Who can resist the classic combination of moist chocolate, gooey caramel, and pecans?
1 brownie mix (9 x 13” size)
1 pkg. of caramel bits (Kraft makes them)
1/3 C. whipping cream
2 C. coarsely chopped pecans, divided
Preheat the oven to 350º. Line the pan with foil so it extends up the sides and over the ends, then spray the foil. Mix the brownies according to package directions, then spread half of it in the prepared pan and bake it for 20 minutes or until just firm to the touch.
Meanwhile, microwave the caramel bits and whipping cream in a microwavable bowl on high for 2 minutes, stirring after the first minute. When bits are mostly melted, keep stirring until the mixture is smooth. Stir in 1 C. of the pecans. Spread this mixture evenly over the partly baked brownie crust, then crumble the remaining brownie dough evenly over this (caramel mixture will show through) and sprinkle on the remaining pecans. Press lightly. Return to the oven for an additional 25 minutes or until the top is firm. Cool completely in the pan. Lift the brownies by the foil “handles” and then peel away the foil before cutting to serve. 2 dozen large or 4 dozen smaller brownies.