|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Caramel Graham Fudge Brownies |
|
Serves: 24 Print this RecipeKathy (Gardner) Herdman - Middleport, Ohio Bake-Off° Contest 35, 1992 Prize Winner Brownie doneness is often difficult to determine. Follow the recipe time range carefully and watch for the brownies to be "set" in the center. Usually the brownies will just begin to pull away from the sides of the pan when they're done. You'll enjoy the combination of ingredients in these rich, layered brownies. 1 (1-pound 3.5-oz) package fudge brownie mix 1 1/2 cups graham cracker crumbs 1/2 cup sugar 1/2 cup margarine or butter, melted 1 (14-ounce) package caramels, unwrapped 1/3 cup evaporated milk 3/4 cup peanut butter chips 3/4 cup semisweet chocolate chips 1 cup chopped pecans or walnuts 1/4 cup water 1/4 cup oil 1 egg __Kathy (Gardner) Herdman ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. In medium bowl, combine 1 1/2 cups of the brownie mix, graham cracker crumbs, sugar and melted margarine; mix well. Press mixture in bottom of ungreased 13 x 9-inch pan. In medium saucepan, combine caramels and evaporated milk. Cook over medium heat until caramels are melted, stirring constantly. Carefully spread melted caramel mixture over crust. Sprinkle with peanut butter chips, chocolate chips and 3/4 cup of the chopped pecans, reserving remaining 1/4 cup pecans for topping. In same medium bowl, combine remaining brownie mix, water, oil and egg. Beat 50 strokes by hand. Carefully spoon batter evenly over pecans. Sprinkle with remaining 1/4 cup pecans. Bake at 350°F. for 33 to 38 minutes or until center is set. Cool completely. Cut into bars. HIGH ALTITUDE - Above 3,500 feet: Add 2 tablespoons flour to remaining dry brownie mix; then add water, oil and egg. Bake as directed above. Nutrition Per Serving: Calories 360; Protein 4g; Carbohydrate 47g; Fat 17g; Sodium 200mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chocolate Coconut Crunchers Crickets Maple Oat Chewies Accordion Treats Cherry Winks Brownie Macaroons Fudgy Bonbons Funfetti Cookies Lemon-Go-Lightly Cookies Moonbeam Cookies Apricot Snowcaps White Chocolate Chunk Cookies Caramel-Filled Chocolate Cookies German Chocolate Thumbprint Cookies Praline Cookies Pistachio Pecan Party Cookies Nutmeg Cookie Logs Molasses Oat Bran Cookies Peanut Blossoms Swedish Heirloom Cookies Maple Peanut Yummies Sachertorte Cookies Snappy Turtle Cookies Starlight Mint Surprise Cookies Big Wheels Lemon Kiss Cookies Praline Apple Waffle Cookies Texan-Sized Almond Crunch Cookies Blond Brownie Caramel Cups Poppy Seed Sugar Cookies Hawaiian Cookie Tarts Orange and Oat Chewies Cherry Truffle Squares Candy Bar Cookies Split Seconds Apricot Almond Squares Choco-Nut Sweet Treats Caramel Layer Choco-Squares Quick Crescent Baklava Chocolate Raspberry Vanilla Cream Bars Peanut Butter Carrumba Bars So-Easy Sugar Cookies Coconut Lemon Crescent Bars Chocolate Cherry Bars Pecan Pie Surprise Bars Cashew Caramel Yummies Quick Crescent Pecan Pie Bars Quick 'n Chewy Crescent Bars Treasure Chest Bars Candy Bar Brownies Raspberry-Filled White Chocolate Bars Walnut Date Snack Bars Rocky Road Fudge Bars Tropical Pineapple Coconut Bars Oatmeal Carmelitas Spicy Banana Bars Charmin' Cherry Bars Black and White Brownies Peanut Butter 'n Fudge Brownies Salted Peanut Chews Truffle-Topped Amaretto Brownies Coconut Pecan Brownies Chewy Peanut Brownie Bars Triple Espresso Brownies Caramel Graham Fudge Brownies Caramel Swirl Cheesecake Brownies 06: Cookies and Bars |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
