Saturday, August 20, 2011

Hershey's Caramel Pecan Bars

I made these years ago (like maybe 8 years?) for treats for my mom's choir singers, and a former singer just reminded me of them today, and remembers how amazing they were.  So, there you have it.  These brownies will linger in your mind and in your mouth for 8 years and counting!

·         1/2 C sugar
·         2 Tbl butter
·         2 Tbl water
·         2 C (12 oz) semi-sweet chocolate chips – divide in half
·         2 eggs
·         1 tsp vanilla
·         2/3 C all purpose flour
·         1/4 tsp baking soda
·         1/4 tsp salt

Caramel topping:
·         Bag of caramels (need 25 pieces)
·         1/2 stick butter
·         2 Tbl milk
·         1 C chopped pecans

Heat oven to 350*.  Line a 9” square baking pan with foil, extending foil over edges of pan. Grease and flour the foil.

In medium saucepan, combine sugar, butter and water.  Cook over low heat, stirring constantly until mixture boils, then remove from heat.  Immediately add 1 C chocolate chips and stir 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 15-20 minutes or until brownies begin to pull away from sides of pan.  Meanwhile, prepare Caramel Topping.  Remove brownies from oven; immediately and carefully spread with prepared topping.  Sprinkle 1 C chocolate chips and pecans over the caramel.  Cool completely in pan.  When cooled, use the foil to lift brownies out of the pan.  Cut into bars.

Caramel Topping:

Remove wrappers from 25 caramels.  In medium microwave-safe bowl, place 1/2 stick butter, caramels and 2 Tbl milk.  Microwave at HIGH for 1 minute; stir.  Microwave an additional 1 to 2 minutes, stirring every 30 seconds until caramels are melted and mixture is smooth when stirred.  Use immediately.

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