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Chocolate Caramel Pecan Squares

Chocolate Caramel Pecan Squares: Your New Favorite Dessert

Indulge in Chocolate Caramel Pecan Squares, a perfect blend of chocolate, caramel, and pecans for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 57 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Butter Cold for perfect crumbly texture
  • 1 cup Brown Sugar Adds sweetness and moisture
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if needed
For the Caramel Layer
  • 1 can Sweetened Condensed Milk Look for dairy-free options for vegan
  • 1 cup Pecans Toast for enhanced flavor
For the Chocolate Topping
  • 1 cup Chocolate Chips Opt for dark chocolate for deeper flavor
  • 1 teaspoon Vanilla Extract Enhances overall flavor

Equipment

  • mixing bowl
  • Saucepan
  • 9x9-inch baking pan
  • Microwave-safe bowl
  • spatula

Method
 

Prepare the Crust
  1. In a mixing bowl, combine melted butter and brown sugar until smooth. Gradually add all-purpose flour, mixing until crumbly. Press into a greased 9x9-inch baking pan. Bake at 350°F for 10-12 minutes until edges are golden.
Make the Caramel Pecan Layer
  1. In a saucepan over medium heat, combine sweetened condensed milk and chopped pecans. Stir continuously for 5-7 minutes until thickened into a caramel-like consistency. Pour over the baked crust.
Add the Chocolate Topping
  1. Melt chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Spread evenly over the caramel layer.
Cool Completely
  1. Allow the pan to cool at room temperature for at least 30 minutes to let layers set properly before cutting.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, use cold butter for the crust, stir constantly while making caramel, allow chocolate to cool slightly before spreading, and be patient while cooling before cutting.

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