Caramel Pecan Fudge Bars
Source of Recipe
This easy-to-make cookie bar combines everyone's favorite--chocolate and caramel. 1999 National State Fair Butter Cookie Contest Winner from Memphis, Tennessee.
List of Ingredients
2 cups granulated sugar
1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa
1/2 teaspoon salt
1 cup LAND O LAKESŪ Butter, melted
3 large eggs
2 teaspoons vanilla extract
36 pecan halves
1/3 cup caramel ice cream topping or caramel apple dip
1/3 cup chopped pecans
3 tablespoons hot fudge ice cream topping
Heat oven to 350°F. Combine sugar, flour, cocoa and salt in medium bowl. Stir in butter, eggs and vanilla; mix well.
Spread batter into greased 13x9-inch baking pan. Arrange pecan halves evenly on batter (6 rows crosswise and 6 rows lengthwise). Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Place caramel topping in small microwave-safe bowl. Microwave on HIGH until hot and bubbly (1 to 2 minutes). Stir chopped pecans into caramel topping. Spread evenly over hot bars.
Place fudge topping in another small microwave-safe bowl. Microwave on HIGH until hot (about 1 minute). Drizzle fudge topping over caramel-pecan mixture. Cool completely. Cut into bars.
Makes 36 bars.
TIP: Refrigerate bars about 1 hour for easier cutting. Serve at room temperature.