Wednesday, April 18, 2012

Chocolate Caramel Brownies Recipe

Chocolate Caramel Brownies Recipe:
(Recipe from Mel's Kitchen Cafe)

Makes 24 brownies


For the brownies:
1 cup (2 sticks) butter
12 ounces bittersweet or semisweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tablespoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon salt
1½ cups pecans, coarsely chopped (optional, I didn't use any)
1 cup semisweet chocolate chips

For the caramel filling:
14 ounces caramel candies, unwrapped
1/4 cup heavy cream


Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

NOTE:  Made these tonight for a friend's b-day.  Yummy!  They do need a bit of time to set up prior to cutting - otherwise they are a gooey mess!  Found this on Pinterest from

Tuesday, April 10, 2012

Huge Update/Announcement Coming May 11th

For those of you who have been waiting for an update - please check back on May 11th for an exciting update/announcement.  Thank you all for your prayers on our behalf and for the love and support you have extended.  We love you!

Sunday, April 1, 2012


  • 5-6 cups Rice Krispies Cereal
  • 1 (10.5 oz) bag mini marshmallows
  • 1/4 cup butter
  • 1 heaping cup of Nutella
  • 1 1/2 cup milk chocolate chips
  • 1 cup Nutella
  • 1 Tbsp. shortening
Measure out Rice Krispies cereal into a large bowl and set aside.
In a medium saucepan over medium heat, melt butter and marshmallows together until smooth.
Once marshmallows and butter have melted together add Nutella and stir until well combined.
Pour marshmallow mixture over the cereal.
Stir to coat evenly.
Press into a greased pan.  (I used an 8x8 pan because I wanted them to be taller, but you can use whatever pan you would like to)

To make topping, heat Nutella, chocolate chips and shortening in a medium sauce pan over medium-medium low  heat until smooth.
Spread over the top of Rice Krispy Treats.
Stick in the fridge and let it set up.
Once they have set, cut into them and ENJOY!

Made these today - have to say they are pretty darn yummy!  My youngest granddaughter was pretty much wearing them - and furious when I moved them out of reach.  That was enough to convince me they were to die for!  I found this recipe on Pinterest and the link is