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Caramel-Pecan Brownies

Caramel-Pecan Brownies recipe
photo by:kraft
Gooey chocolate, melty caramel, crunchy pecans: Baker, prepare to take a bow as these brownies become the star of the dessert table.
time
prep:
20 min
total:
1 hr 15 min
servings
total:
32 servings
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posted:
5/17/2009
Made first time today.. BIggest problem is the foil.. I only greased the bottom. Are you suppose to grease all of the foil. LIke the way the come out of the pan. Definetly will try again.
posted:
2/19/2009
This is an awesome recipe! Very easy and brownies are moist!! YUM!!!
posted:
2/2/2009
These were a BIG HIT for our family--will enjoy making them again.
posted:
1/21/2009
I made these for a pitch-in....they were a hit!! i did change the recipe a little- i added 1/2 a cup of chopped pecans to the caramel mixture & about 3/4 c. of shredded cocnut to it also....delicious!! Then i drizzled melted chocolate on the top after it was baked. Will def. make again & again!
posted:
12/16/2008
These were absolutely delicious. I used much less pecans than called for, but that was because (a) I forgot I was supposed to add more before I put them in the oven and (b) wasn't sure who would be turned off by nuts. Aside from that I thought these were GREAT!! Agree with other reviewers that you may want to try not to let the caramel get all the way to the edges because it got a little hard! Will definitely make again.
posted:
12/22/2007
These brownies are rich and yummy; however, I had a lot of problems getting the edges unstuck from the foil and ended up having to cut some of the brownies away. Next time I will take another viewer's advice and use non-stick foil. I did grease the foil quite heavily, but it didn't seem to do the trick. I will also try not going completely to the edges with the caramel spread.
posted:
7/19/2007
This is my favorite recipe that I have found on the site. I always make sure not to take home any leftovers otherwise I would eat them all myself! They are always very popular with friends and it's easy to see why. I used to dread making them because even though they are so good, they were a mess to make and clean up. However, I used nonstick foil the last time and they came out beautifully! I also reduce the number of caramels to about 30-35 and reheat the remaining brownie batter for easier spreading on top of the caramel layer. Cutting them is also much less messy if you wait awhile for them to cool or put them in the refrigerator for a bit first.
posted:
1/29/2007
This recipe was spectacular!!! I made it for family and friends and everyone loved it! It was gone in one day. Everyone is requesting that I make it again ASAP!!!!!
posted:
1/24/2007
Way too complicated & time wasting for me to make the recipe as written, but I did use the ideas. After baking in a foil lined 8 x 8 pan a "standard" brownie mix (to which I always add a cup of mini chocolate chips), I microwaved 35 Kraft Caramels with 2 tablespoons of 2% milk for 2 minutes, then stirred until they were thoroughly melted. I poured it over the cooled brownies, let it rest for an hour, then frosted. Note, leave in the pan unless serving immediately, otherwise the caramel mixture slides around.
posted:
1/15/2007
Everyone loves these Brownies. To Make them ULTIMATE however, add 1 pkg (12 ozs) BAKERS Real Semi-Sweet Chocolate Chips over the caramel and continue as directed. They are a RAVE REVUE item!
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