Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
2 cups all-purpose flour
1/2 teaspoon salt
1 can (14 oz) sweetened condensed milk
1/2 cup butter (for caramel layer)
2 cups semisweet chocolate chunks or chips
1 1/2 cups chopped pecans
Instructions
Preheat Oven
Heat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.Make the Crust
Cream together 1 cup butter and brown sugar until fluffy.
Add flour and salt, mixing until crumbly dough forms.
Press evenly into the prepared pan.
Bake 12–15 minutes until lightly golden.
Prepare Caramel Layer
In a saucepan, combine sweetened condensed milk and 1/2 cup butter.
Cook over medium heat, stirring constantly, until mixture thickens and turns a light caramel color (about 8–10 minutes).
Pour evenly over baked crust.
Bake Again
Return pan to oven for 12–15 minutes until caramel layer is bubbly.
Add Chocolate & Pecans
Immediately sprinkle chocolate chunks over hot caramel. Let sit 2–3 minutes to soften, then spread gently into a smooth layer.
Sprinkle chopped pecans evenly over chocolate. Press lightly so they stick.
Cool & Cut
Let bars cool completely at room temp (or refrigerate for faster setting).
Cut into squares or bars and enjoy!
Tips ✨
For extra crunch, toast pecans lightly before sprinkling on top.
Swap semisweet chocolate with dark chocolate for a richer bite.
These bars keep well in an airtight container for up to 5 days, or freeze for up to 2 months.