Chocolate Squares with Nutty Caramel Sauce

Chocolate Squares with Nutty Caramel Sauce

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories300
Calories from Fat160
Total Fat19 g29% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium200 mg8% DV
Total Carbohydrates35 g12% DV
Dietary Fiber2.0 g8% DV
Sugars26 g
Protein4 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  Amount Per Serving % DV *
Calories300
Calories from Fat160
Total Fat19 g29% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium200 mg8% DV
Total Carbohydrates35 g12% DV
Dietary Fiber2.0 g8% DV
Sugars26 g
Protein4 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  • 3/4 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup sugar
  • 1 bag caramel candies (14 oz.)
  • 1/2 cup water
  • 1 cup pecan pieces
  • Sweetened whipped cream (optional)
  • 3 eggs
  • 1/4 cup milk

Directions

  • 1. Heat oven to 350°F. Grease bottom only of 8-inch square baking pan.
  • 2. Stir together sugar, flour, cocoa, baking powder and salt in medium bowl. Add oil, eggs, milk and vanilla; beat until smooth. Pour batter into prepared pan.
  • 3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  • 4. Remove wrappers from caramels. Combine caramels and water in small saucepan. Cook over low heat, stirring occasionally, until smooth and well blended. Stir in pecans; cool until thickened slightly. Cut cake into squares; serve with warm caramel nut sauce and sweetened whipped cream, if desired. 16 servings.

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