2 Cups all purpose flour
1/4 tsp. salt
1 Cup brown sugar, firmly packed
1/2 Cup (1 stick) butter, room temp
1 Cup coarsely chopped pecans
1/2 Cup (1 stick) butter
3/4 Cup brown sugar, firmly packed
1/2 Cup semi-sweet chocolate chips
1/2 Cup white chocolate chips
Preheat oven to 350° F. Line a 9 x13 baking pan with nonstick foil.
Place rack in the center of oven.
In a large bowl beat flour, salt, 1 cup brown sugar and 1/2 cup butter on medium speed for about 2 minutes, scraping down sides of the bowl often. It should be of a graham cracker crumb consistency.
With a spatula, press mixture into the bottom of the prepared pan in an even layer.
Sprinkle with pecans and set aside.
Combine 1/2 cup brown sugar and 6 Tbsp butter in a heavy 1 qt. saucepan over medium heat.
Stir constantly until it begins to boil, then cook for 1 minute, continuing to stir.
Remove from heat and pour evenly over pecans.
Bake 18 to 20 minutes until bubbly and crust is golden brown. (The longer you bake, the harder they become.) Remove from oven.
Sprinkle immediately with chocolate chips, then white chocolate chips. Let rest for 3 minutes to soften the chocolates, then swirl with the tip of a sharp knife or toothpick to create a marbled effect.
Cool completely to room temperature before cutting into small bars.
Yields 36 to 48 cookie bars, depending on cut size.
These are a cross between crunchy toffee candy and cookies. They are quite rich, so cut them smaller than you would standard cookie bars.