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Brownie Caramel Pecan Bars

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories270
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium85 mg4% DV
Total Carbohydrates34 g11% DV
Dietary Fiber3.0 g12% DV
Sugars27 g
Protein4 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron10% DV
  Amount Per Serving % DV *
Calories270
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium85 mg4% DV
Total Carbohydrates34 g11% DV
Dietary Fiber3.0 g12% DV
Sugars27 g
Protein4 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron10% DV
  • 1/2 cup sugar
  • 2 tablespoons butter or margarine
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • 2 eggs
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.) , divided
  • 1 cup pecan pieces
  • 1/2 cup HERSHEY'S Caramel Topping , at room temperature
  • 1/4 teaspoon salt

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.

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