Pecan Toffee Caramel Chocolate Chip Layer Bars

For 24 Bars (9X13-inch pan of bars), Pecan Toffee Caramel Chocolate Chip Layer Bars keeps the list centered on vanilla extract, Pinch of salt and butter. Set aside about 45 minutes.

• Yield 24 Bars (9X13-inch pan of bars)
• Ready in 45 minutes
• Prep 15 minutes
• Cook 30 minutes

Ingredients

Crust

• 1 cup ( 227 g ) salted butter , room temperature
• ¾ cup ( 159 g ) light brown sugar
• 1 tablespoon vanilla extract
• 2 ¼ cups ( 320 g ) all-purpose flour
• Pinch of salt

Filling

• 1 (11-ounce) bag ( 312 g ) caramel bits or soft caramels , unwrapped
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons butter
• 1 teaspoon extract vanilla
• Coarse kosher salt

Topping

• 1 cup ( 170 g ) white chocolate chips
• 1 cup ( 170 g ) semisweet or bittersweet chocolate chips (ok, you can use milk chocolate chips if you have to)
• 1 cup ( 170 g ) Heath toffee bits
• 1 cup ( 120 g ) chopped pecans

Instructions

1. Preheat the oven to 350 degrees F. Line a metal 9X13-inch baking pan with foil and lightly grease the bottom and sides with nonstick cooking spray.
2. In a large bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, sugar, and vanilla until light in color, 1-2 minutes. Add the flour and salt; mix until combined. Reserve one cup of the mixture and reserve to use later. Press the rest of the dough into the bottom of the prepared pan. Bake for 8-10 minutes until just set and very lightly golden on the edges.
3. While the crust bakes, place the unwrapped caramels in a microwave-safe bowl. Add the sweetened condensed milk and butter. Microwave for 1-minute intervals, stirring in between, until the caramel mixture is melted and smooth. Stir in the vanilla and a pinch of coarse, kosher salt. Drizzle across the crust and spread evenly (it's ok if the crust is still warm).
4. Sprinkle the white chocolate chips, semisweet chocolate chips, toffee bits and pecans over the caramel layer. Crumble and drop the remaining dough over the top. Return the pan to the oven and bake for about 20-25 minutes until the caramel is bubbling and the edges are lightly golden.
5. Cool completely in the pan before cutting into squares.

Cool the pan before you lift the squares.