[make: Chocolate Caramel Pecan Squares]

It's been a LOOOOONG time since I posted a recipe.  This one is from the new "Bravo" book from Best of Bridge.  I made it this weekend, and brought it backstage at our Christmas Production ... it was a hit. 

I've had a lot of requests for the recipe - so here it is.

Enjoy!

Chocolate Caramel Pecan Squares

Base:
2 cups flour
1 cup packed brown sugar
1/2 cup butter
1 1/2 cups pecan halves

Filling:

1 cup butter
3/4 cup packed brown sugar
3 tbsp whipping cream

1 cup chocolate chips

Directions:

Base:  Preheat oven to 350F.  Grease a 13x9 baking dish and then line it with parchment paper, with about an inch overhang.  Crumble base ingredients together (except pecans!), until resembling course bread crumbs (or you can pulse them in your food processor).  Pat into the bottom of prepared baking dish and sprinkle with pecans.  Bake for 10 minutes - or until crust is partially cooked.  Remove from oven, leaving the oven on.

Filling:  In a saucepan, melt butter and brown sugar over medium heat.  Bring to a boil, stirring constantly for one minute.  Remove from heat and whisk in cream.

Carefully pour filling over pecans.  Bake for 12-15 minutes, checking periodically to make sure it isn't burning!  Cook until set (it becomes frothy-looking).  Remove from oven, and sprinkle chocolate chips over top.  Let stand until chocolate chips are melted, and run a fork through to create "swirls".  Refrigerate for 2 hours.  Using the edged of the parchment paper as handles, remove from pan and transfer to a cutting board.  Using a sharp knife, cut into bars.  Crust is FIRM - so use a sharp knife.

Can be frozen.