Recipe by Redneck Epicurean
This is a spin on a recipe I got at the TOH cooking school I just attended. The original used the new peanut butter/chocolate morsels, but I wanted something different. I used the caramel ones, slathered on some sugar-free ice cream, and it was deeevine! The filling is VERY rich, so cut the sugar where you can.
Top Review by ShortyBond
These were very good. I did have some trouble with the baking of them though. After 14 minutes mine were burned on the edges, and I had to pull them out. The middle was fine, but the edges had to be thrown away. I have a gas oven, so I'm not sure if this attributed although it normally doesn't. I served them with plain homemade vanilla ice cream and they were scrumptious. I also omitted the pecans since I don't care for them. Thanks. I will be making this again.
- 2 cups chocolate graham cracker crumbs or 2 cups graham cracker crumbs
- 1⁄2 cup butter, melted
- 1⁄3 cup sugar or 1⁄3 cup Splenda granular
- 1 2⁄3 cups Nestle milk chocolate and caramel swirled morsels
- 14 ounces sweetened condensed milk (or Sweetened Condensed Milk Substitute for Diabetics Sweetened Condensed Milk Substitute for Diabetics)
- 1 teaspoon vanilla
- 1 cup coarsely chopped pecans
Directions See How It's Made
- Preheat the oven to 350 degrees.
- Prepare the crust by mixing the ingredients and pressing into an ungreased 9x13 pan.
- Microwave 1 cup of the morsels, the sweetened condensed milk, and the vanilla until melted, starting with one minute on high power. Stir to combine, microwaving at 15 second intervals if chips are not melted completely. Pour on to crust and top with nuts and remaining chips.
- Bake 20-25 minutes or until edges are bubbling. Cool completely in the pan on a wire rack and cut into bars.
- Serve with some Dulce de leche ice cream or vanilla with a drizzle of caramel topping and a sprinkling of pecans.