Really Decadent Fudgy Caramel Wedges

Posted by CookinMom at recipegoldmine.com 7/14/01 8:18:26 pm

Hi everyone!

Last night while in an Albertson's store I had an uncontrollable chocolate urge, so I wandered over to the bakery. There I saw something called: Chocolate Pecan Triangles

Not being able to resist, I ate one (the whole thing) and it only cost $1. Of course there were no calories!

Then, today, while at a garage sale I found a cookbook named Chocolate Lovers III Cookbook and there right before my eyes was a picture of "Fudge Caramel Wedges" that looked exactly like what I had eaten the night before. When looking closely at the recipe, I knew I had hit pay dirt!

Here is the recipe:

Bar
2 ounces (2 squares) semi-sweet chocolate, chopped
1 ounce (1 square) unsweetened chocolate, chopped
1/2 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup granulated sugar
1 tablespoon vanilla extract
2 eggs
1/2 cup coarsely chopped pecans

Topping
10 caramels, unwrapped
2 tablespoons milk
1/2 ounce (1/2 square) unsweetened chocolate, chopped
2 teaspoons butter or margarine
1 teaspoon light corn syrup

Heat oven to 325 degrees F. Line 9-inch round cake pan with foil; grease.

In medium saucepan over low heat, melt 2 ounces semisweet chocolate, l ounce unsweetened chocolate, and 1/2 cup butter, stirring constantly. Cool slightly. Lightly spoon flour into measuring cup; level off. Add flour, sugar, vanilla and eggs to cooled mixture; blend well.

Pour into prepared pan. Sprinkle nuts over batter. Bake at 325 degrees F for 20 to 30 minutes, or until set.

In small saucepan over low heat, melt caramels and milk, stirring frequently until smooth. Drizzle over uncut bars.

In same saucepan over low heat, melt 1/2 ounces unsweetened chocolate, 2 teaspoons butter, and corn syrup. Drizzle over uncut bars.

Cool completely; cut into wedges.

High altitude: Above 3500 feet, decrease sugar by 1 tablespoon. Bake at 350 degrees F for 20 to 30 minutes.