Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (115g) chopped pecans
  • 1 cup (175g) semisweet chocolate chips
  • 2 tbsp (30g) unsalted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Combine melted butter, sugar, flour, and salt in a bowl until a soft dough forms. Press the mixture firmly into the bottom of a parchment-lined 8x8 inch pan and bake for 12-15 minutes until edges are barely golden.
  2. In a saucepan over medium heat, melt butter and brown sugar into the condensed milk. Stir constantly until smooth and bubbling. Fold in the chopped pecans.
  3. Pour the caramel mixture over the hot shortbread crust and spread evenly. Return to the oven for 5-8 minutes to set the caramel.
  4. Melt chocolate chips and 2 tbsp of butter together using a microwave in 30-second bursts or a double boiler. Pour the chocolate over the caramel layer, tilting the pan to cover every corner.
  5. Let the bars cool at room temperature before transferring to the fridge for 2 hours to fully set.