Ingredients:

  • 1/2 cup (115g) unsalted butter, cubed
  • 1 cup (200g) light brown sugar, packed
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) sea salt
  • 1 1/2 cups (170g) toasted pecans, roughly chopped
  • 10 oz (285g) dark chocolate (70% cocoa), chopped
  • 1 tbsp (15g) coconut oil

Instructions:

  1. Combine the butter, brown sugar, and sweetened condensed milk in a heavy-bottomed saucepan over medium heat.
  2. Stir constantly with a rubber spatula until the mixture reaches a simmer, then monitor with a candy thermometer until it reaches exactly 240°F (115°C), the soft-ball stage.
  3. Remove from heat immediately and stir in the vanilla extract and sea salt.
  4. Fold the toasted pecans into the hot caramel until evenly distributed.
  5. Pour the mixture into an 8x8 inch pan lined with parchment paper and smooth the top with a spatula.
  6. Allow the caramel to set at room temperature for 30 minutes before refrigerating.
  7. Gently melt the dark chocolate and coconut oil using a double boiler or microwave in 30-second bursts, stirring in between until fluid.
  8. Pour the melted chocolate over the chilled caramel layer and tilt the pan to spread it evenly.
  9. Refrigerate for at least 2 hours to set completely.
  10. Lift the parchment paper out and slice into 16 uniform squares using a hot knife.