This Recipe was made with

Windmill Windmill



  • 2 cups Archway Windmill Cookie Crumbs
  • 1 cup butter, melted
  • 1 cup toasted pecans, finely chopped


  • 3/4 cup cold unsalted butter, cut into chunks
  • 1 cup plus
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup light corn corn syrup
  • 2 tablespoons light cream
  • 2 1/2 teaspoons vanilla
  • 2 1/4 cups pecans, chopped
  • 1 cup semisweet chocolate morsels


Mix crust ingredients and press into a 9x13 baking pan. Bake at 350ºF for 20 minutes. Cool completely.


  1. In a medium, heavy saucepan, combine the butter, brown sugar, salt, corn syrup and cream.
  2. Bring to a boil over medium heat and cook, stirring occasionally, 4 minutes.
  3. Remove from the heat. Stir in the vanilla and pecans.
  4. Spread the topping evenly over the bar crust.
  5. Bake in the middle of the oven 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.
  6. Transfer the pan to a wire rack and let stand until just cooled to warm.
  7. Sprinkle on the chocolate morsels and let sit until melted.
  8. Using a table knife, spread the melted chocolate over the topping and let cool.
  9. Using a large, sharp knife, cut the slab into 32 bars, wiping the knife clean between cuts.