My youngest daughter snuggled up to me on the couch last week while I was perusing a cooking magazine and spied this recipe for Caramel and Chocolate Pecan Bars. The recipe looked pretty decadent and I asked her if she wouldn't prefer a nice broccoli stir-fry instead. That didn't receive a warm response, but we sauntered over to the Crispy Kitchen to see if we had all the ingredients.
No pecans in the cupboard, but I had arrived at the supermarket recently when a bunch of the bulk items were price reduced and scored a big bag of 99 cents a pound sliced almonds (and I got wheat-free tamari almonds too for 99 cents, woohoo!). We made the recipe gluten-free also, by substituting in Bob's Red Mill baking mix for the regular flour and it worked out well. I threw some more sliced almonds on top and this batch of delicious cookies were added to our cooking rotation. You can't go wrong with chocolate, caramel and nuts.