Chocolate-Caramel-Pecan Pie Bars
Serves: 9
 
Ingredients
  • 1 1⁄2 cups plus 2 tablespoons all-purpose flour, divided
  • 1 cup sugar, divided
  • 3⁄4 teaspoon kosher salt, divided
  • 3⁄4 cup cold unsalted butter, cubed
  • 2⁄3 cup light corn syrup
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped pecans
  • 3⁄4 cup chopped semisweet chocolate
  • Garnish: warmed hot caramel topping*
Instructions
  1. Preheat oven to 350°. Line a 9-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with baking spray with flour.
  2. In a medium bowl, whisk together 1 1⁄2 cups flour, 1⁄3 cup sugar, and 1⁄4 teaspoon salt. Using a pastry blender or 2 forks, cut in cold butter until butter is in pea-size pieces and mixture is crumbly. Press mixture into bottom of prepared pan.
  3. Bake until edges are lightly browned and center is dry, 15 to 20 minutes. Let cool on a wire rack for 15 minutes. Leave oven on.
  4. In another medium bowl, combine remaining 2⁄3 cup sugar, remaining 2 tablespoons flour, and remaining 1⁄2 teaspoon salt. Whisk in corn syrup, eggs, melted butter, and vanilla. Sprinkle pecans and chocolate onto prepared crust. Pour sugar mixture over pecans and chocolate.
  5. Bake until edges are golden, 15 to 20 minutes. Let cool slightly on a wire rack, about 10 minutes. Using excess foil as handles, remove from pan, and refrigerate until chilled, about 30 minutes. Cut into bars. Garnish with warm caramel topping, if desired.
Notes
*We used Smucker’s Hot Caramel Topping.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chocolate-caramel-pecan-pie-bars/