I’m not gonna lie, this was my favorite part of Thanksgiving dinner! YUM-O! Courtney wanted a pecan pie but when I showed her this, she was fine without a pie. It’s the perfect mix of sweet and savory.
1 box refrigerated pie crusts, softened as per box instructions
1 1/2 cups coarsely chopped pecan halves
1 cup packed brown sugar
1/4 cup water
1 teaspoon vanilla
1/2 cup salted caramel topping (I couldn’t find salted so just used straight up caramel)
1/2 cup chocolate chips
1/2 teaspoon coarse salt
1 Heat oven to 450. Line 15 x 10″ jelly roll pan (cookie sheet with sides), with parchment paper, allowing edges to overhand on two sides. Press crusts in bottom of pan, cutting to fit and moistening seams with finger dipped in water, pressing seams firmly to seal. Once bottom is covered, use additional crust, cut into strips, along edges of pan to thicken edges. Do not prick crust. Bake 11 – 13 minutes or until golden brown.
2 Heat pecans, brown sugar, water and vanilla to boiling over medium heat, stirring constantly. Boil and stir 3 minutes. Immediately spread evenly over hot crust. Drizzle topping over pecan mixture.
3 Bake 3 – 5 minutes or until caramel is bubbly in center. Sprinkle with chocolate chips and salt. Cool pan on rack for 30 minutes then place uncovered in fridge for 30 minutes or until chocolate chips are set. Lift from pan and cut or break into pieces.
recipe from Pillsbury