Salted Pecan Bars With Pretzel Crust

1. 1

   Preheat oven to 375. Line bottom and sides of a 8 inch square pan with aluminum foil, allowing 2-3 inches to extend over sides. Coat foil with cooking spray.

2. 2

   Stir together crushed pretzels, melted butter, sugar and egg white. Press mixture on bottom of pan. Bake for 11 minutes.

3. 3

   While crust is baking, combine milk and caramels in a medium saucepan. Cook over low heat, stirring occasionally for 5 minutes or until melted. Remove from heat. Stir in vanilla.

4. 4

   Remove crust from oven. Pour caramel mixture over hot crust. Sprinkle with pecans and salt. Cool in pan on a wire rack 10 m inutes. Chill at least 30 minutes.

5. 5

   Left mixture from pan, using foil sides as handles. Cut into 20 bars. Store in refrigerator up to 1 week. Serves 20.

* Per serving · 4 servings · Values may vary.

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