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Quilting Fuel: Sweets to the Sweet


Tips, Ideas, Patterns, and more by the crew at Bernina Sewing & Design


Quilting Fuel: Sweets to the Sweet

Marsha Cowan

Yes, Valentine’s Day is next week, and we promise we’ll stop talking about love and hearts and delicious sweet treats after that. Wait, scratch that–we can’t promise to stop talking about sweet treats. But while we are talking about Valentine’s Day and sweets together, we have a question: Why does chocolate get to have all the fun? And the answer to that is this yummy, easy, recipe : Pillsbury’s 5-Ingredient Salted Caramel Bars. (Photo courtesy of

Sweet? Check. Easy? Check. Happy Valentine’s Day? Check.

We’ve got it covered, you sewing Valentines. And if you decide to throw a handful of chocolate chips in there, we promise to look the other way.

5-Ingredient Salted Caramel Bars


1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1/4 cup plus 2 tablespoons all-purpose flour

1/2 cup caramel topping

1/2 teaspoon coarse sea salt

1/2 cup chopped pecans


Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Spray 8-inch square pan with cooking spray.

In large bowl, break up cookie dough. Add 1/4 cup of the flour; mix with spoon or hands until well blended. Break up three-fourths of the dough in pan; press evenly in bottom of pan.  Bake 20 to 25 minutes or until light golden brown. Cool 10 minutes.

Meanwhile, in small bowl, stir remaining 2 tablespoons flour and the caramel topping. Pour over crust in pan; carefully spread evenly. Sprinkle salt and 1/4 cup of the pecans over caramel.

In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan. Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.


Wishing you a sweet Valentine’s Day, quilters.

Happy Stitching!