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Cashew Caramel Brownies

From Mexico and Central American recipes try the Cashew Caramel Brownies

YIELD: 48 servings

Ingredients:

BROWNIES-----
1 1/2 cup Brown sugar -- firmly Packed
3/4 cup Unsalted butter or margarine --Softened
3 x Eggs
3 oz Unsweetened chocolate -- Melted, Cooled
1 tbl Vanilla
1 1/4 cup All purpose flour
1/4 tsp Salt
1 1/2 cup Semisweet chocolate chips
1 cup Chopped cashews

TOPPING-----
16 x Caramels -- unwrapped
3 tbl Milk

Directions:

* Heat oven to 325 F. Line two 9-inch square baking pans with foil, extending foil over edges; lightly grease foil. In large bowl, combine brown sugar and butter; beat until light and fluffy.

Add eggs one at a time, beating well after each addition. Add cooled unsweetened chocolate and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt just until blended. Fold in chocolate chips. Pour batter into greased foil-lined pans. Sprinkle cashews evenly over batter; press lightly.

Bake at 325 F for 20-25 minutes or until firm to the touch. Cool 30 minutes.

In small saucepan over low heat, combine topping ingredients, stirring frequently until caramels are melted and mixture is smooth (see note). Drizzle evenly over brownies. Cool completely. Remove brownies from pan by lifting foil; remove foil. Cut into bars. 48 bars.

* TIP: To make topping in microwave, place topping ingredients in small microwave-safe bowl. Microwave on MEDIUM for 1-2 minutes or until caramels are almost melted; stir until completely melted and smooth.

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