Ingredients
3/4 cup butter, divided1 package (17-1/2 ounces) sugar cookie mix4 large eggs, room temperature, divided use1/2 teaspoon ground cinnamon1 ounce semisweet chocolate, chopped1-1/2 cups packed brown sugar2 tablespoons bourbon1 teaspoon vanilla extract1 cup coarsely chopped pecansCARAMEL SAUCE:3/4 cup packed brown sugar6 tablespoons butter, cubed1/2 cup heavy whipping creamCHOCOLATE WHIPPED CREAM:1/2 cup heavy whipping cream1 tablespoon confectioners’ sugar1 tablespoon baking cocoa
Preparation
Preheat oven to 350°. In a microwave, melt 1/2 cup butter in a large microwave-safe bowl. Stir in cookie mix, 1 egg and cinnamon. Spread into a greased 13x9-in. baking pan. Bake until edges are lightly browned, 12-15 minutes. Remove to a wire rack.
Meanwhile, in a small saucepan, melt chocolate and remaining 1/4 cup butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and remaining 3 eggs until blended. Stir in bourbon, vanilla and chocolate mixture. Stir in pecans. Pour over warm cookie crust. Bake until top is golden brown, 15-20 minutes. Cool completely in pan on a wire rack.
For caramel sauce, in a small saucepan, cook and stir brown sugar and butter over medium heat until butter is melted. Gradually add cream; bring to a boil. Cook and stir until slightly thickened, 10-12 minutes. Remove from the heat. Cool completely.
For chocolate whipped cream, in a large bowl, beat cream, confectioners’ sugar and cocoa until stiff peaks form. Serve bars with caramel sauce and chocolate whipped cream.
