Wednesday, April 29, 2009

Cookie of the Day: Two Layer Caramel-Pecan bars

1/3 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
cooking spray
2 tablespoons milk
40 small soft caramel candies
1 teaspoon vanilla extract
1/4 cup finely chopped pecans

Preheat oven to 375 degrees.

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 into bottom on an 8 inch square baking pan coated with cooking spray.

Bake at 375 degrees 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 175 degrees for 15 minutes.

Cool completely on a wire rack.

Makes about 20 bars.

Cooking Light December 2000
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