1 (14 ounce) bag caramels, approximately 50 caramels
1/4 cup heavy cream
1/2 teaspoon vanilla
1/8 teaspoon coarse kosher salt, plus an additional 1/2 teaspoon for top of bars
Heat oven to 350 degrees F. Spray 9 x 13-inch pan with cooking spray.
In medium bowl, stir together cookie mix, butter, water and egg until soft
Press dough evenly into prepared pan, sprinkle with 1/3 cup pecans.
Bake for 11 to 15 minutes or until set in center and edges just begin to
pull from sides of pan.
Set aside to cool.
Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels
and cream, stirring frequently until mixture is smooth.
Remove from heat.
Stir in vanilla extract and 1/8 teaspoon salt.
Spread caramel evenly over cookie base and sprinkle with remaining pecans.
Sprinkle top of caramel with additional salt right before serving.
To serve, cut into 4 rows by 6 rows and cut each square diagonally into
Store in refrigerator; bring to room temperature before serving.
Prep Time 20 min | Cook Time 15 min | Servings 48
I love the Fleur de Sel Caramels at Boule in Los Angeles. I wanted to make a
version of them at home without having to make caramel from scratch. Since I also
love turtle brownies, I tried putting the two elements together and came up with
these decadent, rich and gooey bars.
Nutrition Information: 1 Bar Calories 110 (Calories from Fat 50), % Daily
Value Total Fat 5g 5% (Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ), Cholesterol
15mg 15%; Sodium 110mg 110%;Total Carbohydrate 15g 15% (Dietary Fiber 0g 0% Sugars
9g 9% ), Protein 1g 1%
% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%