Two-Layer Caramel-Pecan Bars

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

Yield: 20 bars (serving size: 1 bar)

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

Preheat oven to 375°.

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.

Nutritional Information

Calories:

123 (34% from fat)

Fat:

4.7g (sat 2.6g,mono 1.5g,poly 0.4g)

Protein:

1.4g

Carbohydrate:

19.6g

Fiber:

0.4g

Cholesterol:

7mg

Iron:

0.3mg

Sodium:

94mg

Calcium:

29mg

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown., Cooking Light, DECEMBER 2000