Ww 3 Points Caramel Pecan Bars Food

CARAMEL PECAN BARS

Steps:

• Preheat oven to 350°F.
• Blend together the flour, 1 cup brown sugar and 1/2 cup butter until particles are fine crumbs.
• Pat into an ungreased 9 X 13 glass pan.
• Spread the pecans over the crust.
• Put the remaining butter (3/4 cup), brown sugar (1/2 cup) and vanilla into a small saucepan.
• Cook over medium heat stirring constantly.
• Bring to a full boil and boil for one minute, stirring constantly.
• Pour over the crust and pecans.
• Bake for 20 minutes and remove from oven- do not overbake.
• Immediately sprinkle the top with 1 - 2 cups of chocolate chips.
• The amount depends on your preference for chocolate.
• Two cups will give a fairly thick layer.
• When the chips have melted, spread evenly over the crust with a spreader or butter knife.

CARAMEL PECAN BARS

Steps:

• In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

CONTEST-WINNING PECAN CARAMEL BARS

Steps:

• In a small bowl, combine the wafer crumbs, sugar and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned and set. Cool for 10 minutes on a wire rack., In a small bowl, beat the milk, egg and maple flavoring. Stir in the butterscotch chips. Spread over crust. Sprinkle with pecans. Bake for 18-22 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CARAMEL BUTTER-PECAN BARS FOR A CROWD

Steps:

• In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Top with pecans. Drizzle caramel topping evenly over pecans. , Bake at 350° for 15-20 minutes or until caramel is bubbly. Sprinkle with chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Cut into bars.

CARAMEL PECAN BARS

Steps:

• Preheat oven to 350 degrees.
• Combine flour,oats,brown sugar,and baking soda in a large mixing bowl.
• Cut butter into flour mixture until it resembles coarse crumbs.
• Take 2 cups of flour mixture out and set aside.
• Press remaining mixture in the bottom of a jelly roll pan.
• Bake 10 minutes.
• Spread caramel topping over crust,all the way to edges.
• Add pecans to reserved crumb mixture;sprinkle over caramel topping.
• Bake 10-15 minutes or until lightly brown.
• Cool completly on cooling rack.
• Cut into 40 bars.

SALSA CHICKEN (3 WW POINTS)

Steps:

• Preheat oven to 350*F.
• Place chicken in an 11 × 7-inch baking dish coated with cooking spray. Spoon salsa evenly over chicken; top with green onions. Sprinkle with cheese.
• Cover and bake for 30 minutes.
• Uncover and bake an additional 10 minutes or until chicken is done.
• Serve with hot cooked rice or baked potatoes.

WW 3 POINTS - CARAMEL PECAN BARS

Steps:

• To make crust, preheat oven to 350*F.
• Line 8-inch square baking pan with enough foil to extend 2-inches over the sides.
• Spray foil with nonstick spray.
• With electric mixer on low speed, beat butter, brown sugar, and vanilla until well mixed.
• Add flour, beating until blended and mixture is crumbly.
• Press crumb mixture into bottom of pan.
• Bake until crust is lightly browned at edges, about 15 minute.
• Meanwhile, to make topping, combine caramels and milk in microwavable bowl.
• Microwave on high 2 min until hot, stirring once halfway through cooking time.
• Stir again until mixture is smooth.
• Pour topping onto hot crust and spread evenly, leaving 1/4-inch border along the edge.
• Sprinkle with pecans.
• Return pan to oven and bake until topping is bubbling, about 12 minute.
• Cool completely.
• Using foil overhang as handles, transfer to cutting board.
• Gently peel off foil and cut into 16 bars.
• 3 points for one bar.