Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups graham cracker crumbs
- 1/2 cup powdered sugar
- 1 cup packed brown sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Combine butter, graham cracker crumbs, and powdered sugar; press into a 9×13 inch baking dish.
- Bake for 10 minutes until golden. Remove and let cool slightly.
- In a saucepan, combine brown sugar, evaporated milk, and vanilla; bring to a boil and simmer for 5 minutes. Pour over cooled crust.
- Sprinkle chocolate chips evenly over the caramel layer. Let sit for 2 minutes, then spread with a spatula.
- Sprinkle chopped pecans over the chocolate. Refrigerate for at least 2 hours before slicing and serving.
Notes
- For extra flavor, add a pinch of sea salt to the caramel topping.
- Store in an airtight container in the fridge for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking, No-Bake Topping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 1.5 inches)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg