Recipe For Cooking Caramel-Pecan Brownie Cups

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Caramel-Pecan Brownie C.

Makes approximately 36

18 individually wrapped round caramels
36 mini fluted foil or paper baking C. liners
1/2 C. butter or margarine
3 oz. unsweetened chocolate, chopped
1 C. sugar
1 tea. vanilla extract or flavoring
2 lrg. eggs
1/2 C.  flour
1/4 tea. salt
36 pecan halves
1 (1.55 oz.) bar milk chocolate, broken into pieces

Preheat oven to 350 degrees F.

Unwrap caramels and cut each horizontally in half.

Line 36 mini muffin C. with fluted liners. (Make sure to use liners in the muffin C.; brownies will stick to pan, even if well prepared.)

In lrg. microwave-safe bowl, melt butter with unsweetened chocolate in microwave on HIGH for 1 min.; stir until smooth.

With wire whisk, beat sugar, vanilla extract or flavoring and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded measuring tea. into prepared muffin-pan C. Top each with a caramel half and a pecan half.

Bake brownie C. 10 to 12 min. or until brownies are firm when lightly pressed. Cool brownies in pan on wire rack 10 min. Remove from pan and cool completely on rack.

In microwave-safe C., melt milk chocolate in microwave on HIGH for 45 seconds; stir until smooth. Cool slightly.

Place brownies on wax paper-lined cookie sheet. Pour milk chocolate into sm. self-sealing plastic bag. Snip 1 corner of bag to make 1/16 in. opening and drizzle chocolate over brownies. Refrigerate brownies 30 min. or until brownies are set.

Store brownies in tightly covered container, with wax paper between layers, at room temperature up to 1 week, or in freezer up to 3 months.