2 c sugar
1 1/2 c all-purpose flour
2/3 c unsweetened cocoa
1/2 t salt
1 c Butter,melted
3 eggs
2 t vanilla
pecan halves
Topping Ingredients
1/3 c caramel ice cream topping*
1/3 c pecans,Chopped
3 T hot fudge ice cream topping
Instructions: Heat oven to 350F. Combine sugar, flour, cocoa and
salt in medium bowl. Stir in butter, eggs and vanilla; mix well.
Spread batter into greased 13x9-inch baking pan. Arrange pecan halves
evenly on batter (6 rows crosswise and 6 rows lengthwise). Bake for 25
to 30 minutes or until toothpick inserted in center comes out clean.
Place caramel topping in small microwave-safe bowl. Microwave on HIGH
until hot and bubbly (1 to 2 minutes). Stir chopped pecans into caramel
dip. Spread evenly over hot bars.
Place fudge topping in another small microwave-safe bowl. Microwave on
HIGH until hot (about 1 minute). Drizzle fudge topping over caramel-
pecan mixture. Cool completely. Cut into bars.
*or caramel apple dip
TIP: Refrigerate bars about 1 hour for easier cutting. Serve at room
temperature.
