Ingredients

The following ingredients have 16 Servings
  • 2 & ¼ cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • ¼ teaspoon salt (+ 1/8 teaspoon )
  • 2 & ¼ cups brown sugar (firmly packed )
  • 3/4 cup butter (melted)
  • 3 eggs
  • 1 & ½ tablespoons vanilla
  • 1 cup pecans (chopped, optional; I left them out)
  • 1 14-oz package caramels (unwrapped*)
  • 1/4 cup milk (*)

Instruction

  • Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Beat brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. (Add pecans now if you are using them.) Reserve 1/3 of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake about 20 minutes or until center is set.
  • Meanwhile, microwave caramels and milk in microwavable bowl for 2 or 3 minutes, or until caramels are completely melted, stirring after every minute. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
  • Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.