Caramel Pecan Brownies Recipe

TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 48 servings

Ingredients

  • 1 package German chocolate cake mix (regular size)
  • 3/4 cup butter, melted
  • 1 can (5 ounces) evaporated milk, divided
  • 75 caramels
  • 1 cup chopped pecans
  • 1 cup (6 ounces) semisweet chocolate chips

Nutritional Facts

1 serving (1 each) equals 168 calories, 8 g fat (4 g saturated fat), 10 mg cholesterol, 138 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, combine the cake mix, butter and 1/3 cup milk. Spread half of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes.
  2. Meanwhile, in a microwave, heat caramels and remaining milk, uncovered, on high for 2-3 minutes or until caramels are melted; stir until smooth. Pour over crust. Sprinkle with pecans and chocolate chips. Drop reserved cake mixture by tablespoonfuls over the top.
  3. Bake for 10 minutes; remove from the oven and smooth top. Bake 10-15 minutes longer or until top appears dry and is lightly browned. Cool on a wire rack. Cut into bars. Yield: 4 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Caramel Pecan Brownies in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p58

Nutritional Facts

1 serving (1 each) equals 168 calories, 8 g fat (4 g saturated fat), 10 mg cholesterol, 138 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Caramel Pecan Brownies

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 26, 2012

Made this twice and both times they came out good. First time I had trouble with the caramels, I had a hard time getting them to melt , it was clumpy. The second time I microwaved them longer and turned out great. I also greased and lined the pan with wax-paper and greased that because the first time they stuck to the pan and was hard to cut at the edges.

MY REVIEW
Reviewed Jan. 27, 2012

Love this recipe but I substitute salter peanuts for the pecans. It always goes fast.. Reminds many of snickers

MY REVIEW
Reviewed Nov. 16, 2010

Wonderful! The most difficult part is unwrapping the caramels. I took some to work and everyone wanted the recipe.

MY REVIEW
Reviewed Sep. 28, 2010

I make this often and is a big favorite. I line the pan with foil before greasing and dusting with cocoa powder. Then refridgerate to chill it, so I can just lift it from the pan and peel away the foil to cut more easily. Otherwise, they are very gooey and restick back together.

Also a dark chocolate type cake mix tastes great too!

MY REVIEW
Reviewed Sep. 2, 2010

Super fast and easy and delicious!!!!

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