Ingredients
Nonstick cooking spray
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 stick butter, softened
1/2 cup creamy peanut butter
1 egg
1 1/4 cups self-rising flour
2 cups pecan halves
1 (11-ounce) package caramels, unwrapped
2 tablespoons half-and-half or milk
1 teaspoon vanilla extract
(11.5-ounce package) milk chocolate chips
Directions
Heat oven to 375. Spray a 13×9 pan with nonstick cooking spray and set aside.
In a large bowl using an electric mixer on medium speed, beat together sugar, brown sugar, butter, peanut butter and egg, scraping bowl sides often, until creamy (1-2 minutes). Reduce speed to low, add self-rising flour, and beat until dough forms (2-3 minutes).
Press dough evenly in bottom of prepared pan. Sprinkle pecan halves evenly on dough, gently pressing down. Bake for 15-20 minutes or until crust is lightly browned around edges.
Add caramels and half-and-half to a small saucepan. Cook over medium heat, stirring constantly, until smooth (6-11 minutes). Stir in vanilla extract.
Evenly drizzle caramel on pecans, and sprinkle top with chocolate chips. Allow to cool completely before cutting into bars.
Note: I originated this recipe about 10 years ago. As soon as my family tried it, it became an instant hit. These bars freeze very well.
Category:
Sweeten the Season
Type:
Reader Recipe