Ingredients:

  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • 1 cup unsalted butter, softened
  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • ¼ cup light corn syrup
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups coarsely chopped pecans
  • 1 ½ cups semisweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). In a large mixing bowl, combine flour, powdered sugar, and softened butter. Mix until a dough forms. Press the dough into the greased baking pan evenly.
  2. Bake for 15-20 minutes, until edges are lightly golden. Set aside.
  3. In a medium saucepan, melt 1 cup of butter over medium heat. Stir in brown sugar, corn syrup, and sweetened condensed milk.
  4. Bring to a boil, stirring constantly. Reduce heat, simmer for 5-7 minutes until thickened and deep caramel in color. Pour the caramel layer evenly over the baked crust.
  5. Sprinkle chopped pecans over the caramel layer. Bake for an additional 10-15 minutes, until caramel is bubbly and pecans are toasted.
  6. Remove from oven and sprinkle chocolate chips over the hot caramel and pecans. Let sit for a few minutes to melt, then spread evenly with a spatula.
  7. Allow the bars to cool completely at room temperature. Refrigerate for at least 1 hour to set chocolate.
  8. Once set, cut the bars into squares. Store leftovers in an airtight container at room temperature or in the refrigerator.