ounces milk chocolate or 6 ounces semisweet chocolate, coarsely chopped
Serving Size: 1 (1896) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 115 g49 %
Total Fat 12.8 g19 %
Saturated Fat 5.9 g29 %
Cholesterol 21.8 mg
Sodium 70.4 mg
Dietary Fiber 0.9 g3 %
Sugars 22.4 g89 %
Protein 2.5 g
Heat oven to 350°F Line bottom and sides of 13x9-inch pan with foil. Combine flour, sugar and 1/4 teaspoon salt in medium bowl. Stir in melted butter until soft dough forms. Press dough over bottom of pan. Bake 25 to 30 minutes or until golden brown. Spray sides of foil above crust with cooking spray to prevent caramel from sticking.
Combine brown sugar, honey, 1/4 cup water and scant 1/2 teaspoon salt in large wide saucepan. Add 1/4 cup butter; cook over medium heat, stirring constantly with silicone spatula and scraping corners and bottom of pan as butter melts. From time to time, scrape mixture off spatula against top edge of pan and scrape sides of pan clean. Reduce heat to a moderate boil; stir and scrape pan 3 minutes or until sugar is dissolved.
Stir in sweetened condensed milk; return to a boil, stirring constantly and scraping sides, corners and bottom of pan. (Adjust heat so mixture boils actively but not too furiously.) Continue stirring and cooking 9 to 12 minutes or until mixture reaches 235°F Remove from heat; stir in vanilla.
Pour over crust; tilt baking pan to level caramel. Sprinkle with pecans and chocolate; let stand until caramel is cool and chocolate is set.
Lift foil to remove bars from pan. Remove foil; cut into bars. (Bars can be made 3 days ahead. Store in an airtight container.)
TIP *To toast pecans, place on baking sheet; bake at 350°F for 6 to 8 minutes or until slightly darker in color. Cool.