Ingredients:
- 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
Preparation:
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 at 350° for 18 to 20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate chips. Use a small spatula or butter knife to spread chips evenly as they melt. Cool completely before cutting into squares.
More Bar Cookies
Toffee Bars II
Toffee Squares
Caramel Cookie Bars
Melt Away Cookie Bars
Toffee Graham Cracker Bars
Magic Cookie Bars
Praline Squares
Applesauce Bars
Magic Cookie Bars
Lemon Bars
Chocolate Revel Bars
Southern Pecan Bars
Cherry Crumb Bars
Pumpkin Bars
Date Bars
Nanaimo Bars
Fig Bars
Butterscotch Bars
Butterscotch Squares with Pecans
Chocolate Brownies, Index
Index of Brownies and Bars
Cookie Recipes Index
Candy Recipes
Dessert Recipes Index
Cake Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
