Thursday, December 26, 2013


1 cup all-purpose flour
1/2 cup white whole-wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups firmly packed brown sugar
1/2 cup butter, melted
2 large eggs
1 tbsp vanilla extract
1 cup coarsely chopped pecans
1 pkg (14-oz) caramels, unwrapped
1/4 cup milk

Preheat oven to 350 degrees.
Line a 13 x 9-inch baking pan with foil; lightly grease the foil; set aside.

Mix the flours, baking powder, cinnamon, and salt in a small mixing bowl; set aside.

In a large mixing bowl combine the brown sugar, butter, eggs, and vanilla until well blended.  Stir in the pecans.

Stir the flour mixture into the sugar/egg mixture; reserve 1 cup of this batter.

Spread the remaining batter over the bottom of the prepared baking pan and bake at 350 degrees 15 minutes or until firm.

In a microwavable bowl, microwave the caramels and milk together on high 2 or 3 minutes until caramels are melted, stirring often.  Cool around 5 minutes until slightly thickened.

Pour the caramel mixture over the baked layer in the pan, spreading to within 1/2-inch of the edge.

Drop the remaining batter over the caramel layer by the spoonfuls. Cut through the batter only with a knife, swirling to give a marbled effect.

Bake 15 to 20 minutes more or until the center is set.

Remove from oven and cool in the pan on a wire rack.

When cooled, cut into 24 bars.

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