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!

Caramel Brownies

 1/3 c. evaporated milk
14 oz. package caramels (approximately 50 caramels)
1 box German chocolate cake mix
1/2 c. butter, melted
1/3 c. evaporated milk
1 c. chopped walnuts or pecans
1 c. chocolate chips

Preheat oven to 350 degrees. Combine caramels and 1/3 cup evaporated milk in double boiler. Heat, stirring constantly until melted (or microwave on high 4 minutes, stirring after each minute). Remove from heat and set aside.

In another bowl combine cake mix, 1/3 cup evaporated milk and butter; beat with mixer until mixture holds together. Stir in nuts. Press 1/2 of this mixture into 9x13 greased and floured pan. Bake 6 minutes.

Take out of oven. Sprinkle chocolate chips over crust and cover evenly with caramel mixture. Crumble remaining cake mixture on top. Bake for 15-18 minutes. Refrigerate. When cooled, cut into squares.

From whence it came:  This recipe was given to me by my sister-in-law, Lynn.  I have this wonderful memory of Lynn making these brownies in her kitchen many years ago while all her cute little blond kids sat at the counter and unwrapped all the caramels.  It's funny how we remember silly little things like that, but it's such a sweet memory of mine.  Lynn passed away over 17 years ago when all of her children were still very young.  At that time, her oldest was 11 years old and her youngest was 10 months.  That ten month old baby girl is graduating from high school this month, and I couldn't be more proud of her.  Boy do I love those blond nieces and nephews of mine, who are now all grown up and just as wonderful as their mom always dreamed they would be.  These brownies make me think of all of them, and especially of their momma.

Why it's blogable:  These brownies are really good, folks!  How can you go wrong with a combination of chocolate and caramel?  You can't!  Not even if you try!  I haven't made this recipe in so long, but for some reason is has just been on my mind lately.  I've been meaning to post it and today is the day.  They are very easy to make, and you can get your kids to unwrap the caramels for you.  Getting the family together in the kitchen is a good idea...a very good idea!  It creates memories that will last a lifetime!

Hope you enjoy stirring it up!

Microwave Caramels

1 cup butter

1 can sweetened condensed milk

1 cup corn syrup

2 1/2 cups brown sugar

2 t. vanilla

Dash of salt

Measure all ingredients (except vanilla) into a 2 quart microwave bowl.  Microwave on high for approximately 16-20 minutes (depending on your microwave) stirring every 2 minutes.  Have ready a buttered 9x13 pan.  If you cook the caramels too long, they will be good suckers.  If you cook them too short, they will be soft and gooey.  Make a batch or two to test your microwave.  When done, add vanilla and pour into ready pan.  Let cool.  Cut into strips and wrap in wax paper.

From whence it came:  Last year when we wanted to go up to Utah to visit our newly engaged daughter and the wonderful young man who was stealing her away from us, we needed a place to stay.  The whole family was making the trip so we wanted something bigger than a hotel room.  We found a great place on Craig's List.  It was a basement apartment in the home of some great folks that treated us very well.  One day, after a long wedding dress shopping extravaganza, we came back to our temporary basement home and found these divine caramels waiting for us.  Not only were they kind enough to make them, they were kind enough to share the recipe with me.  Thanks for the fabulous recipe, Sherry!

Why it's blogable:  I came home from our trip and along with the help of the teen son made 300 of these little bites of heaven for the wedding.  That's how good they are!  And they are really easy to make.  These are the best caramels I have ever had! 

A few tips for ya:  Every microwave is different so you're going to have to experiment with these a little bit.  My microwave is no spring chicken, so I cook them for 20 minutes.  If you're microwave is newer you probably won't need to cook them as long.  If you cook them too long, they will get hard and pull out all of your dental work.  Don't say I didn't warn you!  If you don't cook them long enough they will be too soft.  So, there is a bit of a learning curve on this one, but it's worth figuring out.   

Also, when they've cooled, I take the entire chunk of caramel from the pan and place it on wax paper.  Then I cut them into strips with a pizza cutter. I think it works better than a knife.  Once they're cut, wrap them in little squares of wax paper and twist the ends, just like the picture.

Hope you enjoy stirring it up!