Chocolate Brownies with Caramel, Peanut Butter and Pecans

1. Preheat oven to 350 degrees F.

2. To make the crust: In a medium-size bowl, combine the graham cracker crumbs and melted butter. Press firmly into an ungreased 13 x 9-inch baking pan. Set aside.

3. To make the caramel filling: In a medium-size saucepan over low heat, melt the caramels with the cream, stirring occasionally, until smooth. Remove from the heat and pour over the graham cracker crust. Use a spatula to spread it evenly. Sprinkle the pecans and peanut butter chips over the caramel. Set aside.

4. To make the brownie: In a small bowl, combine the flour, baking powder and salt. Set aside. In a medium-size saucepan over low heat, melt the butter and chocolate, stirring occasionally until smooth. Remove from the heat, transfer to a large bowl and allow the mixture to cool for 5 minutes. Add the sugar, eggs, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Pour the batter over the pecans and peanut butter chips to completely cover the caramel layer. Bake for 35-45 minutes, or until a cake tester inserted in the center of the pan comes out with moist crumbs attached. Do not overbake.

5. Cool to room temperature, cover tightly with plastic wrap, and allow to set overnight before cutting and serving.

Easy to make, caramel layer firms up quickly before baking, EXCELLENT brownie, great with the graham cracker crust and caramel. Not sure if the peanut butter chips really add anything but great brownie nonetheless. Would be a good caramel brownie for a care package since the caramel layer in sandwiched in the middle and won’t stick to the wrapping.