Holiday: Cookies
Two-Layer Caramel-Pecan Bars
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
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.
Yield: 20 bars (serving size: 1 bar)
NUTRITION PER SERVING
CALORIES 123(34% from fat); FAT 4.7g(sat 2.6g,mono 1.5g,poly 0.4g); PROTEIN 1.4g; CHOLESTEROL 7mg; CALCIUM 29mg; SODIUM 94mg; FIBER 0.4g; IRON 0.3mg; CARBOHYDRATE 19.6g