Ingredients
- 1 cup unsalted butter, softened
- 2 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 (11 oz) bag caramel bits (or wrapped caramels, unwrapped)
- 2 tablespoons heavy cream
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or lightly grease it.
- Cream the butter and brown sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time, then add the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture until combined.
- Press about two-thirds of the dough evenly into the prepared baking pan.
- In a saucepan, combine the chocolate chips and sweetened condensed milk over medium-low heat. Stir until smooth and fully melted. Spread this chocolate fudge layer over the dough in the pan.
- Melt the caramel bits with heavy cream in the microwave or on the stovetop, stirring until smooth. Drizzle the caramel evenly over the chocolate fudge layer.
- Sprinkle chopped pecans over the caramel layer.
- Drop spoonfuls of the remaining dough over the top — it won’t cover completely but will bake into a delicious topping.
- Bake for 25–30 minutes, or until the top is golden brown.
- Cool completely before cutting into bars for neat slices.
If you’d like, I can help you adapt this recipe for a no-bake version or different nuts — just say so!