Chocolate Caramel Pecan Cookies

from Heather Driscoll , Los Gatos, CA

 

Time to bake (1 hour)

 

Base

½ lb butter

1 cup brown sugar

1 large egg yolk

2 tsp vanilla

2 cups flour

2 cups chopped pecans

 

Caramel

6 Tbls butter

¾ cup brown sugar

¾ cup light corn syrup

Candy Thermometer

 

Topping

2 cups (12oz) Choc Chips

Optional: 1 cup sliced almonds

 

1.       Make Base: Beat butter w/brown sugar, then beat in egg yolk & vanilla.  Add flour and pecans.  Squeeze dough into compact ball.  Press into buttered, floured 10 by 15 inch pan.  Bake @ 350 degrees 15-20 minutes until golden brown.

2.       Caramel: While dough bakes, melt butter in pan on high heat.  Add brown sugar and corn syrup.  Stir until caramel mixture reaches 240 degrees on a thermometer (5-8 minutes).

3.       Pour caramel into crust and spread evenly.  Sprinkle chips over caramel.  When chocolate is soft (5 min), spread evenly.  If desired, sprinkle with almonds.

4.       Chill until firm (~1 hour).  Don’t wait much longer to cut, because the bars get even more firm.  Cut into 30 squares, then cut squares in half diagonally.

* Can be stored frozen or in air tight container