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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Place butter in prepared pan; place in oven about 5 minutes or until butter is melted. (Leave oven on.) Tilt pan to coat bottom evenly. Sprinkle with crushed wafers.

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  • Drizzle crust evenly with sweetened condensed milk. Sprinkle with butterscotch-flavored pieces, chopped white chocolate, fruit bits, coconut and nuts. Press down firmly with the back of a spoon.

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Instructions Checklist
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  • Bake 25 minutes or until edges are lightly browned. Cool in pan on a wire rack. Use foil to lift it out of pan. Cut into bars. (To store, place bars in a single layer in an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months.) Makes 30 bars.

Tips

Use a kitchen scissors to snip vanilla caramels into smaller pieces. To prevent sticking, lightly coat the scissors with nonstick cooking spray.

Nutrition Facts

247 calories; 13 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 13 mg cholesterol; 94 mg sodium. 132 mg potassium; 29 g carbohydrates; 1 g fiber; 20 g sugar; 2 g protein; 146 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

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