TWO-LAYER CARAMEL-PECAN BARS These bars have a crunchy brown sugar base and a gooey caramel top. Try cutting the panful into four equal strips, using firm pressure with a large, heavy knife. After removing the strips, cut each crosswise into five pieces. 1/3 cup packed brown sugar 1/4 cup butter or stick margarine, softened 1 teaspoon vanilla extract 1/4 teaspoon salt 3/4 cup all-purpose flour Cooking spray 2 tablespoons fat-free milk 40 small soft caramel candies 1 teaspoon vanilla extract 1/4 cup finely chopped pecans

Preheat oven to 375°F.

Beat the first 4 ingredients with a mixer at medium speed until well-blended. Lightly spoon flour into dry measuring cups, and level with a knife. Add flour to sugar mixture, stirring until well-blended. (Mixture will be crumbly.) Firmly press mixture into bottom of an 8-inch square baking pan coated with cooking spray. Bake at 375°F for 15 minutes.

While crust is baking, combine milk and caramel candies in a medium saucepan. Place over low heat; cook until candies melt, stirring occasionally. Stir in 1 teaspoon vanilla; remove from heat.

Remove the crust from oven. Pour the caramel mixture evenly over hot crust. Sprinkle with pecans. Bake at 375°F for 15 minutes. Cool completely on a wire rack.

Makes 20 bars.

1 Serving - 1 Bar: Calories: 123 (Cal. from fat: 34%), Fat: 4.7g (Saturated: 2.6g), Cholesterol: 7mg, Sodium: 94mg, Carbohydrate: 19.6g, Protein: 1.4g.

[Cooking Light, December 2000]