Brownie carmel recipeTasty & Healthy Recipies -Brownie Recipes

Brownie carmel recipe -How to Make &Prepare

Brownie carmel recipe

Brownie Carmel Pecan Bars

1/2 cup granulated sugar
2 tablespoons butter OR margarine
2 tablespoons water
2 cups (12-ounce package) HERSHEY'S Semi-Sweet Chocolate Chips, divided use
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
CARAMEL TOPPING (recipe follows)
1 cup pecan pieces

Method of cooking Brownie carmel recipe
Heat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.
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 into prepared pan.
Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan.
While brownies are baking, prepare CARAMEL TOPPING.
Remove brownies from oven; immediately and carefully spread with caramel topping.
Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan; cut into bars.
Makes about 16 bars.

CARAMEL TOPPING:

Remove wrappers from 25 caramel candies. Combine 2 tablespoons butter OR margarine, caramels and 1 tablespoon milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.

Tips

The final temperature for cookingcaramels de-pends on how hard and chewy you like them , as well as on the altitude and the weather of the place you are cooking them. We suggest temperatures of between 2460 and 2500 for sea level; but for a very hard caramel it is possible to go to 2550 or 2600. The British like their caramels cooked to 2700 or 2800 where they are almost too hard to be chewed and must be sucked first.

If you like a fudgy-textured caramel, beat the caramels for a minute or two after adding the flavor-ing and before pouring into the pans.

Pans for caramels should be lightly buttered. If you forget to do this you will have real trouble try-ing to get them out. But all need not be lost! Heat the bottom of the pan slightly over a stove burner and you will be able to turn them out.

A large heavy knife is best for cutting caramels. Mark the oblong or square of caramels lightly with the knife to be sure of uniformity, then cut through with one heavy slice. Cut your waxed paper or cellophane into sizes just large enough so that you can get a fold at the top and fold over the ends. Caramels should be wrapped soon after they are cut. Enjoy

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