Today the boys wanted to make a treat so I decided that we would do this recipe that I got from my friend after attending a Christmas party that she made them at. But I believe the recipe she got off the Internet from Betty Crocker. I did alter the recipe a little, I left out the pecans since my family doesn't really like pecans.
Double-Chocolate and Caramel Bars
Prep Time: 30 min
Total Time: 3 hours 5 min
Makes: 24 brownies
Bars
3 cups Gold Medal® all-purpose flour
3/4 cup packed brown sugar
2/3 cup baking cocoa
1 egg, beaten
1 1/2 cups firm butter or margarine
1 1/2 cups chopped pecans
2 cups semisweet chocolate chips
1 bag (14 oz) caramels, unwrapped
2 cans (14 oz each) sweetened condensed milk
Chocolate Glaze
1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1. Heat oven to 350°F. Line 13x9-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan.
2. In large bowl, stir together flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 cups chocolate chips. Bake 15 minutes.
3. Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes. Cool completely, about 2 hours.
4. In small microwavable bowl, microwave 1 cup chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Drizzle over bars. For brownies, cut into 6 rows by 4 rows.
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