Brownie Caramel Pecan Bars

1/2 cup sugar
2 tablespoons butter
2 tablespoons water
2 cups semi-sweet chocolate chips, divided
2 eggs, slightly beaten
1 teaspoon vanilla
2/3 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Caramel Topping (see below)
1 cup pecan pieces

Caramel Topping:
25 caramels
1/4 cup butter
2 tablespoons milk

Heat oven to 350°. Line 9-inch square baking pan with foil; grease and flour foil.

In medium saucepan, place sugar, butter and water; 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 into prepared pan.

Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Remove from oven; immediately and carefully spread Caramel Topping over top of brownie. 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.

Cut into 16 bars.

Caramel Topping:

Remove wrappers from caramels. In medium microwave-safe bowl, place butter, caramels and milk. Microwave at HIGH for 1 minute; stir. Microwave additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.

Mrs. Anderson’s Baking Silicone 9-Inch Square Cake Pan Baking Mold, 9 x 9-Inches

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