Chocolate Caramel Pecan Cookies

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