Brownie Caramel Pecan Bars


16 bars


1/2 cup granulated (white) sugar
2 tablespoons butter or margarine
2 tablespoons water
2 cups (12-ounce package) dark chocolate chips or semi-sweet chocolate
chips, divided
2 eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup caramel topping, at room temperature
1 cup pecan pieces


Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with foil, extending foil 2-inches over the edges of the pan; grease with Pan Release or baking spray with flour.

Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir into chocolate mixture. Spread batter in prepared pan.

Bake for 15 to 20 minutes or until brownies begin to pull away from sides of pan. Remove brownies from oven; with wooden skewer poke holes into brownie. Immediately and carefully spread caramel topping over brownie surface. Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping. Cool completely in pan on wire cooling rack, being careful not to disturb chips while soft. Lift out of pan; cut into bars.

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