Sweet and salty bar cookies
Preheat oven to 350. Line a 8" square baking pan lined with parchment paper. In a food processor, pulse flour, butter, powdered sugar, and cinnamon until crumbly. Press into a prepared pan 15-20 minutes. Remove from oven, let cool and then chill in the refrigerator. To make the caramel, in a small saucepan over medium heat, heat the brown sugar, butter, and plant milk stirring frequently. Once mixture comes together, increase heat to medium high for 1-2 minutes until it boils and bubbles move to the center of the caramel. Remove from heat and let sit for 10 minutes. Pour caramel over the chilled shortbread crust and let cool then return pan to the refrigerator to chill. Enjoy
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Serving Size: 1 Serving (721g) | ||
Recipe Makes: Servings | ||
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Calories: 2915 | ||
Calories from Fat: 520 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.8g | 77 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 28.2g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 47mg | 14 % | |
Sodium 1236.9mg | 43 % | |
Potassium 1299.7mg | 34 % | |
Total Carbohydrate 580g | 171 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 570.3g | ||
Protein 32g | 46 % | |
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: 2915
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