Salted Caramel Butter Bars Pressure Cooker Recipe
Rich pecan pie brownie bombs wrapped in fudgy brownies and coated in chocolate, made quick and tender with the help of a pressure cooker.
Equipment
- 1 Mixing bowl for melting CandiQuik
Ingredients
Main ingredients
- 8-10 Miniature prepared pecan pies or use frozen scoops of pecan pie filling if unavailable
- 1 13x9 pan fudge brownies baked and sliced into 12 large pieces
- 1 pkg Chocolate CandiQuik
- 8-10 Pecan halves for topping
Instructions
Instructions
- Line a baking sheet with parchment paper and set aside.
- Grab a brownie piece and gently flatten it with your hand.
- Place a mini pecan pie or frozen filling ball into the center of the brownie.
- Wrap the brownie around the pie filling to form a sealed bomb.
- Place formed bombs on the baking sheet and freeze for 30 minutes.
- Melt the CandiQuik chocolate until smooth following package instructions.
- Dip each frozen brownie bomb in the melted chocolate and let excess drip off.
- Top each bomb with a pecan half and let it cool until set.
Notes
Store at room temperature for 5 days or freeze for longer. Thaw at room temp or gently reheat before serving.