Search Site   
Cajun Raccoon with Sweet Potatoes
Pressure Cooker Corn Chowder
Homemade Soup Bowls
Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
Double-Chocolate Biscotti
Chocolate Raspberry Football Cookie Truffles
Cinnamon-Caramel Swirl Bars


1 1/2 c. flour
2 t. Clabber Girl Baking Powder
2 t. McCormick Ground Cinnamon
1/4 t. salt
1 1/2 c. firmly packed brown sugar
1/2 c. butter, melted
2 eggs
2 t. McCormick Pure Vanilla Extract
1 c. chopped pecans
1 package (14 oz.) caramels
1/4 c. milk


Preheat oven to 350°F. Lightly grease foil-lined 13 x 9-inch baking pan.

Stir flour, baking powder, cinnamon and salt in small bowl. Mix sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup batter for later use. Spread remaining batter into baking pan. Bake 15 minutes or until firm.

Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times to marbleize.

Bake 15 to 20 minutes longer or until center is set. Cool completely in pan on wire rack. Lift from pan; remove foil. Cut into bars to serve.

All materials are courtesy of Clabber Girl Baking Powder and McCormick Spice Company. For more holiday recipes, visit or

Published in the December 21, 2005 issue of Farm World.