Melanie Poudrier of East Hawley brought these treats to our Illumination party on December 7. She told me that everyone to whom she serves them asks for the recipe, and I understood why as soon as I tasted them. They’re lovely and extremely buttery; slice them very small! I had a little trouble extracting them so next time I make them I plan to line the pan with aluminum foil.
for the crust:
2 cups flour
1 cup brown sugar, firmly packed
1/2 cup (1 stick) sweet butter, softened
for the filling:
1 to 1-1/2 cups pecan or walnut halves
2/3 cup sweet butter
1/2 cup brown sugar, firmly packed
for the topping:
1 cup chocolate chips (or half chocolate and half butterscotch chips)
Preheat the oven to 350 degrees. Combine the crust ingredients, beating them at low speed until you have fine particles. Press the crust into the bottom of an ungreased 9-by-13-inch baking pan.
Sprinkle the pecans over the crust.
Next, make the remainder of the filling. In a 1-quart saucepan, combine the butter and brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a full boil (4 to 5 minutes). Boil 1 minute, stirring constantly. Pour over the pecans.
Bake the bars for 18 to 20 minutes, or until the filling is bubbly. Remove the pan from the oven, and immediately sprinkle the chips over the bars. Allow them to melt for a minute or two; then swirl the chips a bit as they melt. Cool the bars completely; then remove them from the pan, and slice them into bars. Makes about 3 dozen, depending on how large your slices are.