Two-Layer Caramel-Pecan Bars

Ingredients

• 0.3 cup brown sugar packed
• 40 small individually wrapped caramels soft
• 2 tablespoons skim milk fat-free
• 0.8 cup flour all-purpose
• 0.3 cup pecans finely chopped
• 0.3 teaspoon salt 
• 0.3 cup stick margarine softened
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• knife
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 37
2. Beat the first 4 ingredients with a mixer at medium speed until well-blended. Lightly spoon flour into dry measuring cups, and level with a knife.
3. Add flour to sugar mixture, stirring until well-blended. (
4. Mixture will be crumbly.) Firmly press mixture into bottom of an 8-inch square baking pan coated with cooking spray.
5. Bake at 375 for 15 minutes.
6. While crust is baking, combine milk and caramel candies in a medium sauce-pan.
7. Place over low heat; cook until candies melt, stirring occasionally. Stir in 1 teaspoon vanilla; remove from heat.
8. Remove the crust from oven.
9. Pour the caramel mixture evenly over hot crust.
10. Sprinkle with pecans.
11. Bake at 375 for 15 minutes. Cool completely on a wire rack.