Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light December 2000

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
20 bars (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Chef'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.

Nutrition Facts

123 calories; calories from fat 34%; fat 4.7g; saturated fat 2.6g; mono fat 1.5g; poly fat 0.4g; protein 1.4g; carbohydrates 19.6g; fiber 0.4g; cholesterol 7mg; iron 0.3mg; sodium 94mg; calcium 29mg.
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