Maybe it’s because DH was out of town last week (it’s amazing how much sugar helps recover from pure exhaustion), or maybe it’s because I’ve just got a major sweet-tooth, but I saw a recipe for caramel brownies and just had to try them for FHE yesterday. This is what I adapted from the recipe on the back of Kraft Caramel Bits bag.
Caramel Pecan Brownies
1 box of brownie mix – prepare batter according to directions. 1 bag Caramel Bits (11 oz), or equal amount of caramel squares. 1/3 cup whipping cream1 cup chopped pecans (optional).
Preheat oven to 350. Line a 13×9 inch pan with tin foil and grease well. Pour half of brownie batter in pan and bake for 20 minutes.
Meanwhile, place caramels and whipping cream in a microwave safe bowl and microwave in 30 second intervals, stirring in between, until fully melted. Add half of the pecans to the caramel mixture.
Pour the caramel mixture over the baked brownie – making sure to spread evenly – and top with the remaining brownie batter and the remaining chopped pecans.
Bake for 30 minutes or until the top is firm.
The only advice I would give is to make sure the caramel is spread out evenly as you pour it in the pan. I poured mine in one spot and it forced the brownies to the side. So the middle of my brownies had massive caramel compared to the sides.
Also, if you do end up making these don’t tell anyone what is in the center. It makes them last longer.