1 box brownie mix
Egg(s), oil, and water as directed on box
1 to 1.5 cups pecan halves
1 tub of caramel (eg, 16-oz tub of Marzetti Caramel Apple Dip)
1.5 to 2 cups tiny chocolate-covered pretzels (eg, 1 bag Nestle Flipz)
Preheat oven to 350 F. Place pecan halves on cookie sheet in one layer and bake them for 5 to 7 minutes. Watch carefully so they don’t burn. There’s no need to flip the pecans over halfway through; they’ll taste just fabulous without the extra effort. Your kitchen will soon be wafting in a heavenly fog of toasted pecan bliss — and you will wonder why you never toasted your pecans before now. Try not to beat yourself up. Set pecans aside to cool.
As directed on box, prepare brownie batter and bake it. When done, remove from oven and allow pan to cool completely before next step. Keep roommates, spouse, children, and neighbors away during this crucial cooling process, as they might assume you’ve merely made “plain brownies” and begin eating them prematurely. Be vigilant.
When brownies are cooled, stir the tub of caramel dip until it’s smooth. Pour out entire 16-ounce tub, and spread it evenly over brownie crust.
Put the toasted pecans on top of the caramel layer.
Then, on top of the nuts, place chocolate covered pretzels. Try to plan it so that, once brownies are cut, each brownie will have either one or two whole pretzels. (It’s hard to slice through a pretzel when you’re cutting the brownies for serving.)
BROWNIE_FAIL_ALERT: Do not use plain pretzels. They’re dry and will soak up the moist caramel–and that means no crunch. (Boo!) Also, for the same reason, don’t chop up your chocolate-covered pretzels. Your best bet is using small, whole, bite-sized, chocolate-covered pretzel bites, like Nestle Flipz.