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  • Erik's Graham Caramel Fudge Brownies

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    Erik's Graham Caramel Fudge Brownies
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt Fudge Brownie Mix, (21.5 ounce.)
    • 1 1/2 c. graham cracker crumbs
    • 1/2 c. sugar
    • 1/2 c. margarine or possibly butter, melted
    • 1 pkt caramels, unwrapped (14 ounce.)
    • 1 c. evaporate lowfat milk
    • 3/4 c. peanut butter chips
    • 3/4 c. semi-sweet chocolate chips
    • 1 x egg
    • 1 c. pecans, minced
    • 1/4 c. water
    • 1/4 c. oil

    Directions

    1. Preheat oven to 350 degrees. In medium bowl, combine 1 1/2 c. of Fudge Brownie Mix, graham cracker crumbs, sugar and melted margarine; mix well.
    2. Press mix into the bottom of an ungreased pan (9x13). In medium saucepan, combine caramels and evaporated lowfat milk. Cook over medium heat till caramels are melted, stirring constantly. Carefully spread melted caramel mix over crust. Sprinkle with peanut butter chips, chocolate chips, and 3/4 c. minced pecans (reserve remaining 1/4 c. pecans or possibly topping. In the same medium bowl, combine remaining Fudge Brownie Mix, water, oil, and egg. Beat at least 50 strokes by hand. Carefully spoon batter proportionately over pecans. Sprinkle with remaining 1/4 c. pecans. Bake at 350 degrees for 33-38 min, or possibly till center is set. Cold completely.
    3. Cut into bars.
    4. Makes 24 bars.

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