Tuesday, February 5, 2013

CARAMEL-PECAN BROWNIES

I got this recipe years ago from some Kraft product so I will list it with their products as I found it.

4 squares Baker's Unsweetened Chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
1 pkg (14-oz) Kraft Caramels
1/3 cup whipping cream
2 cups Planters Pecan Halves, divided

Preheat oven to 350 degrees.
Line a 9 x 13-inch pan with foil, with the ends extending over the long sides; grease foil.

Microwave chocolate and butter in a large mixrowaveable bowl on high for 2 minutes or until butter is melted.  Stir until the chocolate is completely melted.  Add the sugar and eggs; mix well.  Stir the flour into the chocolate mixture until well blended.  Spread half the batter into the prepared pan.  Bake at 350 degrees for 25 minutes or until the top is firm to a gentle touch.

Microwave the caramels and cream in a medium microwaveable dish on high for 2 minutes or until the caramels begin to melt; stir until completely melted.  Stir in half of the nuts.

Spread the caramel mixture over the brownie layer in the pan; cover with the other half of the batter (okay if some of the caramel layer shows through).  Sprinkle the remaining half of the nuts over the top. 

Bake for 30 minutes at 350 degrees or until the top is firm to the touch.  Remove from oven and cool in the pan on a wire rack.

When completely cooled, lift the brownies out of the pan using the foil as handles.  Cut into 32 squares.

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