Caramel-Pecan Brownies 4 squares Baker's unsweetened chocolate 3/4 cup butter or margarine 2 cups sugar 4 eggs 1 cup flour 14 oz. pkg. Kraft caramels 1/3 cup whipping cream 2 cups Planters pecan halves, divided 1. Line 13x9 inch pan with foil, with ends of foil extending over sides. Grease foil. Microwave chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Add sugar and eggs; mix well. Stir in flour until well blended. Spread half the batter into prepared pan. 2. Bake 25 minutes or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on high 2 minutes or until caramels begin to melt; stir until caramels are completely melted. Stir in 1 cup nuts. 3. Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 minutes or until top is firm to the touch. Cool in pan on wire rack. Lift brownies from pan with foil handles before cutting into squares. Cooking Know-How Since a glass baking dish conducts and retains heat better than a metal pan does, always reduce the oven temperature by 25F when baking in a glass baking dish. Enjoy. __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
