ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Two-Layer Caramel-Pecan Bars

Two-Layer Caramel-Pecan Bars
Yield

20 bars (serving size: 1 bar)

These bars have a crunchy brown sugar base and a gooey caramel top. Everyone wins!

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

Nutrition Information

  • calories 123
  • caloriesfromfat 34 %
  • fat 4.7 g
  • satfat 2.6 g
  • monofat 1.5 g
  • polyfat 0.4 g
  • protein 1.4 g
  • carbohydrate 19.6 g
  • fiber 0.4 g
  • cholesterol 7 mg
  • iron 0.3 mg
  • sodium 94 mg
  • calcium 29 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

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.