Butter is just one of those things... that I love... which may be the reason I so often find myself perusing the Land O Lakes butter website. I think I may be a butter groupie, butters biggest fan, I just really really like it. Ok, so now that I sound like a complete crazy. Let's get to the recipe. Buttery, brown sugar shortbread base, covered by a layer of pecans, covered by a layer of homemade brown sugar caramel, covered by decadent swirls of creamy white chocolate. These bars are SWEET, cut em small folks. They will knock that sweet tooth right out of the park. That said, they are kinda fabulous.
Crumbly shortbread, buttery sticky caramel... the PECANS... oh man.. must. resist. eating. whole. batch...
Caramel Pecan Praline Bars
Adapted from here
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup Butter, softened
1 cup pecan halves
2/3 cup Butter
1/2 cup firmly packed brown sugar
1 cup white chocolate chips
Heat oven to 350°F.
Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbs.
Press onto bottom of ungreased 13x9-inch baking pan.
Place pecans evenly over unbaked crust.
Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1 minute, stirring constantly.
Pour evenly over pecans and crust.
Bake for 18 to 22 minutes or until entire caramel layer is bubbly. (DO NOT OVERBAKE.) Remove from oven.
Immediately sprinkle with chips; allow to melt slightly (2 to 3 minutes).
Swirl chips leaving some whole for a marbled effect.