Ingredients Jump to Instructions ↓

  1. Cookie base: 4 oz Unsweetened chocolate

  2. 3/4 c Butter

  3. 1 3/4 c Brown sugar; packed

  4. 1/2 ts Salt

  5. 2 Eggs; lightly beaten

  6. 1 1/2 c Flour

  7. Caramel topping: 1 1/3 c Brown sugar; packed

  8. 3/4 c Whipping cream

  9. 3/4 c Light corn syrup

  10. 1/3 c Butter

  11. 1/8 ts Salt

  12. 2 ts Vanilla

  13. 1 1/2 c Pecans, toasted; chopped

  14. Chocolate glaze: 2 oz Semisweet chocolate

  15. Coarsely chopped 1 tb Whipping cream

  16. 1 ts Vanilla

  17. 350. Butter a

  18. 9x13 pan. COOKIE BASE: In a heavy saucepan over low heat, warm chocolate and butter, stirring often, until just melted and smooth. Do not beat mixture more than necessary. Remove from heat, add brown sugar and salt, and beat by hand until smooth. Stir in vanilla and eggs. Add flour in

  19. 1/2 c increments, blending by hand after each addition. Spread evenly in buttered pan. Bake

  20. 25-30 minutes, or until toothpick inserted in center comes out clean. Cool on rack one hour. CARAMEL TOPPING: In heavy saucepan, combine all topping ingredients except vanilla. Cook over med-high heat, stiring occasionally, until mixture reaches

  21. 230 degrees on a candy thermometer or forms a 2-inch thread when dropped from a spoon--about 25 minutes. Immediately remove from heat, stir in vanilla and nuts. Spread hot caramel evenly over cookie base. Let stand until cool. CHOCOLATE GLAZE: Combine chocolate and cream in saucepan. Warm over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat, stir in vanilla. Drizzle over caramel in lacy pattern. Let chocolate set before cutting into 54 bars, about 1"x

  22. 2". Store airtight at room temp for 10 days. --


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