Directions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a bowl, mix together flour, brown sugar, and softened butter until crumbly. Press mixture firmly into the baking dish.
3. Bake crust for 15 minutes, then remove from oven and set aside.
4. In a saucepan, combine butter, brown sugar, milk, and condensed milk. Cook over medium heat, stirring constantly until the mixture thickens and reaches a caramel-like consistency, about 8–10 minutes.
5. Pour the caramel mixture evenly over the baked crust.
6. Immediately sprinkle chocolate chips on top of the hot caramel layer. Let sit for 2 minutes, then spread evenly with a spatula.
7. Sprinkle chopped pecans over the melted chocolate.
8. Allow to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes + chilling
Kcal: 380 kcal | Servings: 16 bars
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a bowl, mix together flour, brown sugar, and softened butter until crumbly. Press mixture firmly into the baking dish.
3. Bake crust for 15 minutes, then remove from oven and set aside.
4. In a saucepan, combine butter, brown sugar, milk, and condensed milk. Cook over medium heat, stirring constantly until the mixture thickens and reaches a caramel-like consistency, about 8–10 minutes.
5. Pour the caramel mixture evenly over the baked crust.
6. Immediately sprinkle chocolate chips on top of the hot caramel layer. Let sit for 2 minutes, then spread evenly with a spatula.
7. Sprinkle chopped pecans over the melted chocolate.
8. Allow to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes + chilling
Kcal: 380 kcal | Servings: 16 bars
