I adapted my version of this recipe from the one I found at http://www.whiskandaprayer.com/.
I used semi-sweet chocolate chips instead of white chocolate and used a smaller baking pan so they would be a bit thicker.
Caramel Pecan Praline Bars
2 cups all purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup pecan halves
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup chocolate chips (your preference of flavor)
Heat oven to 350.
Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbes.
Press onto bottom of ungreased 13X9 baking pan. Use a smaller pan for a thicker bar.
Place pecans evenly over unbaked crust. Combine 2/3 cup butter and 1/2 cup brown sugar in 1 quart saucepan. Cook over medium heat, stirring contantly, until entire surfaceof mixture begins to boil. Boil 1 minute, stirring contantly.
Pour evenly over pecans and crust.
Bake for 18-22 minutes or until entire caramel layer is bubbly. DO NOT OVERBAKE. Remove from oven.
Immediately sprinkle with chips; allow to melt slightly (2-3 minutes). Swirl chips leaving some whole for a marbled effect.
Cool completely. Cut into bars.
Pour a big glass of milk and enjoy!
This recipe is really easy to make. I whipped it up quick to take to a Harvester Meeting. As for the taste: gooey goodness! No need to say more.
Let me know if you try this out. It is definitely worth it!
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