Chocolate Pecan Caramel Candy Bars 2010

• 1 12 cups all-purpose flour
• 12 cup chilled unsalted butter
• 12 cup light brown sugar, firmly packed
• 6 tablespoons unsalted butter, room temperature
• 1 cup dark brown sugar, firmly packed
• 3 tablespoons honey
• 2 tablespoons maple syrup or 2 tablespoons corn syrup
• 3 tablespoons heavy cream
• 1 12 cups pecans or 1 12 cups walnuts, chopped
• 12 cup semi-sweet chocolate chips

1. Line 9 x 13 pan with greased foil, making sure you have overhand on each long side to lift out for easier cutting.
2. Preheat oven 350 degrees.
3. Place light brown sugar and flour into a bowl, add chilled butter, I usually grate it, and mix with pie blender blade or forks until like peas, as you would a pie crust.
4. Transfer topan and bake for 12 minutes.
5. In saucepan heat the butter, add the dark brown sugar, honey and syrup, and cream over medium heat and bring to a boil, stirring to make sure all is combined.Once it has come to a full rolling boil time it for one minute, turn off heat.
6. Remove and pour over the cooked base while still hot and bubbling.
7. Sprinkle the pecans evenly over the topping.
8. Return to the 350 degree oven and bake again for another 12 minutes to 15 minutes.
9. Until the whole carmelly filling is bubbling all over top.
10. Remove from oven.
11. Sprinkle with the chocolate chips evenly.
12. Let sit until melted then swirl over top lightly.
13. Let cool completely.
14. Lift out of pan, invert, peel off the foil.
15. Cut ito bars.
16. Store in air tight container, with waxed paper between each layer.
17. Stack for gift giving with a small piece of waxed paper between each bar, cello wrap and tie with ribbon.
18. A nice stack of of five works nicely.

flour, butter, light brown sugar, unsalted butter, brown sugar, honey, maple syrup, heavy cream, pecans, semisweet chocolate chips

Taken from www.food.com/recipe/chocolate-pecan-caramel-candy-bars-2010-443078 (may not work)