Two Layer Varamel Pecan Bars


Caramel lovers rejoice! A crunchy brown sugar base holds a gooey layer of caramel topped with chopped pecans. Makes 20 bars.

Ingredients

  • 1/3 cup packed brown sugar
  • 1/4 cup butter or stick margarine, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • Cooking spray
  • 2 tablespoons fat-free milk
  • 40 small soft caramel candies
  • 1 teaspoon vanilla extract
  • 1/4 cup finely chopped pecans

Preparation

  • Preheat oven to 375°.
  • Beat the first 4 ingredients with a mixer at medium speed until well-blended. Lightly spoon flour into dry measuring cups, and level with a knife. Add flour to sugar mixture, stirring until well-blended. (Mixture will be crumbly.) Firmly press mixture into bottom of an 8-inch square baking pan coated with cooking spray. Bake at 375° for 15 minutes.
  • While crust is baking, combine milk and caramel candies in a medium sauce-pan. Place over low heat; cook until candies melt, stirring occasionally. Stir in 1 teaspoon vanilla; remove from heat.
  • Remove the crust from oven. Pour the caramel mixture evenly over hot crust. Sprinkle with pecans. Bake at 375° for 15 minutes. Cool completely on a wire rack.

Note: Try cutting the panful into four equal strips, using firm pressure with a large, heavy knife. After removing the strips, cut each crosswise into five pieces.

Nutritional Information

Amount per serving

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