Chocolate Caramel Chews

Yields:	54 bars
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	Preparation	25 minutes
	Cooking	30 minutes
	Ready In	120 minutes

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Ingredients


Cookie base
4	ounces	chocolate unsweetened
3/4	cup	butter
1 3/4	cups	brown sugar	packed
1/2	teaspoon	salt
2	teaspoons	vanilla extract
2	large	eggs	lightly beaten
1 1/2	cups	flour, all-purpose

Caramel topping
1 1/3	cups	brown sugar	packed
3/4	cup	heavy whipping cream
3/4	cup	corn syrup, light
1/3	cup	butter
1/8	teaspoon	salt
2	teaspoons	vanilla extract
1 1/2	cups	pecans	toasted, chopped

Chocolate glaze
2	ounces	chocolate (semi-sweet)	semi-sweet, coarsely chopped
1	tablespoon	heavy whipping cream
1	teaspoon	vanilla extract

Directions

Preheat oven to 350 degrees F.

Butter a 9x13 pan.

COOKIE BASE: In a heavy saucepan over low heat, warm chocolate and butter, stirring often, until just melted and smooth.

Do not beat mixture more than necessary.

Remove from heat, add brown sugar and salt, and beat by hand until smooth.

Stir in vanilla and eggs.

Add flour in 1/2 cup increments, blending by hand after each addition.

Spread evenly in buttered pan.

Bake 25-30 minutes, or until toothpick inserted in center comes out clean.

Cool on rack one hour.

CARAMEL TOPPING: In heavy saucepan, combine all topping ingredients except vanilla.

Cook over med-high heat, stiring occasionally, until mixture reaches 230 degrees on a candy thermometer or forms a 2-inch thread when dropped from a spoon---about 25 minutes.

Immediately remove from heat, stir in vanilla and nuts.

Spread hot caramel evenly over cookie base.

Let stand until cool.

CHOCOLATE GLAZE: Combine chocolate and cream in saucepan.

Warm over low heat, stirring constantly, until chocolate is melted and smooth.

Remove from heat, stir in vanilla.

Drizzle over caramel in lacy pattern.

Let chocolate set before cutting into 54 bars, about 1 x 2 inch.

Store airtight at room temp for 10 days.

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