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
- Calories: 123
- Calories from fat: 34%
- Fat: 4.7g
- Saturated fat: 2.6g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.4g
- Protein: 1.4g
- Carbohydrate: 19.6g
- Fiber: 0.4g
- Cholesterol: 7mg
- Iron: 0.3mg
- Sodium: 94mg
- Calcium: 29mg
