Ingredients
1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1/2 cup Biscoff creamy cookie spread1 large egg, room temperature1-1/4 cups self-rising flour2 cups pecan halves, coarsely chopped1 package (11 ounces) caramels3 tablespoons half-and-half cream1 teaspoon vanilla extract1 cup (6 ounces) dark chocolate chips1 tablespoon shortening
Preparation
Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes.
Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.
