Caramel is an intimidating thing to create. Usually when I need to whip up a batch, I make sure I have plenty of ingredients on hand for at least a second attempt, if not a third. Not being blessed with patience, my willingness to endure the process more than once speaks for the value of caramel itself.
Everything about making these bars is simple, including the caramel layer. No candy thermometer necessary! How amazing is it that two simple ingredients like butter and sugar can turn into caramel in a matter of minutes?
My fascination with caramel aside, there are other components of these bars worth mentioning. There’s the sweet, buttery crust. And pecans. (Hey, did you know that I like pecans?) Plus, there’s chocolate on top of all of this.
Quinn and I really liked these. Maybe a little too much. They weren’t share-worthy. And I mean that in a good way.
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