** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Grease rectangular pan 13x9x2 inches. Stir together cocoa and margarine in medium bowl.
3. Stir in eggs, rum extract, sugar and flour until blended.
4. Pour into pan, spread evenly. Bake 10-12 minutes or until edges pull away from sides of pan.
5. Heat caramels and whipping cream in heavy 1 1/2 quart saucepan over medium heat until blended.
6. Stir in walnuts and macadamia nuts. Pour over chocolate layer; spread evenly.
7. Bake 15-20 minutes or until topping is set; cool completely.
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Dietary Notes:
This recipe is very low-sodium with 107.44mg per serving and low-cholesterol with 13.79mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Cocoa Powder, Walnuts, Natural Sweeteners, Alcohol allergies.