Everyone adores these layered caramel bars. They’re so rich that a small portion is enough to satisfy a sweet tooth—but watch out! They still disappear in a flash!
—JEANNIE KLUGH LANCASTER, PA
PREP: 20 MIN. • BAKE: 15 MIN. + CHILLING • MAKES: 2 DOZEN
1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cups all-purpose flour
CARAMEL LAYER
1 package (14 ounces) caramels
1/3 cup butter, cubed
1/3 cup evaporated milk
1 2/3 cups confectioners’ sugar
1 cup chopped pecans
CHOCOLATE DRIZZLE
1/4 cup semisweet chocolate chips
1 teaspoon shortening
1. Preheat oven to 350°. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the flour until blended. Press into a greased 13x9-in. baking dish. Bake 12-15 minutes or until the bars are golden brown.
2. In a small saucepan over medium-low heat, melt caramels and butter with milk until smooth, stirring occasionally. Remove from heat; stir in confectioners’ sugar and pecans. Spread over crust.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over caramel layer. Cover and refrigerate 2 hours or until firm. Cut into bars.