Carmel-Chocolate Pecan Bars

Picture ripped off of the Land ‘o Lakes website 

When I had the bottom layer in the pan, I got skeptical that this would work well. It turned out fantastic, is pretty, fast and easy.

2 c all purpose flour
1 cup firmly packed brown sugar
1/2 cup butter
1 cup pecan halves

2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup semi-sweet chocolate chips

Heat oven to 350. Combine all crust ingredients except pecans in a bowl and beat until mixture resembles fine crumbs. Press into bottom of ungreased 13X9 baking pan. Place pecans evenly over unbaked crust. Combine 2/3 cup butter and 1/2 cup brown sugar in 1 quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil, stirring constantly, 1 minute. Pour mixture evenly over pecans. Bake 18-22 minutes or until carmel layer is bubble (DO NOT overbake). Remove from oven and immediately sprinkle with chips; allow to melt slightly before swirling melted chips over bars. Cool completely and cut into 36 bars.


5 thoughts on “Carmel-Chocolate Pecan Bars

  1. justbarefoot

    Oh, and I’d also like to see a category for CHICKEN DUMPS! BTW, I love this little cooking blog you’ve got going. Seriously. LOVE.

  2. daily amusing

    I was searching for this kind of a blog for months now. Actually lost the hope of finding one, but here i am :) Thanks for the great articles! Looking forward for a little read after dinner :)

  3. justbarefoot

    Hey, I tried these this afternoon and they are DELICIOUS. Mine doesn’t look nearly as pretty as the picture, but my tastebuds don’t seem to mind!

  4. J. Soine

    Julie, I left work early to buy the ingredients for this recepie! I did the same thing with your b&cheddar soup. However, I used 1/4 cup pepper rather than what the recepie called for on accident! Woopsie!

    Love your recepie blog. Thanks to Shanelle’s blogging, I have a recepie site to TRY and cook for her dad!


    Grandma Doreen Soine


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