Prep Time: 25
Start to Finish: 2 hr 55 min
- 1 - bag (14 oz)
- 1/2 - cup
evaporated milk (from 12-oz can)
- 1 - cup butter
- 2 - cups sugar
- 2 - teaspoons
- 4 - eggs,
- 1-1/4 - cups
- 3/4 - cup
unsweetened baking cocoa
- 1/4 - teaspoon
- 1 - bag (11.5 or
12 oz) semisweet chocolate chunks (2 cups)
- 1-1/2 - cups
- 1 - teaspoon
Heat oven to
350�F. Grease bottom and sides of 13x9-inch pan
with shortening or spray with cooking spray.
- In 3-quart
saucepan, heat caramels and milk over low heat,
stirring frequently, until caramels are melted
- In 2-quart
saucepan, melt butter over low heat; remove from
- Stir in sugar,
vanilla and eggs until well blended.
- Stir in flour,
cocoa and salt.
- Stir in 1 1/2
cups of the chocolate chunks and 1 cup of the
pecans. Spread evenly in pan.
- Gently and
evenly drizzle melted caramel over batter,
preventing large pockets of caramel and
preventing caramel from reaching bottom of bars.
(Caramel can cover entire surface of batter.)
- Bake 35 to 40
minutes or until set.
- In 1-quart
saucepan, heat remaining 1/2 cup chocolate
chunks and the oil over low heat, stirring
frequently, until smooth. Drizzle over warm
brownies. Sprinkle with remaining 1/2 cup
pecans; press in lightly. Cool 20 minutes.
about 1 hour 30 minutes or until chocolate is
set. For brownies, cut into 6 rows by 4 rows.
- If refrigerated
longer, let stand at room temperature 20 minutes
(3500-6500 ft): Increase flour to 1 1/2 cups.