Publisher Photo
Publisher Photo
These butterscotchy bars bring back fond memories of my grandma who loved to spoil us with good food. Whenever I give these treats away or take them to a buffet, folks request the recipe.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups pecan halves
  • 1 package (14 ounces) caramels
  • 1/4 cup heavy whipping cream
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 cup butterscotch chips

Directions

In a small bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Press into an ungreased 13-in. x 9-in. baking pan.
Bake at 350° for 12-14 minutes or until lightly browned. Cool on a wire rack. Sprinkle pecans over top.
In a microwave, melt caramels with cream; stir until smooth. Pour over pecans and spread evenly. Combine chocolate and butterscotch chips; spread over caramel layer.
Bake 5 minutes longer. Remove to wire rack. Run a knife through melted chips to swirl; cool completely. Cut into bars. Yield: 2 dozen.
Originally published as Pecan Caramel Bars in Country Woman Christmas Annual 2001, p47

Nutritional Facts

1 each: 348 calories, 18g fat (10g saturated fat), 18mg cholesterol, 103mg sodium, 45g carbohydrate (34g sugars, 2g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups pecan halves
  • 1 package (14 ounces) caramels
  • 1/4 cup heavy whipping cream
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 cup butterscotch chips
  1. In a small bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Press into an ungreased 13-in. x 9-in. baking pan.
  2. Bake at 350° for 12-14 minutes or until lightly browned. Cool on a wire rack. Sprinkle pecans over top.
  3. In a microwave, melt caramels with cream; stir until smooth. Pour over pecans and spread evenly. Combine chocolate and butterscotch chips; spread over caramel layer.
  4. Bake 5 minutes longer. Remove to wire rack. Run a knife through melted chips to swirl; cool completely. Cut into bars. Yield: 2 dozen.
Originally published as Pecan Caramel Bars in Country Woman Christmas Annual 2001, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forPecan Caramel Bars

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review