# What You'll Need:
→ Base
01 - 1 cup all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
→ Caramel Layer
05 - 1/2 cup packed light brown sugar
06 - 1/4 cup unsalted butter
07 - 2 tablespoons heavy cream
08 - 1/4 teaspoon salt
09 - 1 teaspoon root beer extract
→ Topping
10 - 3/4 cup pecan halves, toasted and roughly chopped
11 - 1/4 cup caramel candies, melted, optional for drizzle
12 - Flaky sea salt, optional for garnish
# How to Make It:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring excess hangs over the sides for easier removal.
02 - In a mixing bowl, beat together the softened butter and powdered sugar until the mixture is light and fluffy. Add the all-purpose flour and salt, blending until a soft cohesive dough forms.
03 - Press the dough evenly into the prepared pan. Bake for 12 to 14 minutes, or until the edges turn lightly golden. Remove from the oven and allow to cool slightly.
04 - Combine brown sugar and butter in a saucepan over medium heat. Stir continuously until the mixture is melted and smooth, about 2 minutes.
05 - Add heavy cream and salt to the pan, stirring constantly for 2 to 3 minutes until the caramel thickens slightly. Remove from heat and incorporate root beer extract.
06 - Pour the caramel mixture evenly over the cooled base. Sprinkle toasted and chopped pecans on top, gently pressing them into the caramel.
07 - Drizzle with melted caramel candies for additional sweetness if desired. Sprinkle flaky sea salt over the top as a finishing touch.
08 - Cool the pan completely at room temperature, then refrigerate for 30 minutes for easier slicing. Lift out using parchment overhang and use a sharp knife to cut into 24 even squares.
