Kelly Times Two

These delicious, gooey bars were the result of me tweaking a recipe called Salted Caramel Butter Bars that I got from my friend, Shana.  Those were tasty, but I decided that I wanted to create a version without the course sea salt and add some pecans, my favorite nut. Crust 1 cup butter, softened to room temperature 1/2 cup granulated sugar 3/4 cup powdered sugar 1 tablespoon vanilla 2 cups all purpose flour Center filling 1 bag (14 ounces) caramels, unwrapped 1/3 cup heavy cream 1/2 teaspoon vanilla 1 cup pecan pieces Topping 1 cup butter, chilled 1/2 cup granulated sugar 3/4 cup powdered sugar 1 tablespoon vanilla 2 cups all purpose flour 1/2 cup pecan pieces, finely chopped Mix together the crust ingredients in stand mixer, then press dough onto the bottom of a prepared 9x13 pan that has been lightly sprayed with non-stick cooking spray.  Bake for 20 minutes at 350 degrees, then cool for 15 minutes. While crust is baking, microwave the caramels, he...

I posted this delicious recipe previously , but want to update it with some new pictures of my slightly modified Pumpkin Chocolate Chip Mini Muffins . If you click on the old recipe, you will see how the muffins look without adding the chocolate chips to the top as a garnish.  They looked fine back then, but they look even more tempting and delicious now, which also makes them taste better, simply by adding the chocolate chips to the top prior to baking. 1 can (15 ounces) pumpkin 2 cups granulated sugar 1 cup water 1/2 cup vegetable oil 4 eggs 2 teaspoons cinnamon 1 1/2 teaspoons salt 1 teaspoon vanilla 2 teaspoons baking soda 3 1/2 cups all-purpose flour 12 ounces miniature semisweet chocolate morsels about 1/2 cup regular sized semisweet chocolate chips, to garnish Mix everything together in this order, blending as you go, then scoop batter into a mini muffin pan.  I prefer to use silicon flexible trays, which are non-stick, and create the best baking res...