Easy to make, great to eat
Line 8x8 pan with aluminum foil and spray. Let foil overlap 2 inches.
Blend flour, sugar and corn starch. Cut in butter with pastry blender until crumbly. Stir in pecans. Press into prepared pan. Bake in preheated oven at 350(F) for 11-13 minutes, until lightly browned.
Heat unwrapped caramels, butter, cream and corn syrup in large microwave safe bowl for 1-2 minutes, stirring frequently, until mixture is smooth. Spread over crust. Bake for 11-13 minutes until caramel is bubbly. Remove and place on wire rack.
Sprinkle with chocolate chips and let rest for 5 minutes. Carefully spread chocolate over caramel with back of spoon for swirl, leaving some caramel showing through. Refrigerate 2 hours. Peel foil before cutting.
I would try a slightly less amount of flour as the crust was a bit dry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 235 | ||
Calories from Fat: 105 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 16.9mg | 5 % | |
Sodium 49.2mg | 2 % | |
Potassium 81.3mg | 2 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 32.1g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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