Really Decadent Fudgy Caramel Wedges
Last night while in an Albertson's store I had an uncontrollable chocolate urge, so I wandered over to the bakery. There I saw something called: Chocolate Pecan Triangles. Not being able to resist, I ate one (the whole thing) and it only cost $1. Of course there were no calories!
Then, today, while at a garage sale I found a cookbook named Chocolate Lovers III Cookbook and there right before my eyes was a picture of "Fudge Caramel Wedges" that looked exactly like what I had eaten the night before. When looking closely at the recipe, I knew I had hit pay dirt!
Ingredients
Bar
- 2 (1 ounce) squares semi-sweet chocolate, chopped
- 1 (1 ounce) square unsweetened chocolate, chopped
- 1/2 cup butter or margarine
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1/2 cup coarsely chopped pecans
Topping
- 10 caramels, unwrapped
- 2 tablespoons milk
- 1/2 ounce (1/2 square) unsweetened chocolate, chopped
- 2 teaspoons butter or margarine
- 1 teaspoon light corn syrup
Instructions
- Heat oven to 325 degrees F. Line a 9 inch round cake pan with foil; grease.
- In a medium saucepan over low heat, melt 2 ounces semisweet chocolate, l ounce unsweetened chocolate, and 1/2 cup butter, stirring constantly.
- Cool slightly.
- Lightly spoon flour into measuring cup; level off.
- Add flour, sugar, vanilla extract and eggs to cooled mixture; blend well.
- Pour into prepared pan. Sprinkle nuts over batter.
- Bake at 325 degrees F for 20 to 30 minutes, or until set.
- In small saucepan over low heat, melt caramels and milk, stirring frequently until smooth.
- Drizzle over uncut bars.
- In same saucepan over low heat, melt 1/2 ounces unsweetened chocolate, 2 teaspoons butter, and corn syrup.
- Drizzle over uncut bars.
- Cool completely; cut into wedges.
Notes
High altitude: Above 3500 feet, decrease sugar by 1 tablespoon. Bake at 350 degrees F for 20 to 30 minutes.
Attribution
Posted by CookinMom at Recipe Goldmine 7/14/01 8:18:26 pm.
