Prep: 25 mins | Bake: 25 mins + cooling | Makes: 4 dozen

Ingredients:

1 1/2 cups all-purpose flour

1 cup confectioners’ sugar

1/2 cup cornstarch

1 tsp sea salt

1 cup cold unsalted butter, cubed

Filling:

3/4 cup unsalted butter

1 1/2 cups packed brown sugar

1/2 cup dark corn syrup

1/2 tsp sea salt

1/2 cup milk chocolate chips

2/4 cup heavy cream

1 tsp vanilla extract

4 cups coarsely chopped pecans, toasted

Instructions:

  1. Preheat oven to 350°F. Line two 9×13″ pans with foil, letting ends extend up and over sides of pan.
  2. Place flour, confectioners’ sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans/ Bake 10-12 mins oor until light brown. Cool on a wire rack.
  3. For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat to medium; stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts.
  4. Bake 12-15 mins or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift bars out of pans. Cut into bars. Stor in an airtight container.