|
| 3/4 | cup butter or margarine, softened |
| 1/3 | cup packed brown sugar |
| 1 | egg |
| 2 | cups Gold Medal® all-purpose flour |
|
| 1 | cup butter or margarine |
| 3/4 | cup packed brown sugar |
| 1/4 | cup light corn syrup |
| 2 | cups coarsely chopped pecans |
| 1 | cup swirled milk chocolate and caramel chips (from 10-oz bag) |
| 1. | Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan). |
| 2. | In large bowl, beat 3/4 cup butter and 1/3 cup brown sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until well blended. On low speed, beat in flour until dough begins to form. Press dough in pan. |
| 3. | Bake 12 to 17 minutes or until edges are light golden brown. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 3/4 cup brown sugar and the corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring. |
| 4. | Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20 to 23 minutes or until filling is golden brown and bubbly. |
| 5. | Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely, about 1 hour. For bars, cut into 24 squares (6 rows by 4 rows), then cut each square in half to make triangles. Store in refrigerator. |
| No change. |
|
| Try using raspberry-flavored chocolate chips instead of the swirled chips. |
|
| Coarsely chopped walnuts can be used instead of the pecans. |
Nutrition Information:
150 ( 100); 11g ( 5g, 0g); 20mg; 50mg; 12g ( 0g, 7g); 1g 4%; 0%; 0%; 2% 1 ; 0 ; 2 1