Chocolate Caramel-Pecan Squares

19
Ingredients

25m
Prep Time

30-35m
Cook Time

55m
Ready In

recipe by:
KittenCal

"A KK's favorite! If you love Turtles you will love these! Plan ahead, these bars need to chill for 4 or more hours"

Original is 16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (77.6 g)
Calories 294.6
Total Fat - 17.6 g
Saturated Fat - 5.8 g
Cholesterol - 48.3 mg
Sodium - 232.5 mg
Total Carbohydrate - 31.9 g
Dietary Fiber - 1.3 g
Sugars - 23.2 g
Protein - 4.5 g
Calcium - 26.9 mg
Iron - 0.7 mg
Vitamin C - 0.4 mg
Thiamin - 0.1 mg

Step 1

Set oven to 350 degrees. Set the oven rack to the middle postion. Butter and flour a 9-inch baking pan (tap off excess flour in the pan).

Step 2

For the chocolate layer: In a heavy-bottomed saucepan, melt the chocolate and the butter over low heat, stirring until smooth; remove the pan from the heat, cool the mixture to lukewarm. Stir in the brown sugar and vanilla. Add in the eggs, one at a time, beating well with a wooden spoon, until the mixture is smooth and glossy. In a bowl, sift together the flour, baking powder and the salt; add to the chocolate mixture, beating JUST until the batter is combined well. Add in the mini chocolate chips (if using).

Step 3

Spread the batter evenly into the prepared baking pan.

Step 4

Bake in the middle of the oven for 30-35 minutes, or until the chocolate layer tests done. Cool completely on a rack.

Step 5

For the caramel-pecan layer: In a heavy-bottomed saucepan, bring the sugar, corn syrup, water and a pinch of salt to a boil over medium heat stirring until sugar is dissolved. Then boil the mixture WITHOUT stirring, until the mixture turns a golden caramel. Remove pan from the heat, and carefully add the cream and vanilla (be careful, the mixture will bubble up, and steam).

Step 6

Stir in the pecans, and QUICKLY pour the mixture over the chocolate layer in the pan, spreading evenly. Drizzle melted chocolate over the caramel for garnish if desired.