Ingredients
1 cup butter, melted2 cups packed brown sugar2 large eggs, room temperature2 teaspoons vanilla extract2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1 cup chopped pecans, divided2/3 cup milk chocolate M&M’s, divided2/3 cup chopped candy corn, divided2/3 cup coarsely chopped miniature pretzels, divided2/3 cup miniature semisweet chocolate chips, divided2/3 cup butterscotch chips, divided1 jar (12 ounces) hot caramel ice cream topping
Preparation
Preheat oven to 375°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper.
In a large bowl, beat melted butter and brown sugar until blended. Beat in eggs and vanilla. In a large bowl, mix flour, baking powder and salt; gradually add to brown sugar mixture, mixing well. Stir in half the pecans, M&M’s, candy corn, pretzels, chocolate chips and butterscotch chips.
Spread into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Spread caramel topping over bars; sprinkle with remaining pecans, M&M’s, candy corn, pretzels, chocolate chips and butterscotch chips. Lifting with parchment, remove from pan. Cut into bars.
