Easy bar cookies with a shortbread crust, gooey caramel, toasted pecans, and chocolate drizzle.
Author:ellievance
Prep Time:20 min
Cook Time:30 min
Total Time:50 min
Yield:16 bars 1x
Category:Dessert Bars
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 cup chopped pecans, toasted
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough.
Press about two-thirds of the dough evenly into the bottom of the prepared baking pan to form the crust.
In a saucepan over medium heat, warm the sweetened condensed milk until it is smooth and pourable. Pour the warm caramel evenly over the crust.
Sprinkle the toasted chopped pecans over the caramel layer.
Crumble the remaining one-third of the dough over the pecans.
Bake for 25-30 minutes, or until the topping is golden brown and the caramel is bubbly.
Remove from oven and immediately sprinkle the chocolate chips over the hot bars. Let sit for 5 minutes to soften, then spread the melted chocolate evenly.
Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares.
Notes
For easier slicing, chill the bars in the refrigerator for at least 30 minutes before cutting.
Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
These bars are great for holiday cookie trays and bake sales.