So, um, you guys aren’t kidding around.
When you want recipes, you want them RIGHT NOW.
I don’t blame you. It was mean of me to tease you yesterday with that photo of my dessert.
I had originally planned on posting another recipe today, but I feared for my life. So, here! Have some cinnamon caramel swirl bars!
They are chewy and gooey and absolutely full of cinnamon flavor. They were almost a little apple-y tasting, but I think that’s just because I’m so used to associating cinnamon and caramel with apple pie? Everyone else who ate them thought the same thing, though. Weird, man.
Cinnamon Caramel Swirl Bars
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons McCormick® Roasted Saigon Cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup butter melted
- 2 large eggs
- 1 tablespoon vanilla
- 1 package 14 ounces caramels, unwrapped
- 1/4 cup milk
- Preheat oven to 350°F.
- Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar, butter, eggs, and vanilla in a large bowl until well blended. Add the dry ingredients to the wet and mix well.
- Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
- In a small sauce pan set over low-medium heat, heat the caramels and milk, stirring often, for 2 to 3 minutes or until caramels are completely melted. Cool 5 minutes or until slightly thickened. 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.