Sweet, swirly caramel and rich chocolate fill these easy-to-make pecan pie bars. For all the nuts in your life who love chocolate, too.

So, the holiday season is about to make its official start. Thanksgiving will arrive this year just about as late as it can be, meaning …

It’s fascinating how micro-trends pop-up on the interwebs. One day, Trend X is everywhere you look; the next, gone in a flash: Oreos in everything. Saffron in everything. Egg nog in everything.

This week alone, I’ve seen a dozen recipes for chewy, caramel-ly, nutty-somethings, just on the sites I regularly browse.

So I pinky-swear that I made this brittle before the deluge of nut caramels hit the interwebs. In fact, it started out as simple pistachio brittle, but then in subsequent rounds I added dark chocolate because it just seemed to be screaming for chocolate.

Or maybe that was me screaming. I can’t be too sure these days.

But then I scheduled this post for the week of Christmas because I thought no one would be doing a nut brittle just days before Christmas.  Psych!

The interwebs always has a way of showing who’s boss (and it’s rarely me [pout]).

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