These bars feature melted caramel and bittersweet chocolate drizzled over a cookie crust.
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1 cup Land O Lakes® Butter, softened
2/3 cup sugar
1 large Land O Lakes® Egg
1 teaspoon vanilla
2 cups all-purpose flour
1 cup pecans, toasted, finely chopped
12 caramels, unwrapped
2 tablespoons Land O Lakes® Heavy Whipping Cream
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 bowl. Beat at medium speed until creamy. Add flour gradually, beating at low speed after each addition. Stir in pecans.
Press dough evenly, with floured hands, onto bottom of prepared pan. Bake 25-27 minutes or until lightly browned. Cool 10 minutes. Carefully remove bars from 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, 4-6 minutes, stirring once, until lightly browned. Cool completely.
Explore reviews fromour online community
Good recipe, but not great. Honestly, the photo looks better
than they taste. Nothing spectacular like I was hoping for.
The chocolate and sea salt measurements are way off. Try
only 1 oz. chocolate and less shortening. I only used about
1-1/2 teaspoons sea salt and my bars are salt-covered just
as much as the those in the photo.