Shelly's Recipe

CARAMEL-PECAN FILLED BROWNIES

Category: Brownies/Blondies

3 large eggs
1 1/2 cups butter, melted and divided
1 3/4 cups sugar
1/2 tsp salt
1 tsp vanilla extract
1 cup flour
1 cup unsweetened cocoa, divided
1 (14-oz) pkg caramels, unwrapped
1 cup milk, divided
3 cups chopped pecans, toasted
10 large marshmallows or 1 cup miniature marshmallows
1 (16-oz) pkg powdered sugar, sifted

Whisk together eggs, 1 cup butter, sugar, salt, and vanilla in a large bowl. Add flour and 1/2 cup cocoa, blending well. Spread into a greased 13x9 inch pan. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool.

Microwave caramels and 2/3cup milk in a large glass bowl on HIGH for 3 minutes or until melted and combined. Stir in pecans, and spread evenly over brownies. Chill 20 minutes or until set.

Cook marshmallows and remaining 1/2 cup butter, 1/2 cup cocoa, and 1/3 cup milk in a saucepan over medium heat, stirring constantly until mixture is smooth and thoroughly heated. Remove from heat. Beat marshmallow mixture and powdered sugar with an electric mixer until smooth. Spread evenly over caramel mixture. Chill 20 minutes or until set. Cut brownies into 1 1/2- x 2-inch pieces.