Tuesday, September 21, 2010

Easy Caramel Pecan Brownies

1  pkg.  (19 to 21 oz.)  brownie mix (13x9-inch pan size)
1 pkg. (11 oz.) KRAFT Caramel Bits
1/3 cup whipping cream
2 cups pecan Halves, divided

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Generously grease foil. Prepare brownie batter as directed on package; spread half of the batter into prepared pan. Cover remaining batter; set aside.

BAKE 20 min. or until top is firm to the touch. Meanwhile, microwave caramel bits and whipping cream in medium microwaveable bowl on HIGH 2 min., stirring every 30 sec. or until caramel bits begin to melt; stir until completely melted. Add 1 cup of the pecans; mix well. Spread over partially baked brownie; top with remaining brownie batter. (Some caramel may peek through batter.) Sprinkle with remaining pecans.

BAKE an additional 25 min. or until top is firm to the touch. Cool completely. Use foil handles to lift dessert from pan before cutting to serve. Store in covered container at room temperature.

From whence it came:  I found this divine recipe on the back of the Kraft Caramel Bits package.  I thought it looked yum-e, and I was right!  I bought the Caramel Bits at Super Walmart.  You can probably find them wherever you shop.
Why it's blogable:  If you're into chocolate mixed with nuts and ooey, gooey caramel, I don't need to tell you why it's blogable.  Is there a better combination than chocolate, caramel and nuts?  I think not!  These very easy to make, and my family went nuts for them.  Get it?  Nuts for them!  They have nuts!  Get it?  The Spy Who Loves me was especially head over heals for these brownies.  Oh, and did I mention the edges?  The edges are kinda crispy and gooey all at the same time.  The edges have got it goin' on!  This recipe is similar to this recipe, but different enough that they both deserve a place of honor on my little blog.

You can print it here if you want to!

Hope you enjoy stirring it up!

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