Caramel Pecan Pie

 

Life is rolling on, and we are safe at the Melton house. I pray that this finds each of you healthy at home. Isn’t it strange how a small virus can cause such a profound change in the world? Things that were important three weeks ago do not seem quite as relevant today. Today I think more about God, family, friends, and making do with what I already have. I have not found the need to run out to buy something just because I want it. I’m saving gas, time, and money!

I have my mother with me during this. My goal is to help keep her safe and protected. I have one child in Atlanta who has not left her apartment in three weeks. I have another who will not be going back to his job for a while and a daughter-in-law finishing her last semester of college online. She has worked hard for a diploma and will not be able to walk with honor.

I plan to try to keep Easter as normal as possible around here. Most likely, my children will not be able to be here, which makes me sad. I will still get up to see the sunrise. I will rejoice that the resurrection has given me hope! I will be thankful for another day!

 

Caramel Pecan Pie

Course Dessert
Author Amye Melton

Ingredients

  • 28 Kraft caramels unwrapped
  • 1/4 cup water
  • 1/4 cup unsalted butter
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs beaten
  • 1 cup pecan pieces plus whole halves for top
  • 1 (9-inch) pie shell unbaked

Instructions

  • Preheat oven to 350℉.
  • Heat caramels, water, and butter over low heat, stirring occassionally, until melted and smooth.
  • Combine sugar, salt, vanilla, and beaten eggs.
  • Add caramel sauce to egg mixture; mix well.
  • Stir in pecan pieces.
  • Top with whole pecans.
  • Bake for 45 to 50 minutes. Cool before serving.

Caramel Blonde Brownies

caramel-blonde-brownies-3

I really hate to admit to you guys that I have started yet another diet.  You know from following me that I have been a yo-yo dieter all of my adult life.   When the cook in the house is on a diet though, the whole family goes on a diet.  We have been eating healthier for 3 or 4 weeks now, so that is an accomplishment!  With my track record, I am taking it one day at a time.

While looking through old recipes, I found this in my drafts.  I had the recipe and picture on here with the description of the recipe but nothing else.  So, this is for those of you that are not counting calories or carbs or anything at all.  Here is a terrific brownie recipe!

The word “brownies” alone makes my mouth water. These Caramel Blonde Brownies are extremely easy and marvelous! The melted caramel combined with chocolate and the brown sugar oat crust and topping is simply fantastic!  Cool completely for easy cutting.

Caramel Blonde Brownies
 
Author:
Serves: 32
 
Ingredients
  • 1 (13-oz.) pkg. vanilla caramels, unwrapped (about 48 caramels(
  • 3 tbsp. milk
  • 1⅔ c. all-purpose flour
  • 1⅔ c. old-fashioned rolled oats
  • 1¼ c. packed brown sugar
  • ¾ tsp. baking soda
  • 1 c. butter, melted
  • 1¼ c. semi-sweet chocolate pieces
Instructions
  1. In a heavy medium saucepan, combine the unwrapped caramels and the milk. Cover and cook the mixture over low heat for about 15 minutes or until caramels melt, stirring the mixture occasionally.
  2. Meanwhile, in a large bowl, stir together the flour, rolled oats, brown sugar, baking soda, and butter until well combined. Reserve about 1 cup of the oat mixture. Press remaining oat mixture into bottom of a 13 x 9 x 2-inch baking pan to form an oatmeal crust.
  3. Bake the crust in a 350° F oven for 8 minutes. Remove pan from oven.
  4. Spread the melted caramel mixture evenly over crust in pan. Sprinkle with chocolate pieces. Sprinkle with reserved oat mixture.
  5. Return to 350° F oven and bake for about 15 minutes or until the top is golden.
  6. Transfer pan to a wire rack and cool well. Cut into bars.