Caramel-Pecan Triangles

Ingredients

• 4 cups firmly brown sugar light divided packed
• 0.5 cup cocoa 
• 0.5 cup plus dark
• 2 large eggs 
• 0.5 cup flour all-purpose
• 3.5 cups pecans toasted
• 1 teaspoon salt divided
• 0.8 cup butter unsalted
• 0.8 cup butter unsalted melted
• 1 teaspoon vanilla extract 
• 2 tablespoons vanilla extract 
• 0.7 cup whipping cream 

Equipment

• frying pan
• oven
• wire rack
• hand mixer
• aluminum foil
• candy thermometer

Directions

1. Line a 13- x 9-inch pan with aluminum foil; grease foil. Set aside.
2. Beat 1 cup brown sugar, melted butter, eggs, 1 teaspoon vanilla, and if desired, bourbon at medium speed with an electric mixer until smooth.
3. Combine flour, cocoa, and 1/2 teaspoon salt. Gradually add to brown sugar mixture, beating until blended.
4. Spread into prepared pan.
5. Bake at 375 for 15 minutes. Cool on a wire rack.
6. Bring 3/4 cup butter, syrup, remaining 3 cups brown sugar, and remaining 1/2 teaspoon salt to a boil, stirring constantly; boil, stirring constantly, until a candy thermometer registers 250 (hard ball stage).
7. Remove from heat; stir in whipping cream and 2 tablespoons vanilla until blended. Stir in pecans.
8. Pour over prepared crust.
9. Bake at 375 for 25 minutes. Cool on a wire rack; cover and chill 8 hours.
10. Cut into 12 squares; cut each square into 2 triangles. Store in refrigerator.