Featuring caramel, nuts, and chocolate on a shortbread crust, this recipe brings together two dessert favorites in one bite-size treat.
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 cup (2 sticks) butter, room temperature and divided
1 1/2 cups chopped pecans
1/2 cup packed dark brown sugar
1/2 cup light corn syrup
2 tbsp heavy cream
3/4 cup semi-sweet chocolate chips
Preheat oven to 350°F. Line a 9x13-inch baking pan with foil and coat with baking spray.
To a food processor, add the flour, granulated sugar, and ½ cup (1 stick) butter. Pulse until dough holds together. Press dough into pan in even layer. Use a fork to poke small holes in dough. Bake 15–20 min., until golden. Top with pecans.
In a heavy-duty medium pot, add remaining ½ cup (1 stick) butter, brown sugar, and corn syrup. Heat to a boil on high, about 5 min., stirring constantly. Remove from heat. Whisk in heavy cream and pinch of salt.
Pour caramel over pecans. Bake 10 min. Remove from oven and sprinkle with chocolate chips. Bake another 5 min., until chocolate melts. With a mini spatula, spread chocolate over pecans. Cool completely and then remove from pan using foil. Cut into 1x1-inch squares.