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24 bars
suggest servings
| 1 1/2 | cups | brown sugar | packed |
| 1/2 | cup | butter | |
| 1 1/2 | teaspoons | vanilla extract | |
| 2 | large | eggs | |
| 1 3/4 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1 | dash | salt | |
| 2 | ounces | chocolate unsweetened | unsweetened, melted and cooled |
| Filling | |||
| 1 | can | caramel pecan frosting | |
| Topping | |||
| 1 | cup | sugar | |
| 5 | tablespoons | butter | |
| 1/3 | cup | milk | |
| 6 | ounces | chocolate (semi-sweet) | semi-sweet chips |
Heat oven to 350 degrees F.
Grease 13x9 inch pan.
In large bowl, cream brown sugar and 1/2 cup butter.
Blend in vanilla and eggs; mix well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking powder and salt; mix well.
Divide dough into 2 parts; stir chocolate into half of dough.
Drop each dough by large tablespoonfuls randomly into prepared pan; spread evenly.
Bake at 350 degrees for 17 to 22 minutes or until golden brown.
Cool.
Spread filling over bars.
Freeze bars for about 30 minutes.
In small saucepan combine sugar, 5 tablespoons butter and milk.
Boil 1 minute, stirring constantly.
Remove from heat; stir in chocolate chips until melted and smooth.
Pour topping over bars.
Refrigerate about 30 minutes; cut into bars.
Store in refrigerator.
| % Daily Value* | |
| Total Fat 54.0g | 83% |
| Saturated Fat 33.0g | 164% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 315mg | 13% |
| Total Carbohydrate 116.0g | 39% |
| Dietary Fiber 5.0g | 19% |
| Sugars 69.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 26% | Vitamin C | 0% | |
| Calcium | 12% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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