Caramel Pecan Cookie Bars
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 199199 cal |
| pro | 2 g2g pro |
| total fat | 13 g13g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 20 g20g carb |
| fibre | 1 g1g fibre |
| chol | 30 mg30mg chol |
| sodium | 48 mg48mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 55 iron |
| vit A | 99 vit A |
| folate | 55 folate |
With a crunchy top and too-good-to-be-true shortbread base, these buttery bars are guaranteed to become a part of your traditional Christmas repertoire.
Ingredients
- Sugar Cookie Dough recipe Sugar Cookie Dough recipe
- 1 cup unsalted butter 1 cup unsalted butter
- 1 cup packed brown sugar 1 cup packed brown sugar
- 1-1/2 cups toasted chopped pecans 1-1/2 cups toasted chopped pecans
- 2 oz semisweet chocolate , melted2 oz semisweet chocolate or bittersweet chocolate, melted
Preparation
Line 15- x 10-inch (40 x 25 cm) jelly roll pan with foil; grease foil. Press dough evenly into pan. Bake in centre of 375°F (190°C) oven for 20 minutes or until firm and golden. Let cool in pan on rack.
In saucepan, melt butter over medium heat; whisk in sugar until combined, being careful not to boil. Stir in pecans. Spread evenly over base.
Bake in centre of 375°F (190°C) oven for about 12 minutes or until bubbling. Let cool in pan on rack for 20 minutes. Remove from pan; cut into bars. Let cool completely on rack. Drizzle with chocolate. (Make-ahead: Store in airtight container for up to 3 days.)
Source : © CanadianLiving.com
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