- Preheat oven to 350°F. Prepare Salted Caramel Bar Mix packet 1 according to package directions using 12 tablespoons butter. Set 1 cup mixture aside. Press remaining mixture into a greased 13x9-inch baking dish. Set aside.
- In large bowl, combine pumpkin, condensed milk, softened cream cheese, eggs and pumpkin spice. Using and electric mixer on medium, mix until well combined. Pour over crust. Add pecans to reserved bar mixture; sprinkle over pumpkin. Bake 35 minutes.
- In small bowl, prepare Salted Caramel Bar Mix packet 2 according to package directions using 1½ tablespoons butter and milk. Drizzle desired amount of caramel over bars. Sprinkle with desired amount of salt packet.
- Cool 1 hour. Refrigerate 2-3 hours. Cut into 24 bars. Keep refrigerated.
Makes 24 bars.
Make ahead: Prepare up to 2 days ahead. Keep refrigerated in an airtight container.