Looking for a delicious recipe to wow everyone with your holiday baking? Well, I might be able to help you with that!
I posted a picture of the finished product on Instagram last week and received a lot of positive feedback. The least I can do for my loyal readers is deliver!
Funny story about this recipe. When I was first concocting it based off of several recipes for a “pecan pie bar” that I had found, I decided to use unsweetened chocolate in the filling because surely the caramel and the little bit of sugar I had used would sweeten it up.
WRONG.
OMG. Have you ever eaten unsweetened chocolate? Have you ever eaten it when you expected sweet chocolate? It is just terrible. I know that I am committing a no no by just saying terrible and chocolate in the same sentence, but it is true. So…take two on the recipe now using bittersweet chocolate. Just enough sweetness to take the edge off!
This is an easy dessert to make for a party or to throw into your regular Holiday cookie rotation. Pecan pie, chocolate and caramel? What could go wrong?
{Insert story about using unsweetened chocolate HERE! Otherwise, NOTHING!}
Enjoy!
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- 1 cup unsalted butter
- ½ cup brown sugar
- 2½ cups all purpose flour
- 1 tsp salt
- 3 large eggs, lightly beaten
- ¾ cup honey
- ½ cup brown sugar
- 1 tsp vanilla extract
- 10 ounces bittersweet chocolate, finely chopped
- 2 cups unsalted pecans, coarsely chopped
- 1 stick of salted butter
- ¾ cup brown sugar
- 4 tbsp heavy cream
- To make the Crust:
- Preheat oven to 350 degrees
- Line a 13x9 pan with parchment paper and lightly spray with cooking spray
- In a medium bowl, beat butter, brown sugar, flour and salt together
- Press into a 13x9 pan and bake for 30 minutes
- Allow to cool slightly
- To make the filling:
- In a large bowl, beat eggs, honey, brown sugar and vanilla
- Fold in chocolate and pecans
- Pour over crust
- Bake for 35-45 minutes or until set
- Allow to cool slightly
- While cooling, make the caramel
- To make the caramel:
- Place butter in a saucepan and begin heating
- Whisk in brown sugar
- Continue whisking until smooth and creamy
- Heat for 60 seconds without whisking, allowing it to bubble up
- Add in cream, whisking quickly
- When fully emulsified, turn off heat
- Allow to cool slightly
- To finish:
- Poke holes in the top of the slightly cooled bars
- Drizzle hot caramel all over, letting it seep into the bars.
- Cool completely before slicing.
- Serve and store leftovers in the refrigerator
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