Side Pannel
Salted Caramel Crumble Bars
Salted Caramel Crumble Bars
- Recipe Submitted by maryjosh on 01/21/2017
Ingredients List
- 1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
- 1/4 cup plus 2 Tbls all-purpose flour
- 1/2 cup caramel topping
- 1/2 tsp coarse sea salt
- 1/2 cup chopped pecans
Directions
Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Spray 8-inch square pan with cooking spray.
In large bowl, break up cookie dough. Add 1/4 cup of the flour; mix with spoon or hands until well blended. Break up three-fourths of the dough in pan; press evenly in bottom of pan.
Bake 20 to 25 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in small bowl, stir remaining 2 tablespoons flour and the caramel topping. Pour over crust in pan; carefully spread evenly. Sprinkle salt and 1/4 cup of the pecans over caramel.
In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan.
Bake 30 to 35 minutes or until golden brown. Cool 1 hour.
In large bowl, break up cookie dough. Add 1/4 cup of the flour; mix with spoon or hands until well blended. Break up three-fourths of the dough in pan; press evenly in bottom of pan.
Bake 20 to 25 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in small bowl, stir remaining 2 tablespoons flour and the caramel topping. Pour over crust in pan; carefully spread evenly. Sprinkle salt and 1/4 cup of the pecans over caramel.
In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan.
Bake 30 to 35 minutes or until golden brown. Cool 1 hour.
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