1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups graham cracker crumbs
3/4 cup unsalted butter, melted
1 pound vanilla caramels
1/4 cup heavy cream
3/4 cup coarsely chopped pecans
1 cup peanut butter chips
1/2 cup unsalted butter
6 ounces unsweetened chocolate
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
Preheat the oven to 350˚F. Grease the sides of a 9x13 pan.
In a small bowl, combine the flour, baking powder, and salt. Set aside.
In a medium sized bowl, combine the graham cracker crumbs and melted butter. Press firmly into the prepared pan.
In a medium sized saucepan over low heat, melt the caramels with the cream, stirring occasionally, until smooth. Remove from the heat and pour over the graham cracker crust, spreading evenly with a rubber spatula. Sprinkle the pecans and peanut butter chips over the caramel mixture.
In a medium sized saucepan over low heat, melt the butter and chocolate, stirring occasionally, until smooth. Remove from the heat, transfer to a large mixing bowl, and allow the mixture to cool for 5 minutes. Add the sugar, eggs, and vanilla and beat well on a high speed. Add the flour mixture, starting on a low speed, and gradually increasing to a high speed until well combined. Pour this mixture over the pecans and peanut butter chips.
Place in the oven for about 30 minutes. Whatever happens, do not let overbake.
Cool at room temperature and allow to set before cutting into bars.
Source: adapted from The Magnolia Bakery Cookbook