| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 2 dozen bars |
Ingredients
- Pillsbury® Baking Spray with Flour
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening
- or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 large eggs, lightly beaten
- 2 tsps. vanilla extract
- 2 cups Pillsbury BEST® All Purpose Flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
- 1 (14 oz.) bag caramels, unwrapped
- 2 tbsps. cold water
Instructions
- HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.
- COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.
- COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.
- COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.
- BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 322 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 3 g |
| Cholesterol | 17 mg |
| Sodium | 166 mg |
Reviews
I followed directions although I had concerns about the bottom half baking. I should have followed my gut. The top portion baked beautifully, like a big chocolate chip cookie. The bottom half did not. As in did not bake at all. The caramel soaked into the bottom layer of batter and turned into a gooey, uncooked mess.
I tried salvaging it by removing the top half and baking only the bottom half with the soaked-in caramel. It didn’t work. I still had a partially raw, gooey mess. Threw it out.
IF, and that’s a big if, I make this again I will put half the batter in and bake for 15-20 minutes before pouring the melted caramel on top and then finishing with the second, top half of the batter.
I tried salvaging it by removing the top half and baking only the bottom half with the soaked-in caramel. It didn’t work. I still had a partially raw, gooey mess. Threw it out.
IF, and that’s a big if, I make this again I will put half the batter in and bake for 15-20 minutes before pouring the melted caramel on top and then finishing with the second, top half of the batter.