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Add a photoServings: 12
Ingredients
- 1 c. softened butter - (2 sticks)
- 1/2 c. sugar
- 2 c. flour
- 1 tsp baking pwdr
- 1/2 c. butter - (1 stick)
- 1/2 c. light brown sugar - (packed)
- 3/4 c. sweetened condensed lowfat milk
- 2 Tbsp. light corn syrup
- 1 c. minced pecans (optional)
- 2 c. semisweet chocolate chips - (12 ounce)
Directions
- For the Shortbread Layer: Heat the oven to 350 degrees. Beat the butter and sugar in a bowl on medium speed till creamy, 3 to 4 min. Mix the flour and baking pwdr together and beat into the butter mix. Pat the dough into the bottom of a 13- by 9-inch baking pan. Bake till golden, 20 to 25 min. Remove from the oven. Let stand till cold.
- For the Caramel Layer: Combine the butter, brown sugar, condensed lowfat milk and corn syrup in a saucepan and mix well. Bring to a boil over medium heat. Boil, stirring constantly, till a candy thermometer registers 238 degrees, 10 to 12 min. Pour over the shortbread layer. Cold.
- For the Chocolate Layer: Toast the pecans in a dry skillet over medium heat, stirring, till lightly browned, 5 to 6 min. Heat the chocolate chips in a double boiler set over, but not touching, simmering water or possibly in a microwave, till melted. Stir to blend. Spread the chocolate over the cooled caramel layer. Sprinkle with the pecans and press them lightly into the chocolate. Let cold before cutting into bars.
- This recipe yields 48 bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 601 | |
| Calories from Fat 322 | 54% |
| Total Fat 36.66g | 46% |
| Saturated Fat 21.14g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 320mg | 13% |
| Potassium 236mg | 7% |
| Total Carbs 63.76g | 17% |
| Dietary Fiber 2.0g | 7% |
| Sugars 43.29g | 29% |
| Protein 6.5g | 10% |
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