- Deby Hogue
Brown Sugar Shortbread Crust Bars with Chocolate, Carmel and Pecans
All of this adds up to be a beautiful bar. To me you can never go wrong with the start of Shortbread on the bottom of anything. Really.
Chocolate, Carmel and Pecans are just icing on the cake. Wait this is so easy to make too. The Carmel takes one minute of stirring after it
comes to a boil. The Shortbread is combined and pressed into the pan with your hands. Easy!!
For the carmel it's just Brown Sugar and Butter
Pour on the carmel and now bake.
Sprinkle on the chocolate chips and let melt and spread.
2 cups of flour
1 Cup firmly packed brown sugar
1/2 cup unsalted butter softened
1 cup or more of pecan halves
2/3 cup of unsalted butter
1/2 cup of brown sugar
The top of it all
1 cup chocolate chips, I used the dark chocolate
Make the crust
Combine the flour, brown sugar, and the butter, beating with a hand mixer until the mixture looks like fine crumbs
Press this all into the bottom of an ungreased 9x13 inch pan. Make it even
Lay the pecans on top of this crust in an even manner.
Make the topping
Preheat your oven to 350 degrees
Combine the butter and brown sugar in a 1quart sauce pan. Cook over medium heat, stirring constantly until the mixture begins to boil. Keep stirring and allow the mixture to boil just for 1 minute.
Pour it evenly over the pecans, be careful it is super hot.
Now you will bake this for 18 -20 minutes or until it looks bubbly so keep checking on it.
Remove form the oven and sprinkle the chocolate chips over the the thing and wait a few second for them
to get melty and now spread over the carmel and pecans. Done!
Cool completely and then put in fridge or like me I keep them in the freezer.
This recipe is revised from the site Bake or Break