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