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3 large eggs 1 1/2 cups butter or margarine, melted and divided 1 3/4 cups sugar 1/2 teaspoon salt 1 teaspoon vanilla 1 cup all-purpose flour 1 cup unsweetened cocoa, divided 1 (14-ounce) package caramels, unwrapped 1 cup milk, divided 3 cups chopped pecans, toasted 10 large marshmallows or 1 cup miniature marshmallows 1 (16-ounce) box confectioners sugar, sifted Whisk together eggs, 1 cup butter, sugar, salt, and vanilla in a large bowl. Add flour and 1/2 cup cocoa, blending well. Spread into greased 13x9-inch baking dish. Bake at 350 degrees for 20-25 minutes or until wooden toothpick inserted comes out clean. Cool. Microwave caramels and 2/3 cup milk in a large glass bowl at high 3 minutes or until melted and combined. Stir in pecans, and spread evenly over brownies. Chill 20 minutes or until set. Cook marshmallows and remaining 1/2 cup butter, 1/2 cup cocoa, and 1/3 cup milk in a saucepan over medium heat, stirring constantly and until mixture is smooth and thoroughly heated. Remove from heat. Beat marshmallow mixture and confectioners sugar with an electric mixer until smooth. Spread evenly over caramel mixture. Chill 20 minutes or until set. Cut brownies into 1 1/2 x 2-inch pieces. Yield: 3 1/2 dozen. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |