Brownie Caramel Pecan Bars Recipe - Allrecipes.com
Brownie Caramel Pecan Bars Recipe
  • READY IN 35 mins

Brownie Caramel Pecan Bars

Recipe by  

"Irresistibly rich chocolate brownies with a gooey caramel topping."

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Original recipe makes 16 bars Change Servings
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Directions

  1. Heat oven to 350 F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour
  2. 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.
  3. Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Meanwhile, prepare CLASSIC CARAMEL TOPPING. Remove brownies from oven; immediately and carefully spread with prepared topping. Sprinkle remaining 1 cup chips and pecans over topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Cut into bars. About 16 bars.
  4. CLASSIC CARAMEL TOPPING Remove wrappers from 25 HERSHEY'S CLASSIC Caramels. Combine 1/4 cup (1/2 stick) butter or margarine, caramels and 2 tablespoons 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

These brownies were soooooo good!! It's my favorite scratch brownie recipe, by far, and the caramel and nut topping was phenomenal. I made them for someone at work as a thank you for working for me and everyone she shared them with loved them. They were pretty easy, too. I used 35 caramels instead of 25 and a tiny bit more butter and milk...really tiny. I just like my caramel gooey, I guess, it came out great, very smooth. A keeper, definitely!!

 
Most Helpful Critical Review
Jun 21, 2003

I don't know what I did wrong, Iv'e never baked anything that turned out un-edible!!! I followed every direction carefully and the batter would just not harded at all. I cooked it the suggested amount of time and let it sit for a while and it never hardened, so I tried to cook it some more, nothing. There was way too little flour in this recipe. It was mainly chocolate,which is fine, but the chocolate didn't harden, it needed more flour. All I ended up geiing was a brown block that was completely un-edible. What a waste of chocolate!!!!!

 

31 Ratings

Sep 02, 2005

Delicious! I've been making the Baker's One Bowl Brownies for years, passed down from my Mom, but these are my new "specialty brownies"! After all was finished, these are amazing brownies, both aesthetically and "yumm-illy"! These are definitely not for those who are looking for anything less than decadence. I eyeballed a little bit more flour in the batter, for a bit more richness. Use the caramels recipe on this site for even more of a homemade taste! I cooled the brownies on the counter on a wire rack overnight. In the morning I put some wax paper on top and gently pressed the pecans into the caramel to set, then but put them in the fridge for an hour while I got ready for work, took them out and cut them into the prettiest chocolate brownie squares ever! I have to say that I was a little hesitant putting the caramel on the top while the brownies were hot, but with a little patience, it works fine- you HAVE to wait a day (or overnight) to eat these. Also, no need to line the pan. Use a non-stick pan 9" square pan and grease very well (I didn't flour either)and the brownies will come out great and very clean after refrigeration. Next time, I will drizzle the extra caramel over the top of the pecans as well. I will still stick to my classic Baker's brownies recipe because it is such a staple in my family, and it is a differnt type of brownie, both are equally as delicious, but these are great for a special calorie-laden treat. They look bakery made and taste even better.

 
Jun 21, 2003

The brownies were very cakey but still very good. Next time i make these i would add some chopped up pieces of caramel and nuts to the batter and then add some more on top. Overall, very good and easy to make.

 
Sep 30, 2004

This is THE best dessert that I have ever made, and I've made a lot of desserts! I doubled the recipe and baked them in a 11 x 15 just 2 minutes or so longer. I also used margarine in the recipe and heavy cream instead of milk in the caramel sauce. I took them to our first PTA meeting of the year with rave reviews. They are time consuming to make, which is nice only because you won't be able to eat too many of them, too often. Fantastic!

 
Jun 21, 2003

Very yummy! A moist brownie with that wonderful "Turtle candy like" topping... the best! Any good chocolate chips and caramels will do (no offense HERSHEY!)

 
Jun 21, 2003

These brownies are just delicious! My husband and 2 kids devoured them for Valentines Day! YUM!

 
Aug 28, 2005

my family absolutely loved these brownies. I will try the carmel sauce next time. Unwrapping the caramels was time consuming, a one reviewer mentioned.

 

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Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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