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Skill Level: Intermediate Prep Time: 25 Minutes

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons butter or margarine
  • 2 tablespoons water
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup HERSHEY'S Caramel Topping , at room temperature
  • 1 cup pecan pieces

Directions

  1. Heat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.
  2. Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir into chocolate mixture. Spread batter in prepared pan.
  3. Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Remove brownies from oven; with wooden skewer poke holes into brownie. Immediately and carefully spread caramel topping over brownie surface. Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan; cut into bars. Makes 16 bars.