Chip'n Nut Caramel Brownies

Total Time
Prep 20 mins
Cook 30 mins

Have not tried this, am posting as a request for recipes using Hershey caramels. Sounds good,though probably quite rich! Are supposed to be excellent for freezing.

Ingredients Nutrition

  • Brownie Base

  • 12 cup butter
  • 12 cup semi-sweet chocolate chips
  • 34 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 34 cup flour
  • 12 teaspoon baking powder
  • 14 teaspoon salt
  • Topping

  • 1 (227 g) packagehershey classic caramels
  • 2 tablespoons whipping cream or 2 tablespoons light cream
  • 23 cup coarsely chopped pecans
  • 34 cup semi-sweet chocolate chips


  1. For Brownie Base: Melt butter& chocolate chips in large saucepan, stirring until smooth.
  2. Remove from heat.
  3. Add sugar, eggs& vanilla.
  4. Mix well.
  5. Add flour, baking powder& salt, stirring until smooth.
  6. Spread batter in greased 8 or 9 inch square cake pan.
  7. Bake at 350 degrees for 20-25 mins.or just until set.
  8. For Topping: While brownie base is baking,heat caramels and cream on low heat, stirring until smooth.
  9. Remove brownie from oven.
  10. Let cool 5 minutes.
  11. Spread caramel mixture on top.
  12. Sprinkle with pecans and chocolate chips.
  13. Bake 5 mins.longer
  14. Cool completely& cut into squares.
  15. TIP: Try Hershey Chocolate Filled Classic Caramels for a more chocolate taste.
Most Helpful

What can I say but, Mmmmmmmm.........I make the same recipe, but make mine in a 9" pie plate and serve it as pie instead of brownies.

Sweet PQ? April 28, 2009

These were very good!! I followed the directions, only i lined my 8x8 pan with foil so the caramel would'nt stick. I also added 2 tsp. of instant coffee granules to the brownie base which made the brownie killer(only do this if you like coffee). I used 25 caramels since i was not sure how much 227 g was and my bag said 314 g. and I did not add all the chocolate chips on top, just a sprinkle b/c this looked so rich already. Very good, will make this again Thank you Rhonda J =)

mari79 June 14, 2004