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Rosemary Caramel Pecan Bars with Chocolate

Wine Pairing: Rex Goliath Shiraz

Ingredients

• Crust

  • 3 sticks butter, room temperature
  • 1/4 cup + 2 Tablespoons sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt

• Topping

  • 1 cup sugar
  • 1/4 cup water
  • Pinch of cream of tartar
  • 1/2 cup heavy cream
  • 1/2 teaspoon finely chopped fresh rosemary
  • Pinch of salt
  • 3/4 cup pecan pieces
  • 3/4 cup walnut pieces
  • 3/4 cup semi-sweet chocolate chunks

Directions

Preheat: oven to 350°F.

Make Crust: In a mixer beat butter with sugar until light and fluffy, about 3 minutes. Add eggs one at a time and mix well. Add vanilla and mix well. In a small bowl sift together flour, baking powder, and salt and add. Mix until just combined.

Press mixture into an ungreased 13x9 pan up the sides to form an even crust on bottom and up about 1" on side of pan. Prick bottom and sides of crust with a fork and bake in oven until just set and beginning to turn golden, about 15 minutes. Set aside to cool slightly.

Topping: While crust is baking, in a small saucepan combine sugar, water and cream of tartar over high heat (do not stir) until sugar begins to caramelize and turn a golden-amber color. Swirl pan very gently to get an even color. Turn off heat and very slowly pour in cream (mixture will bubble vigorously) and then add rosemary and salt. Stir in nuts and pour evenly over crust.

Bake: for 15 minutes, then pull pan out of oven and sprinkle chocolate evenly over topping and bake another 10 minutes, or until crust is golden and topping is bubbling. Set aside to cool and cut into bars.

Makes 18 bars