Brownie Caramel Pecan Bars Food

BROWNIE CARAMEL PECAN BARS

Steps:

• Preheat oven to 350°F.
• Line a 9 inch square baking pan with foil, extending foil over edges of pan.
• Grease and flour foil.
• In a medium saucepan, combine sugar, butter and water; cook over low heat, stirring constantly, until mixture boils.
• Remove from heat.
• Immediately add 1 cup chocolate chips; stir until melted.
• Beat in eggs and vanilla until well blended.
• Stir into chocolate mixture.
• Spread batter into prepared pan.
• Bake 15 to 20 minutes or until brownies begin to pull away from the sides of the pan.
• When brownies are almost done, prepare Caramel Topping; Remove wrappers from the 25 caramels.
• In a medium microwavable bowl, place 1/4 cup butter or margarine, caramels and 2 tablespoons milk.
• Microwave on HIGH for 1 minute.
• Stir.
• Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred.
• Use immediately.
• After removing brownies from oven; immediately and carefully spread with prepared topping.
• Sprinkle remaining 1 cup chocolate chips and pecans over topping.
• Cool completely in pan on wire rack, being careful not to disturb chips while soft.
• Lift out of pan.
• Cut into bars.

CARAMEL PECAN BROWNIES

Steps:

• In a large bowl, combine the cake mix, butter and 1/3 cup milk. Spread half of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes., Meanwhile, in a microwave, heat caramels and remaining milk, uncovered, on high for 2-3 minutes or until caramels are melted; stir until smooth. Pour over crust. Sprinkle with pecans and chocolate chips. Drop reserved cake mixture by tablespoonfuls over the top. , Bake for 10 minutes; remove from the oven and smooth top. Bake 10-15 minutes longer or until top appears dry and is lightly browned. Cool on a wire rack. Cut into bars.

CHUNKY CHOCOLATE CARAMEL PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees Farenheit and line a 13x9 baking pan with foil, spray the foil with cooking spray.
• (Cut the foil long enough so that you can fold the ends over the edge of the pan on each end) In a large, microwave-safe bowl, microwave chocolate squares and butter on High until melted (2 minutes) Stir in sugar, blend well.
• Add the eggs, blend well.
• Stir in flour, blend well.
• Spread half of the mixture in the baking pan and bake for 25 minutes or until the brownies are firm.
• Don't turn the oven off yet!
• While they are baking, get out another microwave-safe bowl; throw in the caramels and pour in the cream.
• Microwave on high for about 2 minutes, the caramels should be partially melted.
• Stir to help them melt completely.
• Stir in 1 cup of the pecans and carefully spread the mixture over the baked brownies.
• Sprinkle 1/2 of the chocolate chunks over the caramel and pour the remaining brownie batter on top, evening it out if needed.
• It's ok if some of the caramel is showing.
• Sprinkle the rest of the chocolate chunks on top and then the rest of the pecans.
• Bake for another 30 minutes or until the brownies are firm.
• Let the brownies cool in the pan on a wire rack and then lift them out with the foil and set them on a cutting board to cut them up.
• These would make a decadent gift for someone who loves the flavor combination!
• You could wrap them up in colored plastic wrap and stick a bow on the top or place them in a holiday-decorated plastic container-- you could make someone's day!
• Or, depending on your mood, you could hide them and eat them all yourself!

CARAMEL-PECAN BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour until blended. Pour half the batter into prepared pan.
• Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. 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 30 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to remove brownies from pan before cutting to serve.

BROWNIE CARAMEL PECAN BARS

Steps:

• Heat oven to 350 F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour
• Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir into chocolate mixture. Spread batter into prepared pan.
• Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Meanwhile, prepare CLASSIC CARAMEL TOPPING. Remove brownies from oven; immediately and carefully spread with prepared topping. Sprinkle remaining 1 cup chips and pecans over topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Cut into bars. About 16 bars.
• CLASSIC CARAMEL TOPPING Remove wrappers from 25 HERSHEY'S CLASSIC Caramels. Combine 1/4 cup (1/2 stick) butter or margarine, caramels and 2 tablespoons milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.

BROWNIE CARAMEL PECAN BARS

Steps:

• Heat oven to 350 F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour
• Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir into chocolate mixture. Spread batter into prepared pan.
• Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Meanwhile, prepare CLASSIC CARAMEL TOPPING. Remove brownies from oven; immediately and carefully spread with prepared topping. Sprinkle remaining 1 cup chips and pecans over topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Cut into bars. About 16 bars.
• CLASSIC CARAMEL TOPPING Remove wrappers from 25 HERSHEY'S CLASSIC Caramels. Combine 1/4 cup (1/2 stick) butter or margarine, caramels and 2 tablespoons milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.

CARAMEL PECAN BROWNIES

Steps:

• Heat oven to 350°. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Mix sugar, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking powder and salt. Spread in pan. Sprinkle with pecans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.