- 1 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons McCormick® Ground Cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 cup coarsely chopped pecans (optional)
- 1 (14 ounce) package caramels, unwrapped
- 1/4 cup milk
- Preheat oven to 350 degrees F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside.
- Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13×9-inch 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 after 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 for marble effect.
- Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.