Brownie Carmel
Pecan Bars
- 1/2 cup granulated sugar
2 tablespoons butter OR margarine
2 tablespoons water
2 cups (12-ounce package) HERSHEY'S Semi-Sweet Chocolate Chips,
divided use
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
CARAMEL TOPPING (recipe follows)
1 cup pecan pieces
- Heat oven to 350°F.
Line 9-inch square baking pan with foil, extending foil over
edges of pan; grease and flour foil.
- 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.
- While brownies are baking,
prepare CARAMEL TOPPING.
- Remove brownies from oven;
immediately and carefully spread with caramel topping.
- Sprinkle remaining 1 cup
chips and pecans over topping; lightly press into topping. Cool
completely in pan on wire rack, being careful not to disturb
chips while soft. Lift out of pan; cut into bars.
Makes about 16 bars.
CARAMEL TOPPING:
Remove wrappers from 25
caramel candies. Combine 2 tablespoons butter OR margarine, caramels
and 1 tablespoon 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.
Recipe and photograph provided courtesy of The Hershey
Company, Copyright ©1995-2005.
