Caramel & Chocolate Pecan Bars

Caramel & Choc Bars 2Caramel & Chocolate Pecan Bars

Brown sugar, butter, pecans, coconut and chocolate are all baked into these unbelievably delicious bars!  They are great for holidays as well as every day.  If you are not a fan of coconut then feel free to leave the coconut layer out of this recipe.



2 Cups Unbleached Flour

1 Cup Packed Light Brown Sugar

1/2 Cup Softened Butter

1 Cup Chopped Pecans

Caramel Layer:

2/3Cup Butter

1/2 Cup Packed Light Brown Sugar


1 Cup Sweetened Shredded Coconut


2 Cups Semi-Sweet Chocolate Chips

Preheat your oven to 350º.  In a large size bowl combine the flour, brown sugar and softened butter for the crust.  Beat on a medium speed, with an electric mixer, until the mixture looks like fine crumbs.  Transfer to the bottom of a parchment paper lined 13×9 inch baking pan.  Press evenly into the bottom of the pan.  Sprinkle the pecans evenly over the unbaked crust.  Sprinkle the 1 cup of coconut evenly over the pecans.  Set aside.  In a medium size saucepan combine the 2/3 cup butter and 1/2 cup brown sugar.  Cook over a medium heat and bring to a boil.  Continue to cook for 1 more minute after bringing to a boil.  Make sure to stir constantly.  Remove from the heat and pour the caramel mixture evenly over the pecans, coconut and crust.  Place into the oven and bake for 20 to 30 minutes.  Remember that every oven heats differently so make sure to check at 20 minutes.  The entire caramel layer should be bubbly, but make sure not to overbake.  Remove from the oven and immediately sprinkle the chocolate chips on top.  Allow to slightly melt and then spread the melted chips over the bars.  Cook completely and then cut into bars.  Makes about 36 bars (depending on how large or small you cut the bars).


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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