Prep: 20 minutes; Cook: 30 minutes.

Rose Levy Berenbaum
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Basic Cookie Dough. Press it evenly into the bottom of a pan with a spatula, pressing down at the edges so dough doesn't form a rim after baking. Freeze dough for 15 minutes. Prick holes all over to keep it flat during baking. Bake for 25 minutes or until golden brown.

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  • Make ganache by placing bittersweet chocolate and milk in a small heatproof bowl. Microwave on HIGH for 1 minute, stirring every 10 seconds until the chocolate melts and the mixture is smooth; stir in 1 teaspoon vanilla extract. Scrape the ganache onto the baked cookie square and spread it almost to the edge. Sprinkle pecans evenly over the top and set aside.

  • To make caramel, combine sugar, corn syrup, and water in a heavy saucepan over medium-high heat. Cook, stirring mixture gently, just until the sugar dissolves. Stop stirring completely and allow it to boil until it turns a golden brown, about 4 minutes. Remove from heat and stir in warmed whipping cream (it will bubble up). Stir gently until the mixture is smooth. (If lumpy, return it to low heat while stirring.) Cool 1 minute and stir in 1/2 teaspoon vanilla extract. Let caramel cool for 2 minutes before drizzling over the pecan layer with a spoon. Refrigerate pan for at least 1 hour to set the ganache and caramel before cutting into bars. Store 3 days at room temperature, 1 week in the refrigerator.

Nutrition Facts

165 calories; fat 11g; saturated fat 4g; mono fat 3g; poly fat 1g; protein 2g; carbohydrates 18g; fiber 1g; cholesterol 11mg; iron 1mg; sodium 66mg; calcium 10mg.