Salted Caramel Pecan Bars

¾ cup + 2 Tbsp unsalted butter, softened and divided
½ cup sugar
1 ¾ cup all-purpose flour
18 caramel candies ( individually wrapped)
2 Tbsp milk
¼ cup light brown sugar
2 Eggs, large
½ tsp. vanilla extract
1/8 tsp salt
1 cup chopped pecans
Pinch Kosher or Sea Salt (to serve)

1. Preheat oven to 350°F. Prepare a 9”x13” baking dish with aluminum foil, leaving an overhang on the edges for easy removal.

2. In a medium bowl, use an electric hand mixer to cream together ¾ cup butter and sugar. Add flour and mix until combined.

3. Firmly press mixture into the prepared baking dish. Bake 15-20 minutes, until edges are just starting to brown.

4. Meanwhile, in a small saucepan over low heat, add caramels, milk and 2 tablespoons butter. Cook until caramels are smooth and melted. Allow to cool slightly.

5. In a medium bowl, combine brown sugar, eggs, vanilla and salt. Gradually mix in the caramel mixture, then stir in pecans. Pour filling over warm crust.

6. Bake 25-30 minutes, until filling is set. Allow to cool completely, then refrigerate 1-4 hours.

7. Sprinkle with flaky salt and serve. Refrigerate leftovers up to 3 days.

Calories 220
Total Fat 13 g
Saturated Fat 6 g
Cholesterol 40 mg
Poly Fat 2 g
Mono Fat 5 g
Sodium 45 mg
Total Carbohydrate 24 g
Sugar 14 g
Dietary Fiber 1 g
Protein 3 g
Vitamin A 80 mcg
Calcium 30 mg
Iron 0.8 mg
Vitamin D 0.1 mcg
Folate 20 µg
Choline 20 mg
Potassium 60 mg