Cookie Bars

Chocolate-Caramel Nut Bars

Prep Time: 20 min
Total Time: 57 min
Makes: 3 doz. or 36 servings, one bar each (It makes a lot)

What You Need

1 cup (2 sticks) butter, softened
1/2 cup firmly packed brown sugar
2 cups flour
1/4 tsp. salt
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
1 bag (14 oz.) KRAFT Caramels (about 50)
1/4 cup whipping cream
1 cup chopped PLANTERS Walnut Pieces

Make It

PREHEAT oven to 350°F. Line 15x10x1-inch baking pan with aluminum foil, with ends of foil extending over sides of pan. Grease foil. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and salt; beat on low speed until crumbly. Press firmly into prepared pan. (I ended up halving the crust/base recipe over again because it didn't seem like there was enough to cover the pan)

BAKE 15 min. or until edges are golden brown; sprinkle with chocolate chunks. Cover with foil. Let stand 5 min. or until chocolate is melted; spread evenly over crust. Refrigerate 15 min. or until set.

MICROWAVE caramels and cream in microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Gently spread over chocolate layer. Sprinkle with walnuts; press nuts gently into caramel to secure. Cool in pan on wire rack. Cut into 36 bars or triangles.

Place in tightly covered container between sheets of waxed paper. Store at room temperature or in refrigerator up to 1 week.

I thought these were OK, we liked them best straight out of the fridge. They just seemed to be missing a little something... salt, crunch... something. I think maybe adding chopped nuts into the crust might help.