• Cooking Time: 1 hour 10 mins
  • Servings: 48
  • Preparation Time: 20



  • Cookie Base
  • 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons water
  • 1 egg
  • 2/3 cup pecans, coarsely chopped
  • Caramel Topping
  • 4 tablespoons butter
  • 1 bag (14 oz) caramels, approximately 50 caramels
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon coarse kosher salt, plus additional 1/2 teaspoon for top of bars


  • Heat oven to 350°F. Spray 9 x 13-inch pan with cooking spray.
  • In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan, sprinkle with 1/3 cup pecans. Bake 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 and 1/8 teaspoon salt.
  • Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. 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 triangles. Store in refrigerator; bring to room temperature before serving.

Categories: Brownie  Caramel/Nougat 

Author Credit: Betty Crocker

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