These are a favorite any time of year, they freeze really well, My mother always made them around the holidays. They are actually pretty easy to make. The recipe calls for pecans, but I'm sure you can substitute other nuts. Almonds or cashews would be good I'm sure.
COOKIE RECIPE HELP
INGREDIENTS
Caramel:
2/3 cups butter
1/2 cup firmly packed dark or light brown sugar
Crust:
2 cups unbleached all purpose flour, spoon into measuring cup and level to rim
1 cup dark or light brown sugar, packed
1/2 cup (1 stick) softened unsalted butter
Plus:
1 cup whole pecan halves
1 cup milk chocolate chips
INSTRUCTIONS
Caramel:
1. In heavy saucepan, combine sugar and butter
2. Cook over medium heat until boiling (be careful not to burn), stirring constantly.
3. Set aside to cool slightly before using in the bar recipe.
Bars:
1. Position an oven shelf to the middle of the oven. Preheat oven to 350 degrees F.
2. In bowl of a mixer, combine crust ingredients.
3. Mix at medium speed until well mixed (fine sandlike consistency).
4. Pat firmly into an ungreased 9- x 13-inch pan (use spatula – must be firmly packed so caramel doesn't soak through crust.)
5. Sprinkle pecans evenly over unbaked crust.
6. Spread caramel recipe evenly over crust and pecans.
7. Bake for 18-22 minutes or until the caramel is bubbling.
8. Take out of oven, place on a wire cake rack, and wait 5 minutes to cool caramel.
9. Sprinkle chips over crust while still warm, and allow to melt (2-3 minutes)
10. Swirl melted chips over top.
11. Allow to cool completely.
SERVE
Cut into bars.
STORAGE
Store at room temperature for a few days. Bars freeze nicely for a month or more.
