NRW: Chocky Chunk Chunk

2 Dec

Two years ago I made this for my husband and he has been begging for it ever since. Little does he know, I’m surprising him with a batch for Christmas. I may even add some marshmallows in there.

INGREDIENTS:
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips
2 cups pecans

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 C).
2.In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1 1/4 cup flour until evenly crumbly. Press into 9″ square baking pan. Bake for 20 minutes.
3.In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust. Spread pecans on top and then cool until it begins to firm.
4.Melt chocolate and pour over caramel layer. Cover the layer completely.Chill the sheet of bars, but don’t let it get too cold.
5.Cut into small squares, and serve.

Advice:

  • Poke the cookie mixture with a fork several times before placing it in the oven, and then several times after taking it out of the oven. This helps the caramel adhere to the cookie.
  • Get a candy thermometer for the caramel. You want to heat the sugar mixture to 250′. If you don’t have a candy thermometer, drop a bit of the sugar mixture into a cup of cold water. If the caramel hardens it is probably the right temperature. If the caramel is still soft to the touch when removed form the water, you need to cook it a bit longer. 
  • Do not do not do not let the bars get too cold before cutting or they will be hard as heck to cut. Also, make sure to cut them into little squares. There’s a lot of bang in these bars!

Enjoy!

~HG

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