1/2 cup chopped pecans or walnuts, toasted (optional)
1 (14-oz.) package caramels
1/3 cup half-and-half
How to Make It
Stir together first 5 ingredients in a large mixing bowl. Add butter, stirring until mixture is crumbly. Reserve half of mixture (about 2 3/4 cups). Press remaining half of mixture into bottom of a lightly greased 13- x 9-inch pan. Sprinkle evenly with chocolate morsels, and, if desired, pecans.
Microwave caramels and half-and-half in a microwave-safe bowl at MEDIUM (50% power) 3 minutes. Stir and microwave at MEDIUM 1 to 3 more minutes or until mixture is smooth. Let stand 1 minute. Pour evenly over chocolate morsels. Sprinkle evenly with reserved crumb mixture.
Bake at 350° for 30 minutes or until light golden brown. Cool in pan on a wire rack. Cut into bars.
Loved these, although I adjusted the recipe to be healthier from the beginning...I used fresh-milled spelt flour and replaced half the butter with 2 eggs (heeding LolaB10's review); and I found that 6 oz. (bittersweet) chocolate chips, 1/4 cup toasted walnuts and 5 oz. of caramels melted in 2T whole milk was plenty. The second time I substituted most of the brown sugar with granulated honey (and reduced the sugar by 1/4 cup) with fine results. These will go on the regular rotation, and I imagine the base would make a great oatmeal cookie recipe by itself.
I have made this recipe twice in last week for different parties, and it has been a hit both times. One review mentioned there not being any eggs in this recipes, there is no need for eggs in this recipes, also I haven't had any problems with it not baking through in the middle that the same review mentioned.
Great and easy recipe, I will make many more times!!!!
Didn't anyone notice that theyre are no eggs in this recipe? Also, these do not cook through in the middle. Probably it would be good to cook the first cookie layer for a little while first, then add the chocolate, etc. Also, toasting the nuts first made a big difference
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