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1 3/4 cups all-purpose flour
1 cup brown sugar
1/4 tsp salt
1/4 tsp baking powder
1/2 cup unsalted butter, at room temperature
1/2 tsp vanilla
2 1/2 cups chopped pecans
3/4 cup brown sugar, lightly packed
1/2 cup unsalted butter, at room temperature
1/2 cup corn syrup
1/2 tsp vanilla
pinch of salt
8 squares semi-sweet chocolate, chopped, about 1 1/2 cups
Preheat oven to 350F (180C). For crust, line a 9x13 in (3L) baking dish with parchment. In a mixing bowl, combine flour, 1 cup (250 mL) brown sugar, salt, baking powder, 1/2 cup butter and vanilla. Beat with an electric mixer at medium speed until well blended, at least 2 min. Or beat with a wooden spoon. Press into prepared pan. Sprinkle with pecans, then gently pat into crust. Bake in centre of preheated oven for 10 min.
Meanwhile, prepare topping: In a small saucepan, combine remaining brown sugar, butter, corn syrup, vanilla and salt. Cook over medium heat, stirring often, until mixture comes to a boil, about 3 minutes. Boil for 1 minute, stirring constantly. Pour over crust. Bake in centre of oven until topping is bubbly, from 18 to 22 minutes
Remove pan from oven. Sprinkle with chocolate right away. Return to oven until chocolate starts to melt, about 5 minutes. Remove to a rack and immediately spread chocolate over top.
Cool, then cut into bars. Store in an airtight container with layers separated by sheets of waxed paper. Bars will keep well in a cool dry place for up to 2 weeks. Because of caramel and chocolate, we don't recommend freezing.
Calories 204, Protein 1.7g, Carbohydrates 19.4g, Fat 14.4g.
The irresistible trio of caramel, chocolate and pecans covers a rich brown sugar-shortbread crust. The yummy bars are appealing on a table of sweets, and in a festive tin, make a very welcome hostess gift.