Thursday, December 29, 2016

Confetti Caramel Bars

I copied this recipe from my sister's cookbook while I was in Wisconsin.  I made these to take for Janet's birthday celebration, too. They are quite tasty!

Confetti Caramel Bars

Cookies and Cups Cookbook

1 cup packed brown sugar
1 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 cup light corn syrup
2 tablespoons butter or margarine
1 cup butterscotch chips Beth used Pumpkin Spice chips
1 1/2 to 2 cups assorted candies and nuts (such as candy corn, candy-coated chocolate candies and salted peanuts)

1 Heat oven to 350°F. In large bowl, beat brown sugar, 1 cup butter, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour. Press evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 22 minutes or until light brown. Cool 20 minutes.

2 In 1-quart saucepan, heat corn syrup and 2 tablespoons butter over medium heat, stirring occasionally, until mixture boils. Stir in chips until melted.

3 Immediately spread butterscotch mixture over baked layer. Sprinkle with candies and nuts; gently press into butterscotch mixture. Cool at least 2 hours until butterscotch mixture is firm (do not refrigerate). For bars, cut into 8 rows by 4 rows.

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