This recipe is insanely easy, too. You don’t have to pre-bake the crust. Although if you do, it will be crisper. You don’t even have to stand over a hot stove making the caramel. Instead, you zap the ingredients in the microwave until they magically turn into caramel. See, I could do this all in 30 minutes or less.

This is agonizing! Wait a minute – I see something that I think can solve this dilemma, keeping me from gaining back the few pounds I have lost! After you bake them, they have to sit for at least 3 hours, preferably overnight, before you can cut them up and eat them. The darned caramel has to set. Whew! That was a close call!

INGREDIENTS

For the Crust
½ cup unsalted butter, very soft (1 stick)
1 cup all-purpose flour
¼ cup confectioners’ sugar
1 tablespoon cornstarch
Pinch salt, optional and to taste
For the Filling
8 ounces roasted salted pecans, halves or pieces okay; about 2 cups (I used Trader Joe’s roasted salted halves)
1 cup semi-sweet chocolate chips
½ cup unsalted butter (1 stick)
1 cup light brown sugar, packed
1/3 cup whipping cream or heavy cream
1 tablespoon vanilla extract
½ teaspoon salt, or to taste

 

INSTRUCTIONS

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I strongly urge lining the pan with foil for easier cleanup.

Crust – In a large bowl, combine all crust ingredients and using two forks or your hands (I find hands easier), cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is. Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer.

Filling – Evenly sprinkle the pecans. Evenly sprinkle with the chocolate chips; set pan aside.

In a large, microwave-safe bowl, combine 1/2 cup butter, brown sugar, whipping cream, and heat on high power for 1 minute to melt. Remove bowl from micro, and whisk until mixture is smooth; it’s okay if butter hasn’t completely melted.

Return bowl to microwave and heat for 1 minute on high power. Remove bowl from micro, and whisk until mixture is smooth. Whisk in the vanilla and salt. Slowly and evenly pour the caramel sauce over the chocolate chips and pecans.

Place pan on a cookie sheet (as insurance against overflow) and bake for about 30 to 32 minutes, or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center. Allow bars to cool in pan on a wire rack for at least 3 hours, or overnight (cover with a piece of foil and/or put pan inside large Ziploc), before slicing and serving. Bars will keep in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  If you want your crust to be crisper on the bottom, line your pan with parchment paper instead of foil.

Recipe and image courtesy of Averie at Averie Cooks