1 cup butter, melted
2 cups brown sugar, packed
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup pecans, chopped and divided
2/3 cup milk chocolate M&M's™, divided
2/3 cup miniature pretzels, coarsely chopped and divided
2/3 cup miniature semisweet chocolate chips, divided
2/3 cup butterscotch chips, divided
1 (12-ounce) jar hot caramel ice cream topping
1 Preheat the oven to 375 degrees F.
2 Line a 9x13-inch baking pan with parchment paper. Make sure the ends extend up the sides.
3 Grease the parchment paper.
4 In a large bowl, beat the melted butter and the brown sugar until blended.
5 Beat in the eggs and the vanilla to the butter mixture.
6 In a large, separate bowl, mix the flour, the baking powder and the salt.
7 Stir in 1/2 of the pecans, 1/2 of the M&M’s™, 1/2 of the pretzels, 1/2 of the chocolate chips, and 1/2 of the butterscotch chips.
8 Spread the mixture into the prepared pan.
9 Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.
10 Let the pan cool completely on a wire rack, about 20 minutes.
11 Spread the caramel topping over the bars in the pan.
12 Sprinkle the bars with the remaining pecans, the remaining M&M’s™, the remaining pretzels, the remaining chocolate chips, and the remaining butterscotch chips.
13 Using the overhanging parchment paper, lift the bars from the pan.
14 Slice and serve.
Time: 1 hour
Yield: 24 servings