Chocolate Pecan Caramel Candy Bars

The last of the three recipes we chose for our crazy baking day! This one has the longest name and was probably my favourite. It was a little more intense than the others to make but it will definitely be on my Christmas Baking list for next year.

To make it a bit easier to get out of the pan, we actually used Crisco to grease the foil. There was no way anything was sticking to that! The only other thing I would say with this recipe is that it would probably be easier to make it twice instead of doubling it.

Here`s the recipe and flashcard picture!

1 1/2 Cups AP Flour
1/2 Cup Firmly Packed Brown Sugar
1/2 Cup Unsalted Butter

Topping:

6 Tbsp Unsalted Butter
1 Cup Brown Sugar - Firmly packed
3 Tbsp Honey
3 Tbsp Heavy Cream
2 Tbsp Maple Syrup
1 1/2 Cups Chopped Pecans or Walnuts (We chose Pecans)
1/2 Cup Chocolate Chips

Preheat oven to 350ºF, Line a 9x13" baking pan with foil and grease foil (we used crisco for greasing).

To make crust, combine flour, sugar, butter and mix until crumbly. You can do this in a food processor a mixer or even by hand. Pat into the bottom of the pan (on foil). Bake for 12 minutes or until set. Remove and cool the pan on a rack.

To make topping, in a sauce pan, heat butter until it melts and bubbles. Add brown sugar, honey, cream and syrup and bring to a boil over medium heat while stirring constantly. Let boil without stirring for 1 minute. Pour over the hot/warm crust and sprinkle with nuts. Bake for 12 - 15 minutes or until caramel layer is bubbly. Remove from oven and sprinkle with chocolate chips. Let melt, then swirl with a spatula. Let cool and peel off foil. Makes about 3dz 1 - 2 inch squares.

Ours turned out a bit thicker than the picture but they were a great consistency through out.