For the chocolate drizzle:

½ c semisweet chocolate chips

–plus–

a little bit of vegetable oil

Instructions:

1· Preheat oven
Turn your oven up to reach a temperature of three hundred and fifty Fahrenheit (175 degrees Celsius). Prepare an eight inch by eight inch baking pan by greasing it with parchment paper which is folded in such a way that it hangs over the sides.

2· Make shortbread crust
Blend flour with granulated sugar into one bowl. Use either pastry cutter or fork for cutting in cold butter until mixture has crumb texture. Spread this mixture uniformly into prepared baking pan’s bottom.

3.Make the dough:

In the preheated oven, bake the crust for 15-18 minutes or until it turns a little golden brown at the edges. Take out of oven and let cool slightly while preparing caramel filling.

4. Create caramel filling:

In a saucepan, melt butter over medium heat. Add brown sugar, corn syrup and sweetened condensed milk. Keep stirring till it boils. Lower the temperature to simmer and cook for another five minutes stirring continuously until thickened just enough. Remove from heat and stir in vanilla extract and toasted pecans.

5. Put them together:Continue reading…