CARAMEL-NUT BROWNIE BARS
FOR THE BASE:
1/3 cup unsweetened cocoa powder
1/2 cup margarine, melted
2 eggs
1 1/2 tsp rum extract (optional)
1 cup sugar
3/4 cup flour
FOR THE TOPPING:
1 (14 oz.) package caramels, unwrapped
1/2 cup heavy (whipping) cream
1 cup coarsely chopped walnuts
1 cup coarsely chopped macadamia nuts
Heat oven to 350 degrees F. Grease rectangular pan 13x9x2 inches.
Stir together cocoa powder and margarine in medium bowl. Stir in eggs, rum extract, sugar and flour until blended. Pour into pan, spread evenly.
Bake 10-12 minutes or until edges pull away from sides of pan.
Meanwhile, heat caramels and heavy cream in heavy 1 1/2 quart saucepan over medium heat until blended. Stir in walnuts and macadamia nuts. Pour over chocolate layer; spread evenly.
Bake 15-20 minutes or until topping is set; cool completely.
Cut into 2x1-inch bars.
Makes 48 bars
Source: Austin American Statesman |