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Ingredients
- 30 caramels, unwrapped
- 1/4 cup milk
- 2/3 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla
- 1 egg
- 2-1/2 cups graham cracker crumbs
- 1/3 cup flour
- 1/8 teaspoon salt
- 1 cup milk chocolate chunks (6 oz)
- 1 cup pecan halves, coarsely chopped
Details
Servings 24
Preparation
Step 1
Line bottom of a 13x9 inch baking pan with aluminum foil, extending foil about 2 inches beyond long sides of pan; spray lightly with nonstick cooking spray.
In small saucepan, melt caramels with milk over low heat, stirring often until smooth; cool slightly. In large mixer bowl, beat brown sugar, butter, vanilla and egg on medium speed until smooth; add graham cracker crumbs, flour and salt.
Continue beating on low speed until crumbly; set aside 1-12/ cups of mixture. Press remaining crumb mixture into bottom of prepared pan. Sprinkle chocolate chunks and pecans evenly over crust; pour melted caramels over top.
Crumble the reserved graham cracker mixture unevenly over the caramel sauce, leaving some of the filling uncovered.
Bake in a preheated 350 degree oven until caramel is bubbling and edges of crust are begging to brown (20-25 minutes); cool completely on wire rack.
Remove from pan using the foil to lift out in one piece; cut into bars.
Amount: 24 bars.
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