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Cinnamon-Caramel Swirl Bars Recipe

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By Capper's Farmer | May 14, 2018

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Throw them in the oven while you get the rest of your dinner ready, and you will have a scrumptious dessert ready after 15 minutes.
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  • 24 bars



  • 1-1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1-1/2 cups firmly packed brown sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 1 package (14 oz.) caramels
  • 1/4 cup milk


  • Heat oven to 350°F. Lightly grease a foil-lined, 13-by-9-inch baking pan.
  • In a small bowl, stir together flour, baking powder, cinnamon and salt.
  • In a large bowl, mix sugar, butter, eggs, vanilla and pecans until well-blended.
  • Add flour mixture; mix well. Reserve 1 cup batter for later use.
  • Spread remaining batter into prepared pan.
  • Bake for 15 minutes, or until firm.
  • Microwave caramels and milk in a microwavable bowl on high for 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 batter by spoonfuls over caramel layer.
  • Cut through batter with knife several times to marbleize.
  • Bake for 15 to 20 minutes longer, or until center is set.
  • Cool completely in pan on a wire rack. Lift from pan; remove foil. Cut into bars to serve. 

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