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Caramel Pecan Brownies




Source of Recipe


Kraftfoods.com


A small portion goes a long way on chocolate flavor.

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 bag (14 oz.) KRAFT Caramels (about 50)
1/3 cup whipping cream
2 cups PLANTERS Pecan Halves, divided

Note: Toasting nuts gives them more flavor. To toast nuts, spread them in single layer on baking sheet. Bake at 350°F for 12 to 15 minutes or until lightly toasted, stirring occasionally. Cool completely before using.


PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Generously grease foil. Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Add eggs; mix well. Stir in flour until well blended. Spread half of the batter into prepared pan.
BAKE 25 minutes or until top is firm to the touch. Meanwhile, microwave caramels and cream in microwavable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Stir in 1 cup of the pecan halves.
SPREAD caramel mixture evenly over brownie; top with remaining brownie batter. (Some caramel mixture may peak through.) Sprinkle with remaining 1 cup pecan halves. Bake an additional 30 minutes or until brownie feels firm to the touch. Cool in pan on wire rack. Remove brownie from pan; cut into 32 1" squares.

Note:
If baking brownies in glass baking dish, reduce oven temperature to 325°F.