2 cups all-purpose flour
1cup firmly packed brown sugar
½cup Land O Lakes Sweet Cream Butter, softened (I always used salted)
Preheat oven to 350 degrees. In a 3-quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2″ pan.
*** Now you need 1cup whole pecan halves (not chopped) ***
Then you have the caramel layer.
? cups Land O Lakes Sweet Cream Butter(again, I used salted)
½cup firmly packed brown sugar
1cup milk chocolate chips
Caramel Layer: In a heavy 1-quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly.
Now it’s time to assemble:
Sprinkle the pecans over the unbaked crust. I know it says to use them whole, not chopped, but I liked them broken up. It seemed to allow the gooey caramel to cover them more.
Pour the caramel evenly over the pecans and crust.
Bake at 350 degrees for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven.
This part is fun. Immediately sprinkle the chips over the hot bars. Allow the chips to melt slightly (2-3 minutes). Then slightly swirl the chips as they melt; leave some whole for a marbled effect.
Cool completely; cut into 3-4 dozen bars.
Just try to wait until they’re cool to eat them!
A cookie that masquerades as candy! Can’t beat that.