INGREDIENTS :
- 2 sticks unsalted butter, softened and divided
- 1 cup powdered sugar
- 1 ¼ cup flour
- ⅓ cup cocoa powder
- 1 (14 oz) can sweetened condensed milk
- 2 teaspoons vanilla
- 1 cup caramel baking chips
- ½ cup chopped almonds, pecans or walnuts
- 4 tablespoons heavy cream
- 1 teaspoon salt
PREPARATION :
- Set aside 2 tablespoons of butter.
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper.
- In a large bowl, beat sugar and 1 ¾ sticks butter until fluffy. Slowly add cocoa powder and flour and mix until well incorporated.
- Transfer batter to baking dish. Press to spread around baking dish. Bake for 15 minutes.
- In a medium saucepan on low heat, melt 2 tablespoons butter with sweetened condensed milk. Stir until thickened, remove from heat and add vanilla. Pour sauce over top of baked crust. Return to oven and bake until golden brown, 8-10 minutes.
- Toast nuts in a dry pan until fragrant. Cool slightly then rough chop and set aside.
- Melt caramel chips in microwave with 4 tablespoons heavy cream; 30 second intervals, stirring each time, for 2 minutes. Fold nuts and salt into caramel sauce, and pour over top and spread out to edges. Cool completely before cutting into bars.
