Thursday, November 21, 2013

Layered Salted Caramel Bars


I am looking to add some new dessert ideas to my holiday lineup this year.  I will be starting with this one.  Maybe for breakfast?  Sure...why not!

Layered Salted Caramel Bars

Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheets are the base for these breakfast bars that incorporate all your favorite caramel roll flavors.
prep time 15 min                    
total time 60 min
servings 12                    


  • 1/3  cup butter, melted
  • 1/2  cup packed brown sugar
  • 1     tablespoon corn syrup
  • 1/2  teaspoon salt
  • 1/2  cup chopped pecans (optional)
  • 1/2  cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 
  • 1/4 cup butter, melted                


  1. Heat oven to 350°F. In small bowl, mix 1/3 cup melted butter, the brown sugar, corn syrup and salt. Spread evenly in ungreased 13x9-inch pan. Sprinkle with pecans.                         
  2. In small bowl, mix granulated sugar and cinnamon. Unroll one of the dough sheets. Press into 13x9-inch rectangle. Place in pan. Brush with some of the 1/4 cup melted butter, and sprinkle with some of the cinnamon sugar. Repeat with remaining dough sheets, butter and cinnamon sugar, ending with cinnamon sugar.
  3. Cover with foil. Bake 20 minutes. Remove foil; bake 25 to 30 minutes longer or until deep golden brown. Immediately turn pan upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Cut into 4 rows by 3 rows.                     

Expert Tips

**If you can't find Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheets, you can substitute Pillsbury® refrigerated crescent dinner rolls. Just be sure to firmly press perforations to seal.

**These bars are best served straight from the oven while the caramel is still warm.

For more great recipes like this one, go to!!!

Chasing Tiny Feet