Chocolate Pecan Caramel Squares

Special people deserve special treats.

The caramel-pecan topping used here is also available as a standalone recipe: Chocolate-Pecan Caramel Topping.

Ingredients

• 2 cups (480 ml) all purpose flour
• 1 cup (240 ml) golden brown sugar
• 1/4 teaspoon (1 ml) salt
• 3/4 cup (180 ml) plus 6 tablespoons (90 ml) chilled unsalted butter, cut into 1/2-inch (1 cm) cubes
• 2/3 cup (160 ml) sugar
• 6 tablespoons (90 ml) heavy whipping cream
• 1/4 cup (60 ml) honey
• 6 ounces (170 g) pecans, coarsely chopped
• 4 ounces (115 g) bittersweet chocolate

Method

1. Preheat the oven to 350° (175°C). Line a 13 x 9 x 2-inch (33x23x5 cm) metal baking pan with foil and spray the foil with Pam.
2. Mix the flour, brown sugar, and salt in a processor 5 seconds. Add 3/4 cup (180 ml) butter; using on/off turns, process until coarse meal forms. Transfer to the pan and press firmly and evenly onto the bottom of the pan. Bake the crust until golden, about 20 minutes. Maintain the oven temperature.
3. Bring 6 tablespoons (90 ml) butter, 2/3 cup (160 ml) sugar, the cream, and the honey to a boil in a heavy small saucepan, stirring until the sugar dissolves and the butter melts. Boil until about 8 minutes or until golden. Stir in the nuts.
4. Spoon the hot nut mixture evenly over the crust in the pan. Return to the oven and bake until the entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using the foil as an aid, lift from the pan. Carefully peel the foil from the edges. Cut the warm cookie into 1 1/2-inch (4 cm) squares. Cool the cookies completely.
5. Melt the chocolate in a small metal bowl set over a saucepan of simmering water until warm to the touch. Remove the bowl from over the water. Drizzle each cookie with the melted chocolate and place on a cooling rack. Chill until the chocolate is set, about 1 hour.

This is a Keeper!