INGREDIENTS:
2 c. flour
1 c. brown sugar, firmly packed
1/2 c. butter, softened
FILLING:
2/3 c. butter
1/2 c. brown sugar
1 c. whole pecan halves
1 c. chocolate chips
DIRECTIONS:
In 3-quart bowl, combine flour, 1 cup brown sugar and 1/2 cup butter. Mix at medium speed 2 to 3 minutes, or until well blended and particles are fine. Pat firmly in ungreased 13 x 9 x 2-inch pan. Sprinkle pecans evenly over unbaked crust.
In a 1-quart saucepan, combine remaining brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour caramel mixture evenly over pecans and crust. Bake in 350 degree oven for 18 to 22 minutes, until caramel mixture is bubbly and crust in light brown. Remove from oven.
Sprinkle with chocolate chips. Allow chips to melt slightly, 2 to 3 minutes. Swirl chips slightly as they melt; leave some whole for a marbled effect. Cool; cut into bars.
Filed under: Butter Cookie Recipes | |
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