Makes one 9 x 13 tray, 12 or more squares
Sheila
Ingredients
For the base:
2 cups flour
1 cup brown sugar
½ cup softened butter
1 cup pecan halves, plus extra as desired
For the caramel:
1 cup butter
¾ cup brown sugar
1 ¼ cups chocolate chips
Instructions
Mix flour, sugar, and butter together until fine and press well into a 9” x 13” glass pan. Sprinkle pecans over unbaked crust. Add more pecans as desired.
In small pot, cook butter and sugar over medium heat stirring constantly. Once it boils, continue cooking for one minute then pour caramel evenly over unbaked crust.
Bake at 180 °C (350 F) until the entire layer is bubbly and the crust in browning, approximately 15 to 20 minutes.
Remove from oven and sprinkle chocolate chips over caramel. Allow chocolate to melt before smoothing out into a thin layer with a knife. Cool completely and refrigerate before cutting.
Note: can be made gluten free with 1:1 flour substitution
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