Caramel Pecan Candy Bar Cookies

It's Food Porn Friday again and that means TREATS!! This recipe was chosen by Denise and I was so happy to see that when I looked it up I already had it marked to try. Surely that was a good omen, right? Yes indeedy it was a good omen for sure.

These cookies were super easy to make (love it) and were super easy to eat more than you should (also love...sort of) so approach with caution. It is baked in a small 8x8 or 9x9 baking dish so if you were taking these to a pot luck you would probably want to double the recipe. I loved how crispy the shortbread crust got with the caramel on top. I'm not always a shortbread fan but this was just the right ratio of cookie to topping. Next time I think I will add a little sea salt to the caramel. Randy discouraged me from that today but I think it would be truly awesome. The only suggestion that wasn't included in the original recipe that I would include would be to line your pan with parchment. The caramel really sticks to the edges of the pan and it's kind of difficult to get them out, parchment paper would solve that problem.

You should try them. Really.

Caramel Pecan Candy Bar Cookies
Baking in America-Greg Patent

4 T. butter (the recipe says unsalted but I used regular and it was fine)
1/3 c. firmly packed light brown sugar
2 tsp. vanilla extract
1/4 tsp salt
2/3 c. all purpose flour
40 caramels (I used a bag of Kraft caramel baking bits)
2 T. evaporated milk
1.2 c. finely chopped pecans

Preheat the oven to 375 degrees. Prepare an 8x8 baking dish; set aside.

In a large bowl, beat the butter, brown sugar, salt and 1 tsp of the vanilla with a mixer on medium speed 2-3 minutes. Stir in the flour thoroughly. The dough will be crumbly. Press dough firmly and evenly into the bottom of the prepared pan.

Bake for 15 minutes. Remove the pan from the oven and gently pat the crust back in place with a pot holder to level it. (Leave the oven on)

Meanwhile melt the caramels with the milk in a small saucepan over low heat. Stir until smooth. Stir in the remaining tsp of vanilla.

Scrape the caramel mixture from the pan and pour over the cookie crust. Tilt pan gently to level the caramel. Sprinkle the pecans evenly across the caramel. Bake for an additional 13-15 min or until the caramel topping is bubbly and puffy. Cool completely on a wire rack. Cut into bars with a sharp knife.

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