| 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
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”