Chocolate & Caramel Drizzled Bars
These bars feature melted caramel and bittersweet chocolate drizzled over a cookie crust.
20 min.prep time
2/3 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 cup pecans, toasted, finely chopped
12 caramels, unwrapped
2 (1-ounce) squares bittersweet baking chocolate, chopped
1 teaspoon shortening
1 to 2 tablespoons large crystal salt or large crystal sea salt
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Set aside.
Combine butter, sugar, egg and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; gradually add flour, beating well after each addition. Stir in pecans.
Press dough evenly, with floured hands, onto bottom of prepared pan. Bake for 25 to 27 minutes or until lightly browned. Cool 10 minutes. Carefully remove bars out of pan using foil ends; place onto large cutting board. Immediately cut into 36 bars; cut each bar diagonally into triangle shape. Cool completely.
Combine caramels and whipping cream in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted and smooth. Drizzle caramel mixture over cooled bars.
Combine chocolate and shortening in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted and smooth. Drizzle chocolate over caramel on bars. Immediately sprinkle with salt.
To toast pecans, place into ungreased shallow baking pan; spread out evenly. Bake at 350°F. for 4 to 6 minutes, stirring once, until lightly browned. Cool completely.