Chocolate Caramel Pecan Shortbread Bars

These are perfection!

Crunchy, salty, sweet and smooth all at the same time. Plus, they couldn’t be any easier to make. A friend of mine named Tim found them and after making them he called me and raved about them. He’s right! They are wonderful. Salty shortbread with chocolate melted on top then a layer of pecans and caramel sauce.

Tim found the recipe on a blog named “buns in my oven.” Thank you Karly for sharing such a great recipe. If you would like to visit Karly’s blog to see this recipe and others, just click here.

Here’s what you’ll need

For the shortbread

2 cups all-purpose flour

2/3 cup brown sugar

1 cup butter, softened

For the topping

2 cups semi-sweet chocolate chips

2 egg

2/3 cup brown sugar

1/2 cup caramel sauce (ice cream topping)

1~1/2 cups chopped pecans

Start by adding the flour, sugar and butter to a mixing bowl. Mix until it resembles bread crumbs.

Press into a large, buttered 12×17 cookie sheet or Pyrex.

Run into a preheated oven at 350′ for 20 minutes.

Remove from oven and sprinkle the chocolate chips on the hot shortbread. Once the chips become soft, spread evenly.

In another bowl, mix the eggs, brown sugar, caramel sauce and pecans until well incorporated.

Spread the pecan-caramel mixture evenly on top and run into the oven at 350′ for 12-15 minutes until the pecan mixture sets.

Remove from the oven and immediately run a knife around the edges to prevent the bars from sticking.

Allow to cool completely and cut into bars.

And, as always…Enjoy!

the wanna be country girl – Caroline