|1 cup (2 sticks) butter, softened|
|1/2 cup firmly packed brown sugar|
|2 cups flour|
|1/4 tsp. salt|
|1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks (I used the squares and chopped them up)|
|1 bag (14 oz.) KRAFT Caramels (about 50)|
|1/4 cup whipping cream|
|1 cup chopped Walnut Pieces |
PREHEAT oven to 350°F. Line 15x10x1-inch baking pan with aluminum foil, with ends of foil extending over sides of pan. Grease foil. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and salt; beat on low speed until crumbly. Press firmly into prepared pan.
BAKE 15 min. or until edges are golden brown; sprinkle with chocolate chunks. Cover with foil. Let stand 5 min. or until chocolate is melted; spread evenly over crust. Refrigerate 15 min. or until set.
MICROWAVE caramels and cream in microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Gently spread over chocolate layer. Sprinkle with walnuts; press nuts gently into caramel to secure. Cool in pan on wire rack. Cut into 36 bars or triangles.
|Beat Butter and Brown Sugar together|
|Add flour and salt until crumbly|
|Press into pan and bake for 15 minutes|
|Sprinkle with chocolate and cover with foil|
|After chocolate has set, evenly spread melted caramel over the top,|
and then sprinkle walnuts and press walnuts into caramel.
Let cool and set.
Side note: I put them in an airtight container once they cooled, and then into the refrigerator; I think they were better.
I hope everyone has a safe and Merry Christmas this weekend. I'm off now to finish up my baking (Oreo Truffles and some Chocolate Peanut Butter Cookies and that project (can't wait to show you next week)!
Linking up with...