Email to conny sugar      

Recipe Categories: lovelycook's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD JAMSandJELLIES LOWFAT MARINADES MEATS PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

Chocolate Caremel Bars




Source of Recipe


Robin Hood


List of Ingredients




CRUST:
1 cup ROBIN HOOD® All Purpose Flour 250 mL
1/2 cup Brown sugar, packed 125 mL
1/2 cup LACTANTIA® Butter 125 mL
FILLING:
2 cups Pecans, coarsely chopped 500 mL
1 cup Coconut, flaked 250 mL
1 can (300 mL) sweetened condensed milk 1 can
TOPPING:
1 (227 g) HERSHEY®* CLASSIC CARAMELS™* 1
2 tbsp Milk or light cream 30 mL
1 cup CHIPITS® Semi-Sweet Baking chips 250 mL


Recipe



CRUST: COMBINE flour and brown sugar. Cut in butter with pastry blender until mixture is crumbly. Press firmly into greased 13" x 9" (33 cm x 23 cm) cake pan. BAKE at 350°F (180°C) for 12-15 minutes, or until light golden. FILLING: SPRINKLE pecans and coconut over crust. Pour sweetened condensed milk evenly on top. BAKE 25-30 minutes, or until filling is set. Cool in pan on wire rack 10 minutes. TOPPING: HEAT caramels and cream in small saucepan on low heat, stirring often until smoothly melted. Drizzle over filling. Sprinkle with CHIPITS® Baking Chips. Cool completely. Cut into bars.