I made these with the added chocolate and pecans as recommended by a family member, and it’s truly amazing. I am a trained baker and made these for a critical catered event. They were so amazing, my boss congratulated me and told me how great of a job I’ve done.
I felt so proud of myself! Thank you for Sasha (my sister in law) for making me a superstar!
These chocolate bars tasted good. I made them precisely as the instructions said. I plan on making them in the future, but I’ll have two significant changes. I will bake them in a 8 x 8 pan. The other pan I had, which was 9 x 13 was very flat. I will also cut back on the butter for the crust as it tasted very saturated with it. I’ll try 1/4 instead of 1/2 of butter.
These cookie bars are to die for. You cannot just have one, the combination of the shortbread and homemade caramel/pecans make it super-delicious. Try this now!
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels
Preheat the oven to 350 degrees and mix the first three ingredients in a mixing bowl; stir at moderate speed with an electric blender until blended. Further, pat the mixture steadily into an ungreased 13 × 9-inch pan.
Prepare pecans over the crust.
Blend the 2 / 3 cup butter and 1 / 2 cup of brown sugar in a saucepan. Then boil over medium to high heat, mixing constantly. Cook for five minutes and pour mixture over pecans. Bake at 350 degrees for 15 minutes or until it’s golden and bubbly.
Now, remove from the oven and gradually sprinkle it with chocolate morsels. Let it sit for five minutes or until it’s fully melted. Gently whirl the chocolate with a knife. Let it cook at room temperature on a wire rack until chocolate is set and now cut into squares.