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
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
No comments:
Post a Comment