CHOCOLATE
CARAMEL BARS
(Yield: 2 dozen)
2 eggs
¾ cup sugar
¾ cup firmly packed brown sugar
½ cup Miracle Whip
1 teaspoon vanilla extract
2 cups self-rising flour
1 14-ounce package Kraft caramels
¼ cup milk
1 cup semisweet chocolate morsels
1 cup chopped pecans
Preheat oven to 350°F. Spray 13x9-inch baking pan with
non-stick vegetable spray.
In a large mixing bowl, combine eggs, sugars, Miracle Whip, and vanilla;
beat until well blended. Beat in flour. Set aside 1 cup of
the batter. Spread remaining batter in prepared baking pan.
Bake 12 to 15 minutes or until lightly browned. Cool for 10
minutes.
In a large, heavy saucepan, combine caramels and milk. Place
over low heat, stirring frequently, until caramels are melted. Pour
caramel mixture over the baked crust, sprinkle with chocolate morsels and
pecans. Spoon reserved batter by teaspoonfuls over the top.
Bake 12 to 15 minutes or until lightly browned. Cool completely
on a wire rack. Cut into squares.
 
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