Chocolate Squares with Nutty Caramel Sauce Recipe

Ingredients
<br>- 1 cup white sugar
<br>- 3/4 cup all-purpose flour
<br>- 1/2 cup HERSHEY®'S Dutch Processed Cocoa
<br>- 1/2 teaspoon baking powder
<br>- 1/2 teaspoon salt
<br>- 3/4 cup vegetable oil
<br>- 1/4 cup milk
<br>- 3 eggs
<br>- 1/2 teaspoon vanilla extract
<br>- 1 (14 ounce) package individually wrapped caramels
<br>- 1/2 cup water
<br>- 1 cup chopped pecans
<br><p></p>Directions
<br>step 1: Heat oven to 350 F.  Grease bottom only of 8-inch square baking pan.
<br>step 2: In small bowl, stir together sugar, flour, cocoa, baking powder and salt.  Add oil, milk, eggs and vanilla; beat until smooth.  Pour batter into prepared pan.
<br>step 3: Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.  Cool completely in pan on wire rack.
<br>step 4: Remove wrappers from caramels.  In small saucepan, combine caramels and water.  Cook over low heat, stirring occasionally, until smooth and well blended.  Stir in pecans; cool until thickened slightly.  Cut cake into squares; serve with warm caramel nut sauce and sweetened whipped cream, if desired.  9 servings.
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Ingredients
- 1 cup white sugar
- 3/4 cup all-purpose flour
- 1/2 cup HERSHEY®'S Dutch Processed Cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1/4 cup milk
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1 (14 ounce) package individually wrapped caramels
- 1/2 cup water
- 1 cup chopped pecans

Directions
step 1: Heat oven to 350 F. Grease bottom only of 8-inch square baking pan.
step 2: In small bowl, stir together sugar, flour, cocoa, baking powder and salt. Add oil, milk, eggs and vanilla; beat until smooth. Pour batter into prepared pan.
step 3: Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
step 4: Remove wrappers from caramels. In small saucepan, combine caramels and water. Cook over low heat, stirring occasionally, until smooth and well blended. Stir in pecans; cool until thickened slightly. Cut cake into squares; serve with warm caramel nut sauce and sweetened whipped cream, if desired. 9 servings.

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