These are a take-off on turtle candies. Loaded with chocolate chips and pecans and topped with gooey caramel. And all you need are two bowls and a spoon to mix them up.
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed dark brown sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1 1/2 cups pecan halves, toasted*
12 caramels, halved
24 pecan halves, toasted
2 oz. semisweet chocolate, chopped
1/2 teaspoon shortening
Heat oven to 325°F. Line 9-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.
In A medium bowl, stir together flour, baking powder and salt. In large bowl, stir together brown sugar and butter until smoothly blended. Whisk in eggs and vanilla until blended. Stir in flour mixture just until incorporated. Stir in chocolate chips and 1 1/2 cups pecan halves. (Batter will be very thick.)
Spread batter in pan.
Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out with moist crumbs attached (be careful not to hit chocolate chips). Don't overbake. Remove from oven.
Immediately place caramel halves on top of bars. Return bars to oven; bake 2 to 4 minutes or until caramels are soft and slightly melted. Top caramels with 24 pecan halves. Cool completely on wire rack.
Place chocolate and shortening in small microwave-safe bowl; microwave 20 to 60 seconds or until melted, stirring occasionally. Drizzle over bars. Let stand until set. Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and store at room temperature.)
To toast pecan halves, place on baking sheet; bake at 325°F. for 7 to 9 minutes or until slightly darker in color. Cool.
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