For the first few years that I knew Tyler, he was "just a friend." Also, he claimed that he didn't like sweets, and specifically didn't care much for chocolate. Then I made him a batch of these brownies. Soon after, Tyler proposed, and the rest is history.
Brownie Caramel Pecan Bars
recipe and photo via Hersheys
Ingredient
1/2 cup sugar
2 tablespoons butter
2 tablespoons water
2 cups (12-oz. pkg.) semi-sweet or dark chocolate chips (I use Ghiradelli 60% cocoa)
2 eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
25 caramels
1/4 cup (1/2 stick) butter
2 TBSP milk
1 cup pecan pieces (best when toasted)
Directions
- Heat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil. (I skip the foil and use Pam for Baking)
- 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 in prepared pan.
- Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Remove brownies from oven.
- While brownies are baking, prepare caramel topping. Unwrap the caramels and place in a microwaveable bowl along with butter and milk. Microwave on high for 45-60 seconds at a time, stirring each time, until melted and smooth.
- Immediately and carefully spread caramel topping over brownie surface. 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. About 16 bars.
Note: I like to double the recipe and bake it in a 9x13 metal pan. This results in thicker, more gooey brownies. They take exactly 20 minutes in my oven.
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