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(1)
2 hours
Prep: 20 minutes
Cook: 40 minutes
774 calories per serving view nutrition facts
6 servings
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| 8 | ounces | walnuts | pieces |
| 4 | ounces | butter | softened |
| 1 | cup | sugar | |
| 2 | large | eggs | |
| 2 | teaspoons | vanilla extract | |
| 3 | ounces | chocolate unsweetened | melted |
| 2/3 | cup | flour, all-purpose | |
| 1/4 | cup | flour, all-purpose | |
| 12 1/4 | ounces | caramel topping | |
| 12 | ounces | chocolate (semi-sweet) | semi-sweet chips |
| 1/4 | cup | heavy whipping cream | |
| 1/2 | cup | coconut | flaked |
Coarsely chop walnuts.
Measure out 1 cup and set aside.
Finely chop remaining walnuts.
Preheat oven to 350 degrees F.
In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes.
Beat in melted chocolate.
Add 2/3 cup flour and beat until well blended.
Stir in finely chopped nuts.
Spread batter evenly in greased, foil-lined 9x13-inch baking pan.
Bake 10 minutes.
In a small bowl, mix together caramel and remaining 1/4 cup flour until blended.
Drizzle over partially baked brownies.
Sprinkle coarsely chopped nuts over top.
Return to oven and bake 20 minutes longer, or until bubbly.
Meanwhile in a 1-qt. glass bowl, heat chocolate chips with cream and remaining 1 tablespoon butter in a microwave oven on High 1-1/4 to 1-3/4 minutes or until smooth when stirred.
Set glaze aside.
Let brownies cool 15 minutes.
Spread glaze over brownies.
Sprinkle coconut on top.
Refrigerate 1 hour, until glaze is set.
Carefully cut into 36 (1-1/2 x 2-1/8-inch) bars.
Return to refrigerator until serving time.
| % Daily Value* | |
| Total Fat 51.0g | 78% |
| Saturated Fat 24.0g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 143mg | 6% |
| Total Carbohydrate 80.0g | 27% |
| Dietary Fiber 6.0g | 24% |
| Sugars 57.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 14% | Vitamin C | 1% | |
| Calcium | 6% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Turmeric is what gives curry it's brilliant colour. Now it may be protecting children against leukemia......
I've been using this recipe for many, many years and haven't found anyone who doesn't love it. Even people who do not like pumpkin love this recipe.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
