Chocolate -Pecan Caramel Candy Bars

These are basically snicker bars but better from the Christmas cookie book by lou seibert pappas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 F. Line a 9 x 13 baking pan with aluminum foil and grease the foil

Step 2

in a food processor or in a bowl, combine the flour and sugar and pulse briefly or stir to mix. oven set to 350 F.

Step 3

Add the butter and process or mix until crumbly. Transfer to the prepared pan and pat evenly and firmly into the bottom of the pan, making sure to get all they way into the corners. It will seem thin.

Step 4

Bake 12 minutes. Transfer the pan to a rack. Leave the oven set to 350 F.

Step 5

make the caramel topping: in a saucepan, heat the butter over low heat until it melts and bubbles.

Step 6

Add the brown sugar, honey, cream and maple syrup and bring to a boil over medium heat, stirring constantly. Let boil without stirring for 1 minute. Pour over the hot crust and sprinkle evenly with nuts.

Step 7

Return pan to oven and bake for 12 - 15 minutes, or until caramel layer is bubbly.

Step 8

Remove from the oven and sprinkle with the chocolate ships. Let melt for 1-2 minutes, then swirl with a spatula. Let cook. Invert the baking sheet onto a rack, lift the pan and peel off the foil Cut into 1 1/2 x 2 inch bars.

Step 9

Store the bars between sheet of waxed paper in an airtight container for up to 1 week