Chocolate Pecan Caramel Candy Bars 2010

Total Time: 39 mins Preparation Time: 15 mins Cook Time: 24 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup chilled unsalted butter
• 1/2 cup light brown sugar, firmly packed
• 6 tablespoons unsalted butter, room temperature
• 1 cup dark brown sugar, firmly packed
• 3 tablespoons honey
• 2 tablespoons maple syrup or 2 tablespoons corn syrup
• 3 tablespoons heavy cream
• 1 1/2 cups pecans or 1 1/2 cups walnuts, chopped
• 1/2 cup semi-sweet chocolate chips

Recipe

• 1 line 9 x 13 pan with greased foil, making sure you have overhand on each long side to lift out for easier cutting.
• 2 preheat oven 350 degrees.
• 3 place light brown sugar and flour into a bowl, add chilled butter, i usually grate it, and mix with pie blender blade or forks until like peas, as you would a pie crust.
• 4 transfer topan and bake for 12 minutes.
• 5 in saucepan heat the butter, add the dark brown sugar, honey and syrup, and cream over medium heat and bring to a boil, stirring to make sure all is combined.once it has come to a full rolling boil time it for one minute, turn off heat. remove and pour over the cooked base while still hot and bubbling.
• 6 sprinkle the pecans evenly over the topping.
• 7 return to the 350 degree oven and bake again for another 12 minutes to 15 minutes.
• 8 until the whole carmelly filling is bubbling all over top.
• 9 remove from oven.
• 10 sprinkle with the chocolate chips evenly. let sit until melted then swirl over top lightly.
• 11 let cool completely.
• 12 lift out of pan, invert, peel off the foil.
• 13 cut ito bars.
• 14 store in air tight container, with waxed paper between each layer.
• 15 stack for gift giving with a small piece of waxed paper between each bar, cello wrap and tie with ribbon. a nice stack of of five works nicely.