Pumpkin Praline Bars
1/2 cup plus 2 tablespoons butter, melted, dovoded
1/3 cup dark corn syrup
1 teaspoon vanilla extract
3/4 cup chopped pecans
HEAT oven to 350°F. Line 8-inch square baking pan with foil, extending foil over edges of pan. Coat with no-stick cooking spray.
MIX cookie mix and 1/2 cup melted butter in medium bowl with fork until evenly moistened. Press into bottom of prepared pan. Bake 10 minutes.
WHISK egg in medium bowl. Whisk in corn syrup, 2 tablespoons melted butter and vanilla until blended. Stir in pecans. Spread evenly over partially baked layer.
BAKE 23 to 25 minutes or until topping is set and golden brown. Cool 15 minutes. Remove from pan by lifting edges of foil. Place on cutting board. Pull foil away from sides of bars. Cool completely before cutting into bars.
Serving Size (1 bar of 20), Calories 200 (Calories from Fat 100), Total Fat 11g (Saturated Fat 4g, Trans Fat g), Cholesterol 25mg, Sodium 170mg, Total Carbohydrate 25g (Dietary Fiber g, Sugars 13g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.