Courtesy of

Decadent Caramel Pecan Brownies

Contributed by: Courtesy of Shirley Wallace


  • 1 cup whole pecans (or chopped walnuts)
  • 4 squares unsweetened chocolate
  • 2/3 cup margarine or butter
  • 1 1/4 cups granulated sugar
  • 3 eggs, beaten
  • 1 1/2 tsp. vanilla
  • 1 cup all purpose flour
  • 4 bars, rolls or boxes of caramel filled chocolate (such as 52g Caramilk, 57g Rolo or 45g Junior Caramilk)


Set oven to 325º.

Bake pecans or walnuts in oven until toasted (about 10 minutes). Cool.

Grease 9" x 13" pan

Coarsely chop unsweetened chocolate. Combine with margarine or butter and heat until chocolate is melted (about 10 minutes).

Cool until lukewarm then stir in sugar, eggs and vanilla.

Gradually stir flour into chocolate mixture.

If using Caramilk, break bars into "pillows". Leave Rolos and Junior Caramels whole.

Stir candy and nuts into batter.

Pour batter evenly into greased pan.

Bake in centre of oven 23-25 minutes.

Do Not OverBake!


Melt 2 cups semi sweet chocolate chips and 1/2 cup table cream or half & half.

Pour over warm brownies & spread evenly.

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