Stuffed Pecan Caramel Brownies are made with a layer of caramel and pecans between two perfect brownie layers. It doesn’t get more delicious than this! This recipe makes TWO 8-inch round pans of brownies. Eat one now, freeze one for later.
I bought a bag of Kraft Caramel Bits so that I could make my Caramel Apple Oatmeal Cookies. I have done this many times, but I’ve never before noticed that there is a recipe for caramel brownies on the back until a few weeks ago. Instead of my cookies, I thought I’d give the brownies a try. We’ve been making and perfecting them every weekend since. (Don’t worry, I have put some in the freezer.)
The recipe calls for a brownie mix, but it’s just so easy to whip up brownies from scratch that I never have any mixes around. However, the caramel part of the recipe on the package was pure genius.
My mom used to make brownies almost exactly like this when I was a kid. She called them Turtle brownies (pecans + caramel + chocolate).
You par-bake a layer of brownie batter. Then, you spread a layer of caramel sauce and pecans over the par-baked layer. On top of the caramel layer, you spread another layer of brownie batter and then sprinkle with more chopped pecans and bake until it’s cooked through.
And then you pull it out of the oven and it looks like this: …