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
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.
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