Name: Caramel Chocolate Brownies
Ingredients: JUDI M. PHELPS-----; 8 oz Walnut pieces; 1 Stick butter; softened-4oz; 1 c Sugar; 2 Eggs; 2 ts Vanilla extract; 3 Squares unsweet. chocolate; Melted (1 oz each); 2/3 c Flour plus; 1/4 c Flour; 12 1/4 oz Jar caramel topping; 12 oz Semisweet chocolate chips --; About 2 cups; 1/4 c Heavy cream; 1/2 c Flaked coconut

What once bothered us doesn't bother us anymore. What once activated our conscience doesn't seem to anymore. What we knew was outside of God’s boundaries, and therefore functionally outside of ours, lives inside our boundaries, and it doesn’t matter to us anymore. It is a scary place to be. The hard heart is a stony heart. It is not malleable anymore. It’s hard and resistant to change, no longer tender and responsive to the squeeze of the hands of the Spirit. There is evil in our hearts and in the acts of our hands, and we’re okay with it. Could there be a more dangerous place for a believer to be?

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Brownies, Chocolate	36	Servings

INGREDIENTS

		JUDI M. PHELPS—–
8	oz	Walnut pieces
1		Stick butter; softened-4oz
1	c	Sugar
2		Eggs
2	ts	Vanilla extract
3		Squares unsweet. chocolate
		Melted (1 oz each)
2/3	c	Flour plus
1/4	c	Flour
12 1/4	oz	Jar caramel topping
12	oz	Semisweet chocolate chips —
		About 2 cups
1/4	c	Heavy cream
1/2	c	Flaked coconut

INSTRUCTIONS

Coarsely chop walnuts.  Measure out 1 cup and set aside. Finely chop
remaining walnuts.
Preheat oven to 350 degrees F.  In a medium bowl, beat together 1 stick
butter, sugar, eggs, and vanilla with an electric mixer on medium speed
until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add 2/3 cup
flour and beat until well blended. Stir in finely chopped nuts.
Spread batter evenly in greased, foil-lined 9x13-inch baking pan. Bake 10
minutes.  In a small bowl, mix together caramel and remaining 1/4 cup flour
until blended. Drizzle over partially baked brownies. Sprinkle coarsely
chopped nuts over top.  Return to oven and bake 20 minutes longer, or until
bubbly.
Meanwhile in a 1-qt. glass bowl, heat chocolate chips with cream and
remaining 1 tablespoon butter in a microwave oven on High 1-1/4 to 1-3/4
minutes or until smooth when stirred.  Set glaze aside. Let brownies cool
15 minutes. Spread glaze over brownies. Sprinkle coconut on top.
Refrigerate 1 hour, until glaze is set.  Carefully cut into 36 (1-1/2 x
2-1/8-inch) bars. Return to refrigerator until serving time. Source: 365
Great Chocolate Desserts.
Shared and MM by Judi M. Phelps, Moderator, alt. creative-cooking.
Internet: Judi. Phelps@sjc. com, JPHELPS@nvn. com or Judiphelps@cup.
portal.  com
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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