Prep Time 10m
Cook Time 30m
Ready Time 105m
Yield 48 bars

  • 2 cups sugar
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 2/3 cup unsweetened cocoa
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • Crisco® Original No-Stick Cooking Spray
  • 36 pecan halves
  • 1/2 cup Smucker's® Caramel Flavored Topping
  • 3 tablespoons Smucker's® Hot Fudge Microwaveable Topping
  • 1/3 cup pecans, chopped
Preparation Directions
  • Step 1Heat oven to 350°F. Combine sugar, flour, cocoa and salt in medium bowl. Stir in butter, eggs and vanilla; mix well. Dough will be very stiff.
  • Step 2Spray a 9 x 13-inch baking dish with no-stick cooking spray. Spread dough into prepared dish. Arrange pecan halves on dough (6 rows crosswise and 6 rows down). Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • Step 3Place caramel topping in small microwave-safe bowl. Microwave on HIGH until hot and bubbly (1 to 2 minutes). Spread over hot bars. Sprinkle with chopped pecans.
  • Step 4Place hot fudge topping in small resealable food storage bag; snip off very small corner of bag and squeeze bag to drizzle topping over caramel-pecan layer. Cool completely. Refrigerate bars about 1 hour for easier cutting.
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