Recipe

Caramel Icing Recipe

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Ingredients

4 ts Pure vanilla extract
1/2 c Plus 2 TBs all-purpose flour
1 1/4 c Unsalted butter
3/4 c Packed light brown sugar
4 oz Semisweet chocolate, melted
3/4 c Granulated sugar
sliced
pn Salt
4 lg Eggs
4 oz Semisweet chocolate,
3 c Pecan halves

Directions

Step #1 Line a nine inch square pan with foil; butter foil.
Step #2 For chocolate layer, beat granulated sugar & 1/2 c butter at high speed on mixer, until light, about 2 mins.
Step #3 Add 2 large eggs; mix well.
Step #4 Mix in 4 oz melted chocolate & 2 Tsp vanilla.
Step #5 After stopping mixer add 1/2 c flour & salt; mix just until flour disappears.
Step #6 Place mixture in prepared pan & put in freezer while preparing next layer.
Step #7 (This keeps layers separate.
Step #8 ) preheat your trusty oven to 325F F.
Step #9 For pecan layer, melt 1/4 c butter in small pan.
Step #10 Add brown sugar; cook over low heat until smooth.
Step #11 stir in the 2 TBs flour & cook 30 seconds.
Step #12 Set aside to cool 10 to 15 mins.
Step #13 Whisk 2 remaining eggs in small bowl.
Step #14 Add 1 large spoonful of cooled brown sugar mixture; mix well.
Step #15 Whisk constantly, add eggs to brown sugar mixture.
Step #16 stir in the pecans and remaining 2 Tsp vanilla.
Step #17 Pour pecan layer over well-chilled chocolate layer.
Step #18 bake this until toothpick inserted in center comes out clean, about 45 mins.
Step #19 Cool completely.
Step #20 For glaze, melt sliced chocolate with remaining 1/2 c butter, whisk until smooth.
Step #21 Pour over cooled bars.
Step #22 Tip pan to allow chocolate to cover bars.
Step #23 put in the fridge several hrs before cutting into squares for serving.
Step #24 Makes 50 squares.
Step #25 Per square: Calories 140 Fat 11g Cholesterol 30 mg Sodium 10 mg Percent calories from fat 71 Typos by Bobbie Beers.
Enjoy the CARAMEL ICING recipe