Featuring caramel, nuts, and chocolate on a shortbread crust, this recipe brings together two dessert favorites in one bite-size treat.
1. Preheat oven to 350°F. Line a 9x13-inch baking pan with foil and coat with baking spray.
2. 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.
3. In a heavy-duty medium pot, add remaining ½ cup (1 stick) butter, brown sugar, and corn syrup. Heat to a boil on high, stirring constantly. Whisk in heavy cream and pinch of salt. Remove from heat.
4. Pour caramel over pecans. Bake 15–20 min., until caramel is golden and crust is golden brown. Remove from oven and sprinkle with chocolate chips. Bake another 10–15 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.