There are lots of recipes for these indulgent little cookie bars, which are modeled on the famous pecan-caramel-chocolate candy. I like this one in particular because it's absolutely un-fussy, doesn't rely on jarred caramel sauce, and it's always welcomed at parties and potlucks.
Makes 4 dozen
- 4 ounces (1 stick) unsalted butter
- 1 cup firmly packed light brown sugar
- 2 cups all-purpose flour
- 1 1/2 cups pecan halves, broken
- 5.5 ounces unsalted butter
- 1/2 cup firmly packed light brown sugar
- 1/4 teaspoon kosher salt
- 11/4 cups milk chocolate chips (or milk and semisweet mixed)
Combine the 4 ounces butter, 1 cup brown sugar, and flour in a large mixing bowl. Using a pastry blender, mix until the texture resembles fine crumbs. Transfer crumbs to baking dish and press mixture firmly into pan in an even layer. Sprinkle the broken pecan halves even overtop and set aside.
In a 2-quart saucepan, combine 5.5 ounces butter, 1/2 cup brown sugar, and salt over medium heat. Cook until butter melts, stirring until sugar dissolves. Bring to boil and allow to boil for 1 minute, stirring frequently. Pour caramel over cookie base, distributing evenly over pecans.
Bake the cookie base for 18 to 20 minutes. Remove from oven and sprinkle chocolate chips evenly overtop. Return cookie base to oven for 1 to 2 minutes, or until surface is evenly bubbly and chocolate is glossy. Remove pan to rack and let cool completely.cutting board. Fold foil edges down flat and use a long knife to cut cookie slab into small bars. Store in an air-tight container in the refrigerator or freeze for longer storage.