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Ingredients
- Caramel Topping:
- 1 pouch Betty Crocker double chocolate chunk cookie mix
- 1/4 C butter, melted
- 2 T water
- 1 egg
- 2/3 C pecans, coarsely chopped
- 4 T butter
- 1 bag (14 oz) caramels, approximately 35
- 1/4 C heavy cream
- 1/2 t vanilla
- 1/8 t coarse kosher salt, plus additional 1/2 teaspoon for top of bars
Details
Preparation
Step 1
Heat oven to 350. Spray 9 x 13 pan with cooking spray.
In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan, sprinkle with 1/3 C pecans. Bake 11 to 16 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving.
Store in refrigerator, bring to room temp before serving.
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