Serves: 24
Total Calories: 474
Heat oven to 350°F. In medium bowl, combine 1 1/2 cups of the brownie mix, graham cracker crumbs, sugar and melted margarine mix well. Press mixture in bottom of ungreased 13 x 9-inch pan.
In medium saucepan, combine caramels and evaporated milk. Cook over medium heat until caramels are melted, stirring constantly. Carefully spread melted caramel mixture over crust. Sprinkle with peanut butter chips, chocolate chips and 3/4 cup of the chopped pecans, reserving remaining 1/4 cup pecans for topping.
In same medium bowl, combine remaining brownie mix, water, oil and egg. Beat 50 strokes by hand. Carefully spoon batter evenly over pecans. Sprinkle with remaining 1/4 cup pecans.
Bake at 350°F. for 33 to 38 minutes or until center is set. Cool completely. Cut into bars.
HIGH ALTITUDE - Above 3,500 feet: Add 2 tablespoons flour to remaining dry brownie mix then add water, oil and egg. Bake as directed above.
Nutrition Per Serving: Calories 360 Protein 4g Carbohydrate 47g Fat 17g Sodium 200mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Caramel Graham Fudge Brownies recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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