Brown Sugar Shortbread Crust Bars with Chocolate, Carmel and Pecans

March 21, 2017

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.



So good!!


The Crust


2 cups of flour

1 Cup firmly packed brown sugar

1/2 cup unsalted butter softened

1 cup or more of pecan halves


The Carmel 

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 













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