Caramel Brownies

A perfect blend of caramel and chocolate!

	x3	x6	x9
4–1 oz. squares unsweetened chocolate	12	24	36
¾ cup butter	2¼c	4½c	6¾c
2 cups sugar	6c	12c	18c
4 eggs	12	24	36
1 cup flour	3c	6c	9c
14 oz. bag caramels, unwrapped	42oz	84oz	126oz
⅓ cup heavy cream	1c	2c	3c
2 cups pecans, chopped	6c	12c	18c
12 oz. chocolate chips	36oz	72oz	108oz

Original Recipe Yield

4 dozen brownies

Cooking Day

Melt butter and chocolate in microwave or in a double boiler on stovetop. In a mixing bowl, combine sugar with melted chocolate and butter. Add eggs one at a time, beating well after each addition. Add flour and blend until well mixed. Spread half of the batter into a greased 9 x 13 baking pan or disposable foil pan. Bake in a 350 degree oven for 25 minutes. While first layer is baking, melt caramels and cream in microwave on high for 3 minutes. Blend with a spoon and add 1 cup of pecans. Once brownies are removed from oven, immediately spread caramel mixture on top of brownie layer. Sprinkle chocolate chips over caramel layer. Pour rest of batter on top of chocolate chip layer. Sprinkle with remaining pecans. Return brownies to oven and bake 30 more minutes. Cool brownies completely in pan. Cover with a layer of plastic wrap, then foil, and freeze.

Serving Day

Thaw completely. Enjoy!!