Preheat oven to 350° F (180° C). Grease 9-inch (23 cm) square baking pan; set aside.
For batter, in medium bowl, combine flour, baking powder and salt; set aside. In small saucepan, melt 1/2 cup (125 mL) margarine and white chocolate over low heat, stirring occasionally. Remove from heat and let cool slightly.
Meanwhile, in large bowl, with electric mixer, beat eggs until frothy, about 2 minutes. Beat in granulated sugar, 1/4 cup (50 mL) brown sugar, applesauce and extracts, scraping sides occasionally. While beating, gradually drizzle in chocolate mixture. Gradually beat in flour mixture just until blended. Stir in pecans. Pour into prepared pan.
For caramel, in small saucepan, heat remaining 1/4 cup (50 mL) brown sugar, 1 tbsp (15 mL) margarine and corn syrup over medium heat, stirring frequently, until sugar is dissolved. Bring to a boil and continue boiling 1 1/2 minutes. Remove from heat, then stir in cream. Let cool 1 minute, then immediately drizzle over batter in pan. Gently swirl with top of knife to marble. Bake uncovered 35 minutes or until golden and set in centre. On wire rack cool completely. To serve, cut into squares.
Originally Submitted
4/3/2008
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