Pecans, chocolate and caramel atop a shortbread cookie crust.
Original recipe makes 48 bars
Ingredients
PAM® Original No-Stick Cooking Spray
2 cups Ultragrain® All Purpose Flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup Fleischmann’s® Unsalted-stick
1 (14 ounce) package caramels, unwrapped
1 tablespoon reduced fat (2%) milk
1 cup semisweet chocolate morsels
1 1/2 cups pecan halves
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READY IN
2 hrs
Directions
- Preheat oven to 350 degrees F. Line 15x10x1-inch jelly roll pan with aluminum foil; spray foil with cooking spray.
- Place flour, sugar, salt and Fleischmann’s in food processor; pulse until dough forms ball. Press dough evenly onto prepared jelly roll pan. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes.
- Place caramels and milk in microwave-safe bowl; microwave on HIGH 2 minutes. Stir until smooth. Spread evenly over crust.
- Place chocolate in microwave-safe bowl; microwave on HIGH 1-1/2 minutes, stirring every 30 seconds or until smooth. Spread chocolate over caramel layer. Place nuts evenly over top. Cool completely.
- Lift foil with shortbread onto cutting board. Cut with long knife into 48 bars. Store in airtight container.
Nutrition
Calories: 117 kcal
Carbohydrates: 14.8 g
Cholesterol: < 1 mg
Fat: 6.6 g
Fiber: 1.2 g
Protein: 1.6 g
Sodium: 33 mg