In mixing bowl, beat butter and 3/4 cup sugar until creamy. Beat in eggs and vanilla. Add flour and baking powder. Fold in caramel bits and 1/4 cup chopped pecans. Batter will be very sticky.
Divide in half, form each half in a 10inch by 3inch log on a parchment paper lined baking sheet. Sprinkle with coarse sugar. Bake in a 350 degree oven for 25-30 minutes. Remove and allow to cool on pan 15 minutes. Cut into 1inch slices, and arrange slices upright in pan. Bake an additional 20 minutes. Cool completely.
When cool, dip bottom of biscotti in melted dark chocolate, sprinkle immediately with remaining cup of chopped pecans. Allow to set. Enjoy.
Notes
Melting chocolate – When melting chocolate in the microwave, do so in 30 second increments, stirring after each interval until the chocolate is smooth no lumps remain.
Make sure to leave some space between biscotti when you lay them on the baking sheet for their second time in the oven. This will help them bake evenly on all sides.
Store these biscotti in an airtight container or ziploc bag for up to 2 weeks. You may want to put a sheet of wax paper or parchment paper between layers to prevent the chocolate from sticking together over time.
You can freeze both the biscotti dough and the baked biscotti. Freezing biscotti after baking will result in a biscuit that’s less crunchy. To help them crisp up again after thawing, you can heat them in the oven for a few minutes before serving.