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What you'll need

1 box Immaculate Baking Gluten-Free Chocolate Chip Cookie Mix

1 stick butter

1 egg

1 tsp. vanilla

1 cup toasted pecans

11 oz soft caramels, unwrapped

3 Tbsp. heavy cream

sea salt

5 min prep time
45 min total time
8-16 servings
Directions
  1. 1

    Preheat the oven to 350 degrees. Line an 8x8 baking dish with foil and coat completely with nonstick spray.

  2. 2

    Spread the pecans on a baking sheet and bake for 5 minutes on 350 degrees.

  3. 3

    Prepare the Immaculate Cookie Mix according to the directions on the box. Press half of the cookie dough evenly into the baking dish.

  4. 4

    Add the caramels and heavy cream in a microwaveable safe container. Microwave in 30 second increments until the caramel is completely melted and creamy. Pour caramels over the cookie dough. Sprinkle the toasted pecans on top of the caramel. Drop remaining cookie dough over the caramel by the tablespoon.

  5. 5

    Bake bars in the oven for 30-35 minutes, until they are golden and the center is just set. Sprinkle sea salt over the top and allow bars to cool. Remove bars from the pan with the foil and cut and serve.

Notes

Cooking Gluten Free?

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.