These cinnamon pecan caramel swirl bars are sure to bring happiness into the lives of whoever gets to eat them. Imagine everything you love about cinnamon toast transferred into blondies… with an added crunch from pecans, and dreamy caramel sauce whirled into each bite. I am almost drooling just thinking about these treats.
Every time that I make these cinnamon pecan caramel swirl bars, they don’t last long. They’re usually the first to go on a table full of desserts, and at the last bake sale that we had at work- someone bought the all that was left in my container when it was still about half full. So yeah.. they’re a crowd pleaser!
cinnamon pecan caramel swirl bars
Sweet and buttery bars that are chewy with a perfect little crunch! Recipe by McCormick.
- 1 1/2 c all purpose flour
- 2 t baking powder
- 2 t ground cinnamon
- 1/4 t Kosher salt
- 1 1/2 c packed brown sugar
- 1/2 c unsalted butter, melted
- 2 eggs
- 1 T vanilla extract
- 1 c pecans, chopped
- 14 oz caramels, unwrapped
- 1/4 c milk
Preheat oven to 350° F. Line a 13 x 9 inch pan with aluminum foil, and grease.
In a large bowl, combine flour, baking powder, cinnamon, and salt. In a separate bowl, mix together the brown sugar, butter, eggs, and vanilla extract until well combined. Stir the pecans into the butter mixture. Add in the flour mixture and stir until all is incorporated.
Spread all but 1 cup of the batter into the baking pan. Bake for 15 minutes, or until the center of the bars are firm.
Place caramels and milk in a microwavable bowl. Microwave for about 3 minutes, stirring after each minute, until caramels are melted and milk is completely incorporated. Allow to cool for about 5 minutes, or until slightly thickened.
Pour the caramel sauce over the baked bars, in a layer that stays within 2 inches of the edges. Drop the remaining batter on top of the bars in little pieces. Drag a butter knife through the uncooked batter and caramel, making swirls.
Bake for 15 to 20 more minutes, or until the center is set, and top is starting to turn a golden brown. Allow the bars to completely cool on a cooling rack before removing from the pan.