These choc pecan caramel bars are wicked. Really wicked. They are sinful, naughty, devilish and bad for you in the best possible kind of way. Without pretense to anything but pleasure, these choc pecan caramel bars are pure indulgence.
With pecans, dark & white chocolate chips and coconut all bound together by thick, luscious, rich caramel how can these sinful delights be anything by delicious. The chocolate studded caramel topping rests upon a butternut snap biscuit base that not only holds the entire delicious show together but adds an anzac biscuit style of flavour to the mix that works superbly with the pecans and caramel.
In a bowl the chocolate chips, both dark and white, are combined with the coconut and pecans. The chocolate mixture is then, lovingly sprinkled evenly over the awaiting biscuit base. A can of condensed milk is then opened and drizzled over the entire mixture and placed into a preheated oven. Once in the oven you will smell the condensed milk turning into luscious caramel and watch the top of the bars form a golden brown chewy crust.
These choc pecan caramel bars make the perfect treat, they’re a breeze to prepare and even easier to devour. Enjoy. K x
Choc Pecan Caramel Bars
1 packet of butternut snap biscuits (250g)
2 tbs butter, melted
½ cup white chocolate chips
½ cup dark chocolate chips
½ cup shredded coconut
1 x 395g tin sweetened condensed milk
Preheat oven to 170°C. Place biscuits in a food processor and blitz until crumbs are formed. Add butter and pulse until the consistency of wet sand is achieved. Use your fingertips to press the biscuit crumbs into the base of a lined 20cm rectangle tin. Set aside.
Place white & dark chocolate chips, coconut and pecans in a medium bowl and stir to combine. Sprinkle the chocolate mixture evenly over the prepared biscuit base. Slowly drizzle the can of condensed milk evenly over the mixture. Place in oven for 20 to 25 minutes or until the top is golden and the centre is set. Serves 12.