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Caramel Pecan Cookie Butter Bars Exps Rc21 261580 B07 15 5b

Caramel-Pecan Cookie Butter Bars

TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling YIELD: 2 dozen.
These cookie butter bars were an instant hit in my house. I love cookie butter and thought this was another tasty way to use it. The bars freeze well, too. —Sherry Little, Cabot, Arkansas

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup Biscoff creamy cookie spread
  • 1 large egg, room temperature
  • 1-1/4 cups self-rising flour
  • 2 cups pecan halves, coarsely chopped
  • 1 package (11 ounces) caramels
  • 3 tablespoons half-and-half cream
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) dark chocolate chips
  • 1 tablespoon shortening

Directions

  • 1. Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes.
  • 2. Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack.
  • 3. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top; let stand until set. Cut into bars.

Nutrition Facts

1 bar: 285 calories, 17g fat (6g saturated fat), 20mg cholesterol, 149mg sodium, 34g carbohydrate (25g sugars, 2g fiber), 3g protein.

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