posted by SandyOH 10-15-102 3:31 PM
Butterscotch Pecan Brownies
2 squares unsweetened chocolate (1-oz. each)
1/3 cup shortening
2 eggs
1 cup sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
Filling:
1/4 cup butter or margarine
1/2 cup sugar
1/4 cup evaporated milk
3/4 cup marshmallow creme
1/2 teaspoon vanilla
1/4 cup chopped pecans
Caramel Layer:
24 caramels
1/4 cup whipping cream
Topping:
1 cup semisweet chocolate chips
1/4 cup butterscotch chips
1/4 cup chopped pecans
In a micro-safe bowl, melt the unsweetened chocolate and shortening; stir until smooth. Cool slightly.
In a mixing bowl, beat eggs and 1 cup sugar; stir into chocolate mixture. Combine flour, baking powder and salt; gradually stir into chocolate mixture. Stir in 1/2 cup chopped pecans. Spread in a greased 13x9x2-inch baking pan. Bake at 350° for 18-20 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.
For Filling: melt 1/4 cup butter or margarine in a heavy saucepan over medium heat. Add 1/2 cup sugar and evaporated milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in marshmallow creme and vanilla. Add 1/4 cup chopped pecans. Spread over top of brownies. Refrigerate until set.
Caramel Layer: combine the caramels and whipping cream in a saucepan. Cook and stir over low heat until melted and smooth; cook and stir 4 minutes longer. Spread over filling. Refrigerate until set.
Topping: melt chocolate and butterscotch chips; stir until smooth. Stir in 1/4 cup chopped pecans; spread over caramel layer. Refrigerate for at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Cut into 1-inch squares.
Yield: about 8 dozen
Source: Taste of Home Holiday and Celebrations Cookbook 2001