Best Brownie Caramel Pecan Bars Recipes

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BROWNIE CARAMEL PECAN BARS



Brownie Caramel Pecan Bars image

Make and share this Brownie Caramel Pecan Bars recipe from Food.com.

Provided by ThatJodiGirl

Categories     Bar Cookie

Time 40m

Yield 16 bars

Number Of Ingredients 13

1/2 cup sugar
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons water
2 cups semi-sweet chocolate chips, divided (12 oz. pkg.)
2 eggs
1 teaspoon vanilla extract
2/3 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup pecan pieces
25 caramels
1/4 cup butter or 1/4 cup margarine
2 tablespoons milk

Steps:

  • Preheat oven to 350°F.
  • Line a 9 inch square baking pan with foil, extending foil over edges of pan.
  • Grease and flour foil.
  • In a medium saucepan, combine sugar, butter and water; cook over low heat, stirring constantly, until mixture boils.
  • Remove from heat.
  • Immediately add 1 cup chocolate chips; stir until melted.
  • Beat in eggs and vanilla until well blended.
  • Stir into chocolate mixture.
  • Spread batter into prepared pan.
  • Bake 15 to 20 minutes or until brownies begin to pull away from the sides of the pan.
  • When brownies are almost done, prepare Caramel Topping; Remove wrappers from the 25 caramels.
  • In a medium microwavable bowl, place 1/4 cup butter or margarine, caramels and 2 tablespoons milk.
  • Microwave on HIGH for 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.
  • After removing brownies from oven; immediately and carefully spread with prepared topping.
  • 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.
  • Lift out of pan.
  • Cut into bars.

CARAMEL BROWNIES



Caramel Brownies image

I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. -Clara Bakke, Coon Rapids, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs, room temperature
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

Steps:

  • In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Nutrition Facts : Calories 376 calories, Fat 18g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL PECAN BROWNIES



Caramel Pecan Brownies image

Looking for a dessert made using Gold Medal® all-purpose flour? Then check out these caramel and pecan brownies - a crunchy treat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 11

1 cup sugar
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2/3 cup Gold Medal™ all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
12 caramels
1 tablespoon milk

Steps:

  • Heat oven to 350°. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Mix sugar, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking powder and salt. Spread in pan. Sprinkle with pecans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 215, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg

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