Caramel Pecan Brownies II

Gooey chocolate, melty caramel, crunchy pecans…this may be the ultimate pan of brownies. Just one of these squares packs enough chocolate punch to satisfy your snacking mood.

Yield

32 servings

Ingredients

4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter or margarine
2 cups granulated (white) sugar
4 eggs
1 cup all-purpose flour
1 (14 ounce) package KRAFT Caramels
1/3 cup whipping cream
2 cups PLANTERS Pecan Halves, divided

Directions

Preheat the oven to 350°F (177°C). Line a 13 x 9-inch pan with foil, with ends of foil extending over sides. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until well blended. Spread half the batter into prepared pan.

Bake for 25 minutes or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 minutes or until caramels begin to melt; stir until caramels are completely melted. Stir in 1 cup nuts.

Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts.

Bake for 30 minutes or until top is firm to the touch. Cool in pan on wire cooling rack. Lift brownies from pan with foil handles before cutting into squares.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 55 minutes

Additional Information

Since a glass baking dish conducts and retains heat better than a metal pan does, always reduce the oven temperature by 25°F (-4°C) when baking in a glass baking dish.

Nutritional Information

Amount per serving: Calories: 240: Total Fat: 14 g: Saturated Fat: 6 g: Cholesterol: 40 mg: Sodium: 90 mg: Carbohydrate: 27 g: Dietary Fiber: 1 g: Sugars: 21 g; Protein: 3 g

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