Wednesday, May 29, 2013

Recipe Review: Caramel Crunch Brownies


Brownie Mix (for 9x9 pan)
1 package caramels, unwrapped
1/4 cup milk (I used skim!)
1 12 ou. package chocolate chips 
1 tsp shortening
1 cup broken pretzels
1 cup cashew or other favorite nuts, broken into pieces

Bake brownie mix as directed. Let cool.

In a glass bowl, combine caramels with milk and microwave at 50% heat until melted and smooth. Pour over cooled brownies. Again, let cool completely!

In bowl, combine chocolate chips (I used 1/2 semi-sweet and half 60%) and shortening. Melt in microwave at 50% heat until smooth. Add in broken pretzel pieces and nuts and stir to coat. Pour into pan and--you guessed it!--let cool completely.

Original recipe found here: http://www.azcentral.com/style/hfe/food/recipes/articles/0317salted-caramel-crunch-brownies.html?nclick_check=1


Born and raised in Manassas, Virginia, S. Dionne Moore moved to Greencastle, PA in 1993, then to Mercersburg in 2008. Moore enjoys life in the historically rich Cumberland Valley where traffic jams are a thing of the past and there are only two stoplights in the whole town.

Moore is celebrating her newest release, historical romance A Heartbeat Away, arriving in May 2013.



3 comments:

  1. Sandra, you are not helping me lose these extra pounds! Your recipes are always so enticing!!

    ~Nancy Jill

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  2. Well, you know, it's not that you can't eat them, it's just that your portion is a tiny square, 2x2. I've lost almost 30 pounds and I still eat what I want, as long as it fits my calories and macros. Grins!

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    Replies
    1. That's impressive, girl! Guess I shouldn't have had that chocolate milkshake with whipped cream tonight with my turkey burger, sigh. But it was so good!

      ~Nancy Jill

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