Shelly's Recipe

CHOCOLATE CARAMEL PECAN SQUARES

Category: Bars

Crust
1 2/3 cups flour
1/4 tsp baking powder
1/4 tsp kosher salt
16 tbsp (2 sticks) unsalted butter, softened
1/2 cup brown sugar
1 tsp vanilla extract

Filling
4 large eggs
1/2 cup sugar
3/4 cup light corn syrup
6 tbsp unsalted butter, melted
1/4 tsp salt
1 1/4 cups pecans, toasted
1 cup mini chocolate chips

Preheat the oven to 350.

Grease the bottom and sides of a 9x13 pan. Line with a double layer of parchment paper, greasing between each layer of parchment, and again on top.

Sift the flour, baking powder, and salt.

In a stand mixer, cream the butter until smooth on medium speed. Add brown sugar and vanilla extract and mix for 2 more minutes. Add the dry ingredients on low speed and mix just until combined. Press dough evenly into bottom of pan. Prick the dough with a fork every few inches. Bake about 20 minutes until golden brown.

While the crust is baking, make the filling. Note: the filling needs to be ready to pour into the crust immediately after it comes out of the oven.

Whisk the eggs and sugar. Whisk in the light corn syrup and then the melted butter and salt. Stir in the pecans and chocolate chips. Pour the filling over the hot crust. Bake until golden brown and set, about 25 minutes.

Cool completely before cutting. To cut, run a knife around the inside edge of the pan. Place a cookie sheet on top of the pan. Invert the pan and cookie sheet. Remove the pan and carefully peel off the parchment paper. Place a cutting board on top of the crust and invert the cookie sheet and the cutting board, turning the bars right side up. Cut the bars into 1-inch squares.