Caramel Pecan Bars

Serves:  about 40 squares, freezes well.

Prep Time: 20 min

Thanks to Elly for this recipe!

Cooking Time: 45 min

Total: 65 min

Base

1 cup flour
1/2 cup brown sugar
1/2 cup butter or margarine


Filling
2 cups pecans, coarsely chpped
1 cup flaked coconut, unsweetened
1 tin sweetened condensed milk (300ml)


Topping
1 1/2 cups chewy caramel candies (comes in individually wrapped pieces)
2 tbsp. milk
1/4 cup semi sweet chocolate chips

Directions

1. To make the crust, combine flour and sugar, then cut in the butter (you may have to use your hands).  Once it becomes crumbly, press firmly into a well greased 11"x8" cake pan.  Bake in a preheated oven at 350 F for 12 to 15 minutes, or until golden.  Remove from oven.
2. While the crust is cooking, make the filling by combining pecans, coconut and condensed milk in a saucepan.  Mix and heat over low heat until well combined.  Spread evenly over baked crust, then return to oven and bake for 25 to 30 minutes, until set.  Remove and let cool for 10 min.
3. To make the topping heat caramels and milk in saucepan over low heat.  Keep stirring until caramels have completely melted into a sauce.  Pour over the baked base and filling, and spread to the edges.
4. Sprinkle with chocolate chips and let cool.
5. With a sharp knife, cut into small squares.  Store in an air tight container or freeze.  Make sure to divide each layer with parchment paper so that they don't stick to one another.

Lightly adapted from robinhood.ca.