A short time ago I found out about a local bloggers group in
Kansas City. I was so excited! I have been wanting to meet more local
bloggers and get involved. The group communicates
via a Facebook Group and also meets up monthly.
It’s a little out of my comfort zone to walk into a room of people I do
not know, but I’m 30 now so I should be over that…..sure.... But I did it and it was so worth it! I met a great group of talented bloggers that had so much to share. I'm really looking forward to next months meeting.
We were to bring a dessert or appetizer. Of course I picked a dessert. Remember when I made Coconut Caramel Brownies? I think this recipe is getting
me closer to the mystery recipe I’m trying to crack.
These little brownie bits are made up of the most rich,
chewy, chocolaty, caramely (it’s a word?), nutty goodness. Hence cutting them into small bites. I still could eat 3 or 4 but that’s because my
sweet tooth doesn't have an off switch.
Caramel & Hot Fudge Pecan Brownies
4oz. Baker’s Unsweetened Chocolate
¾ cup butter
or margarine
2 cups sugar
4 eggs
1 cup flour
1 pkg. (14 oz.) Kraft Caramels
1/3 cup milk
1 ½ cup
pecan pieces
8 to 10
ounces Hersey’s Hot Fudge
Preheat oven to 350° degrees.
Line a 13x9 inch pan with parchment paper with ends of paper
extending over sides. (You’ll use the
extra paper to lift the bars from the pan for easy cutting.) Lightly spray with
baking spray or butter.
Microwave chocolate and butter in large microwaveable bowl
on high for 2 minutes (stir ½ way through) or until butter is melted.
Stir until chocolate is completely melted.
Add sugar and eggs and mix well. Stir in flour until
combined. Pour 2/3 of the batter into prepared pan.
Bake for 25 minutes or until top is firm to the touch and
remove from the oven.
After you’ve removed the brownie layer from the oven. Microwave
caramels and milk in medium microwaveable bowl on high for 2 minute minutes (stir
½ way through) or until caramels begin to melt; stir until caramels are
completely melted. Mix in 1 ½ cup chopped pecans.
Spread caramel and pecan mixture on top of the brownie
base. Place the jar of hot fudge (NOT the metal lid) into microwave for
30 seconds to soften. Pour the hot fudge over caramel. Use knife to
swirl caramel and hot fudge together.
Pour remaining brownie batter on top of the caramel and
fudge; it’s okay if some caramel/hot fudge is peeking through.
Bake for 30 minutes, or until top is firm to the
touch.
Let cool COMPLETELY before lifting brownies from pan. I placed mine in the refrigerator overnight
and then let sit on the counter for 15 minutes before cutting. Cut into small squares (they will be pretty
rich) and serve!
You could also serve the warm brownies with ice cream and it
would be de.light.ful. I found this out
when I may, or may not have, taken a corner piece while they were still
hot.