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    Caramel Pecan Fudge Bars

    Source of Recipe


    Recipe Introduction

    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

    Bar 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

    Topping Ingredients:
    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.




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