CHOCOLATE CRUST:
1 cup flour………………………………………1/2 cup cold butter, cut into cubes
1/4 cup dark unsweetened cocoa powder
1/4 cup dark brown sugar (or brown Splenda blend for sugar-free)
CARAMEL PECAN TOPPING:
About 1 cup pecans, chopped………………8 TB. butter (1/2 cup or 1 stick)
About 4-6 oz. chocolate chips (semi-sweet, dark or sugar-free)
1 cup brown sugar (or brown Splenda blend for sugar-free)
1/3 cup heavy cream…………………………..1 tsp. pure vanilla extract
***
Preheat oven to 350. Line a 9×9” baking dish with foil, and set aside.
In a food processor, combine the flour, cocoa powder, and brown sugar (or Splenda). Pulse until combined. Add the cold butter pieces and keep pulsing until the dough comes together (it will look crumbly at first, but I promise it WILL ball together, although it may take a minute or so).
Press dough into bottom of the pan. Bake for 10 minutes, while you prepare the CARAMEL topping. (NOTE: If you need to chop your pecans, do it now in the food processor ~ then you have time to wash and put it away before the crust is ready)
After 10 minutes, take the crust out of the oven. Sprinkle the pecans over the crust and then the chocolate chips.
CARAMEL TOPPING: Put the brown sugar (Splenda), butter, cream and vanilla into a large microwave-proof bowl and microwave for 1 minute. Whisk well. If the sugar ( Splenda Pour over the chocolate chips and pecans. ) isn’t dissolved, put it back in for 15-second intervals until sugar is dissolved; whisk.
Bake for 25-35 minutes (it may still be bubbly, but will set as it cools). Let cool completely before pulling it out by the foil and cutting in squares.
NOTE: The ones in the photos are sugar-free