Caramel-Cashew Chocolate Brownies

20individually wrapped caramels

3tablespoons whipping cream

3⁄4 cup butter or margarine, softened

11⁄2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1⁄2 cup unsweetened cocoa powder

1⁄8 teaspoon salt

4ounces semisweet chocolate, coarsely chopped

1cup roasted cashews, coarsely chopped

1ounce white baking chocolate, chopped, if desired

1⁄2 teaspoon vegetable oil, if desired

In small saucepan over low heat, heat caramels and cream, stirring until melted and smooth. Set aside.

In mixer bowl, place butter, sugar, eggs, and vanilla. With mixer, beat at medium speed until creamy. Add flour, cocoa, and salt. Mix on low speed until moistened. Stir in semisweet chocolate and cashews. Spread in greased 9 x 9 x 2-inch baking pan. Drizzle caramel evenly over top.

Bake with oven rack in down position in lower slots of oven (Position D on page 8) at 325°F for 25 to 30 minutes, or until set in center.

In small microwave-safe bowl, add white chocolate and oil, if desired. Microwave on High for 45 to 60 seconds, or until melted. Stir until smooth. Drizzle over brownies. Cool 30 minutes. Refrigerate 11⁄2 to 2 hours to set chocolate.

Yield: 16 servings (1 brownie per serving).

Per Serving: About 330 cal, 5 g pro, 40 g carb,

18 g total fat, 9 g sat fat, 65 mg chol, 115 mg sod.

KCO1005 specifications

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