Chocolate Caramel Pecan Cookies
from Heather Driscoll , Los Gatos, CA
Time to bake (1 hour)
½ lb butter
1 cup brown sugar
1 large egg yolk
2 tsp vanilla
2 cups flour
2 cups chopped pecans
6 Tbls butter
¾ cup brown sugar
¾ cup light corn syrup
2 cups (12oz) Choc Chips
Optional: 1 cup sliced almonds
1. Make Base: Beat butter w/brown sugar, then beat in egg yolk & vanilla. Add flour and pecans. Squeeze dough into compact ball. Press into buttered, floured 10 by 15 inch pan. Bake @ 350 degrees 15-20 minutes until golden brown.
2.Caramel: While dough bakes, melt butter in pan on high heat. Add brown sugar and corn syrup. Stir until caramel mixture reaches 240 degrees on a thermometer (5-8 minutes).
3.Pour caramel into crust and spread evenly. Sprinkle chips over caramel. When chocolate is soft (5 min), spread evenly. If desired, sprinkle with almonds.
4.Chill until firm (~1 hour). Don’t wait much longer to cut, because the bars get even more firm. Cut into 30 squares, then cut squares in half diagonally.
* Can be stored frozen or in air tight container
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