CHOCOLATE-CARAMEL-PECAN PIE BARS
Makes 9
1½ cups plus 2 tablespoons all-purpose flour, divided
1 cup sugar, divided
¾ teaspoon kosher salt, divided
¾ cup cold unsalted butter, cubed
⅔ cup light corn syrup
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
¾ cup chopped semisweet chocolate
Garnish: warmed hot caramel topping*
1. Preheat oven to 350°. Line a 9-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with baking spray with flour.
2. In a medium bowl, whisk together 1½ cups flour, ⅓ cup sugar, and ¼ teaspoon salt. Using a pastry blender or 2 forks, cut in cold butter until butter is in pea-size pieces and mixture is crumbly. Press mixture into bottom of prepared pan.
3. Bake until edges are lightly browned and center is dry, 15 to 20 minutes. Let cool on a wire rack for 15 minutes. Leave oven on.
In another medium bowl, combine remaining ⅔ cup sugar, remaining 2 tablespoons flour, and remaining ½ teaspoon salt. Whisk in corn syrup, eggs, melted butter, and vanilla. Sprinkle pecans
