
NRS, room temperature should be fine.
February 29th, 2012 at 11:35 am
Jennifer, what brand semi-sweet chips do you like for these? Thanks!
February 29th, 2012 at 1:04 pm
I almost always use Guittard, NRS.