| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Unsalted butter; softened |
| 1/2 | c | Light brown sugar; firmly packed |
| 1 | c | Flour |
| 1/4 | ts | Salt |
| 1/2 | c | Pecans; coarsely chopped |
| 1 1/2 | c | Pecan halves |
| 1/2 | c | Brown sugar |
| 2/3 | c | Light brown sugar |
| 1 | ts | Vanilla |
| 1 1/2 | c | Milk chocolate chips |
INSTRUCTIONS
Cream butter and 1/2 cup brown sugar until light and fluffy. Mix together flour and salt and gradually add to butter/sugar mixture. Stir in 1/2 cup pecans. Pat crust mixture into bottom of 9x13-inch pan. Sprinkle 1 1/2 cups pecan halves on top of crust. Combine 1/2 cup brown sugar, 2/3 cup brown sugar in saucepan over medium heat. Stir constantly until it reaches a boil. Then boil for one minute, still stirring. Drizzle mixture over pecans. Bake at 350 degrees for 18-20 minutes or until caramel is bubbling. Sprinkle chocolate chips over top of bars and spread as they melt. Cool completely before cutting into squares. Recipe by: Sun Valley Celebrity & Local Heros Cookbook/Cutters of ID Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Dec 20, 1997
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