Caramel Pecan Brownies
Prep: 20 min - Total: 1 hr 20 min
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
1 cup flour
1 pkg. (14 oz.) KRAFT Caramels, unwrapped
1/3 cup whipping cream
2 cups PLANTERS Pecan Halves, divided
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks(optional)
Line 13x9-inch baking pan with foil, extending over edges to
form handles. Generously grease foil.
Microwave unsweetened chocolate and butter in large microwavable
bowl on HIGH 2 minutes or until butter is melted. Stir until
chocolate is completely melted.
Stir sugar into chocolate mixture until well blended. Mix in
eggs. Stir in flour until well blended. Spread 1/2 of the
brownie batter in greased 13x9-inch baking pan.
Bake at 350°F for 25 minutes or until batter is firm to the
Meanwhile, microwave caramels and cream in microwavable bowl
on HIGH 2 minutes or until caramels begin to melt. Stir until
smooth. Stir in 1 cup of the pecan halves. Gently spread
caramel mixture over baked brownie batter in pan. Sprinkle
with chocolate chunks. Pour remaining unbaked brownie batter
evenly over caramel mixture; sprinkle with remaining 1 cup
pecan halves. (Some caramel mixture may peak through.)
Bake an additional 30 minutes or until brownies feel firm to
the touch. Cool in pan. Run knife around edges of pan to loosen
brownies from sides. Cut into 24 squares.
Makes 24 servings
Special Extra: Toasting nuts gives them more flavor. To toast
nuts, spread them in single layer on baking sheet. Bake at
350°F for 12 to 15 minutes or until lightly toasted, stirring
occasionally. Cool completely before using.
This recipe created by Kraft Foods.