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Chocolate-Caramel-Pecan Pie Bars
Makes 9

It’s hard to make pecan pie even more decadent, but the addition of chocolate 
and caramel makes these bars an indulgent delight.

  • 1½ cups plus 2 tablespoons all-purpose flour, divided
  • 1 cup sugar, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ cup cold unsalted butter, cubed
  • ⅔ cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup coarsely chopped pecans
  • ¾ cup chopped semisweet chocolate
  • Garnish: hot caramel topping*, slightly warmed
  1. Preheat oven to 350°. Line a 9-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with baking spray with flour.
  2. In a medium bowl, whisk together 1½ cups flour, ⅓ cup sugar, and ¼ teaspoon salt. Using a pastry blender or 2 forks, cut in cold butter until butter is in pea-size pieces and mixture is crumbly. Press mixture into bottom of prepared pan.
  3. Bake until edges have lightly browned and center is dry, 15 to 20 minutes. Let cool on a wire rack for 15 minutes. 
  4. In a medium bowl, combine remaining ⅔ cup sugar, remaining 2 tablespoons flour, and remaining ½ teaspoon salt. Whisk in corn syrup, melted butter, vanilla, and eggs. Sprinkle pecans and chocolate onto prepared crust. Pour sugar mixture over pecans and chocolate.
  5. Bake until edges are golden, 15 to 20 minutes. Let cool slightly on a wire rack, about 10 minutes. Remove from pan and refrigerate until chilled, about 30 minutes. Cut into squares. Garnish with warm caramel topping, if desired.

*We used Smucker’s Hot Caramel Topping.