These Salted Caramel Cheesecake Brownie Bars call for cream cheese, sweetened condensed milk, vanilla, caramel and chocolate syrups and pecans.
- Crisco® Original No-Stick Cooking Spray
- 1 (19.5-ounce) package Pillsbury® Mocha Flavored Fudge Brownie Mix
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons butter, softened
- 1 tablespoon cornstarch
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 1 egg
- 1 teaspoon vanilla extract
- Smucker's Sundae Syrup(tm) Caramel Flavored Syrup
- Smucker's Sundae Syrup Chocolate Flavored Syrup
- Pecan chips for sprinkling
- Sea salt crystals for sprinkling
- HEAT oven to 350°F. Spray a 13 x 9 baking pan with no-stick cooking spray and set aside. Prepare brownie mix according to package directions. Spread into baking pan.
- COMBINE cream cheese, butter and cornstarch in a small bowl and using a mixer, beat until fluffy. Gradually add sweetened condensed milk, egg and vanilla beating until smooth. Pour evenly over brownie batter. Bake for 45 minutes or until the top is slightly golden brown.
- REMOVE from the oven and let cool. Using generous amounts of caramel and chocolate flavored syrups to create a lattice pattern over the entire pan. Sprinkle with pecan chips and lightly sprinkle with sea salt.
- CUT into bars and store covered in the refrigerator.
Notes, Tips & Suggestions
Rebecca F., Bartlett, Ill.
- 12 (4-ounce) halibut fillets, skinned
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- 3 large eggs
- 1 tablespoon Dijon mustard
- 7 ounces pecans
- 1 3/4 cups plain breadcrumbs
- 6 tablespoons unsalted butter
- Preheat oven to 350 degrees F .
- Combine flour, salt and pepper in mixing bowl.
- In another bowl, whisk eggs and mustard.
- Using the Magic Bullet, finely chop pecans in small bullet cup.
- In third bowl, combine chopped pecans and breadcrumbs.
- Set the 3 bowls in a row, with baking pan at end for placing fillets. First dredge each fillet in flour, shaking excess back into bowl. Then dip fillet in egg mixture to coat, and place in pecan mixture. Press lightly to coat both sides of fillet with nuts and place fillet on baking sheet. Repeat with remaining fillets. (Fillets can be refrigerated up to 2 hours before sautéeing.)
- Melt 2 tablespoons butter in large saute pan over medium heat. Add as many fillets as will comfortably fit in pan. Cook about 3 minutes per side, or until light brown. (Fillets can be drained on paper towels and refrigerated up to 6 hours before baking.)
- Arrange sautéed fillets on baking sheets and bake 10 to 15 minutes, or until cooked through. Serve with Dijon Cream Sauce.
Notes, Tips & Suggestions
Helpful Hint: To make chopping nuts easier, add a little sugar to bullet cup. Pulse to keep from grinding nuts too finely.