Ingredients:
For the Crust:
| Ingredient | Quantity |
|---|---|
| Yellow Cake Mix | 1 box |
| Soft Margarine | 1/3 cup |
| Egg | 1 |
For the Caramel Layer:
| Ingredient | Quantity |
|---|---|
| Heavy Cream | 1/3 cup |
| Caramel Candies (enough for 1/3 cup melted caramel) |
For the Pecan Topping:
| Ingredient | Quantity |
|---|---|
| Chopped Pecans | 1 cup |
| Granulated Sugar | 1/4 cup |
| Soft Margarine | 2 tablespoons |
| All-Purpose Flour | 2 tablespoons |
Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Make the Crust: In a large mixing bowl, combine the yellow cake mix, softened margarine, and egg. Mix well until a dough forms. Press the dough evenly into the bottom of the prepared pan.
- Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes, or until it’s lightly golden brown. Remove from the oven and set aside to cool slightly.
- Create the Caramel Layer: While the crust cools, heat the caramel candies and heavy cream together in a microwave-safe bowl. Use 30-second intervals, stirring in between each heat session, until the caramels are melted and smooth. Pour the melted caramel mixture over the cooled crust and spread it out evenly.
- Prepare the Pecan Topping: In a separate bowl, mix the chopped pecans, granulated sugar, softened margarine, and flour until everything is well combined.
- Top and Bake: Sprinkle the pecan topping evenly over the caramel layer. Place the pan back in the oven and bake for an additional 15-20 minutes, or until the pecan topping is golden brown and caramelized.
- Cool and Serve: Remove the pan from the oven and let the bars cool completely before slicing and serving.
Tips:
- For a richer caramel flavor, substitute dark brown sugar for some of the granulated sugar in the pecan topping.
- You can use chopped walnuts or another nut of your choice instead of pecans.
- Let the bars cool completely to allow the caramel layer to set for easier cutting
