Two-Layer Caramel-Pecan Bars

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

Yield: 20 bars (serving size: 1 bar)
Recipe from Cooking Light

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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

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

  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.
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.

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