Salted Caramel and Chocolate Pecan
- Crust: 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1/4 cup confectioners’ sugar
- 1 tablespoon cornstarch
- pinch salt, optional and to taste
- Filling: 2 cups roasted salted pecans, halves or pieces
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/3 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 350.
- Line a 8x8in baking dish with parchment paper to cook evenly and prevent sticking. Spray remaining baking dish with oil.
- For Crust: Combine all crust ingredients until evenly mixed.
- Pour ingredients into lined baking dish and evenly press and distribute to develop a uniform crust.
- Filling: Evenly distribute pecans on crust.
- Evenly distribute chocolate chips on pecans.
- In a large microwave-safe bowl, combine 1/2 cup butter, brown sugar, and whipping cream. Heat mixture on high power for 1 minute to melt.
- Remove bowl from microwave. Stir until caramel mixture is smooth; it’s okay if butter hasn’t completely melted.
- Return bowl to microwave and heat for 1 minute on high power.
- Take out of microwave and stir until smooth.
- Add and mix in salt and vanilla.
- Slowly pour the caramel sauce evenly over the chocolate chips and pecans.
- Bake for about 30 to 35 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 before slicing.