Caramel sauce is drizzled over pecans and a buttery shortbread crust. The delicious buttery bars are baked and then finished with the chocolate chips. This is a very easy recipe to prepare, and it's always a hit!
When I made the bars pictured, I made half of the recipe in an 8-inch baking dish. I topped them with semisweet chocolate chips instead of milk chocolate chips.
- 2 cups all-purpose flour
- 3/4 cup light brown sugar, packed
- 1/2 cup butter, softened
- 1 1/2 cups pecan halves
- 1/2 cup light brown sugar, packed
- 2/3 cup butter
- 1 1/2 cups milk chocolate chips
Heat the oven to 350° F (180° C/Gas 4).
Combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend until crumbly. Pat mixture firmly onto bottom of ungreased 9x13-inch baking pan.
Sprinkle pecan halves over the unbaked crust. Set aside.
In small saucepan, combine 1/2 cup brown sugar and 2/3 cup butter. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly.
Drizzle hot the caramel mixture over pecans and crust.
Bake in the preheated oven for 18 to 20 minutes or until caramel layer is bubbly and crust edges are light brown. Remove from oven and immediately sprinkle with the chocolate chips.
Use a small offset spatula or butter knife to spread chips evenly as they melt. Cool completely before cutting into squares.
Makes about 2 dozen bars
Tips and Variations
- Substitute semisweet chocolate chips for the milk chocolate chips.
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