Caramel Pecan Cookie Bars
This recipe makes 36 servings
|Per bar: about||-|
|total fat||13 g|
|sat. fat||6 g|
- Portion size: 36 bars
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.
- Sugar Cookie Dough recipe
- 1 cup 1cupunsalted butter
- 1 cup 1cuppacked brown sugar
- 1-1/2 cups 1-1/2cupstoasted chopped pecanpecans
- 2 oz 2ozsemisweet chocolate or bittersweet chocolate, melted
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