Ingredients Jump to Instructions ↓

  1. 2 ounces unsweetened chocolate

  2. 1/3 cup shortening

  3. 2 eggs

  4. 1 cup sugar

  5. 3/4 cup all-purpose flour

  6. 1/2 teaspoon baking powder

  7. 1/2 teaspoon salt

  8. 1/2 cup chopped pecans FILLING:

  9. 1/4 cup butter, cubed

  10. 1/2 cup sugar

  11. 1/4 cup evaporated milk

  12. 3/4 cup marshmallow creme

  13. 1/2 teaspoon vanilla extract

  14. 1/4 cup chopped pecans CARAMEL LAYER:

  15. 24 caramels

  16. 1/4 cup heavy whipping cream TOPPING:

  17. 1 cup semisweet chocolate chips

  18. 1/4 cup butterscotch chips

  19. 1/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. In a microwave-safe large bowl, melt chocolate and shortening; stir until smooth. Cool slightly. In a small bowl, beat eggs and sugar until blended. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in pecans. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For filling, melt butter in a heavy saucepan over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in marshmallow creme and vanilla until smooth. Add pecans. Spread over top of brownies. Chill until set. In a small saucepan, combine caramels and cream. Cook and stir over low heat until melted and smooth; cook and stir 4 minutes longer. Spread over filling. Chill until set. In a microwave-safe bowl, melt the chocolate and butterscotch chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in pecans; spread over caramel layer. Refrigerate for at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Cut into 1-in. squares. Yield: about 8 dozen.


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