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Jenn Abadie Scioneaux
1 bag (14 oz.) Caramels
1/2 cup whipped cream
2 refrigerated pie crusts
1/2 cup pecans, finely chopped
1 box of brownie mix
1/3 cup oil
4 Tbsp water
2/3 cup semi-sweet chocolate chips
1 Tbsp light corn syrup
Heat oven to 350F degrees. Spray mini muffin cups (36).
Microwave the caramels and 1/4 cup of whipped cream on high for 30 seconds at a time until melted and smooth. Cool for 30 minutes.
Unroll the pie crust and using a 2 1/2″ round cutter, cut 18 rounds from each crust. I had to reroll it to make 18 on each pie crust. Press each round in the mini muffin pan in bottom and up sides. Put 1/2 tsp of pecans in each muffin cup. Then add 1/2 tsp of caramel over the pecans (it will be about 1/2 full).
Stir brownie mix, oil, water and egg in bowl until smooth. Spoon 1 Tbsp of batter into each cup. Bake for 18-24 minutes until knife comes out clean. Cool for 10 minutes in pan then use a butter knife to remove from pan. Cool them completely.
Make ganache by melting chocolate chips and 1/4 cup of cream in microwave for 30 second increments until melted. Then stir in corn syrup and spoon ganache over tops of the brownies. Put in the fridge for 30 minutes for the ganache to set.
Microwave the caramel again then put in an icing bag and go over the brownies, then sprinkle pecans over the top. Make sure you store them in the fridge loosely covered. ~ Enjoy!!!!!
YIELDS: Makes 36 mini’s