1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 lb. caramels
1/4 cup milk
Preheat oven to 350 degrees.
Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
Lightly grease foil.
Mix brown sugar, butter, eggs, and vanilla in a large bowl until well blended (I mixed by hand with a wood spoon); set aside.
Combine flour, baking powder and salt.
Add to brown sugar mixture; mix well.
Reserve 1 cup of the batter for later use; spread remaining batter into prepared pan.
Baking 15 minutes or until firm.
Microwave caramels and milk in microwaveable bowl 2-3 minutes or until caramels are completely melted, stirring every minute.
Pour over baked layer in pan; spread to within 1/2 inch of edges.
Spoon reserved 1 cup batter over caramel layer; with an icing spatula, spread batter together with caramel until a smooth layer appears.
Bake an additional 18 minutes or until center is set.
Pairs Well With
This is a 3 step process.