Soooo Good!I had to halve the recipe because I didn’t have enough ingredients in the house-they still turned out great.I threw a couple of handfuls of butterscotch chips along with the milk chocolate on top–super decadent.Served these straight out of the fridge because we liked the texture of the cold chocolate and crunchy pecans with the buttery crust–can’t wait to make a second(and full) batch of these!Thanks for the recipe!!
When my friends tasted these bars, I watched them stagger a bit and then close their eyes in blissful enjoyment. “There ought to be a law against these things” one fella moaned. The recipe is surprisingly easy and quick to make…always a plus…and they make a lot, if you cut the pieces into 1-11/2 inch pieces. I think my oven must have been hotter than I realized since the crust browned faster than the recipe stated and got firmer than I expected, making it difficult to cut the cooled bars. But, despite my troubles, the taste was delicious, a cross between a cookie and a piece of chocolate toffee. I’ll definitely be making these treats again!
2 cups all-purpose flour
1 cup packed brown sugar
3⁄4 cup cold butter
1 1⁄2 cups chopped pecans
1 (12 ounce) jar caramel ice cream topping, warmed
1 (11 1/2 ounce) package milk chocolate chips
Preheat oven to 350 degrees F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350 degrees F. for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer. Cool for at least 6 hours at room temperature or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars. Enjoy.
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