Desserts:

Caramel-Fudge Brownies

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Ingredients

1 bag (14 ounces) caramels
1/2 cup evaporated milk
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla
4 eggs, beaten slightly
1-1/4 cup flour
3/4 cup cocoa
1/4 teaspoon salt
2 cups (11.5 ounces) semisweet chocolate chunks
1-1/2 cups chopped pecans
1 teaspoon oil

Instructions

Heat caramels and milk over low heat, stirring frequently until caramels are melted. Set aside. Melt butter in 2-quart saucepan over low heat. Remove. Stir in sugar, vanilla and eggs until well blended. Add flour, cocoa and salt. Mix well. Add 1-1/2 cups chocolate chunks and 1 cup pecans. Mix well. Spread in greased 13x9-inch pan. Carefully drizzle caramel over batter, spreading evenly. Bake at 350 degrees for 35 to 40 minutes. Heat the remaining 1/2 cup chocolate chunks with the oil, stirring until chocolate is melted. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans. Cool before cutting into small pieces.

Norma Gullickson
Keithsburg