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Cinnamon Caramel Swirl Bars

Serves Serves 16-20     adjust servings


  • 2 1/4 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 teaspoon + 1/8 teaspoon salt
  • 2 1/4 cups firmly packed brown sugar
  • 3/4 cup butter, melted
  • 3 eggs
  • 1 1/2 tablespoons vanilla
  • 1 cup chopped pecans (optional; I left them out)
  • 1 package (14 ounces) caramels, unwrapped*
  • 1/4 cup milk*


  1. Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Beat brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. (Add pecans now if you are using them.) Reserve 1/3 of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake about 20 minutes or until center is set.
  2. Meanwhile, microwave caramels and milk in microwavable bowl for 2 or 3 minutes, or until caramels are completely melted, stirring after every minute. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
  3. Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.