Makes 10 to 12 servings. Recipe is by Paula Deen. Lin Falcon said the women of St. Paul Lutheran Church used this recipe to make tiny truffles for their annual tea.
1 (21-oz.) pkg. chewy fudge brownie mix
2 cups sugar
11?3 cups light corn syrup
2?3 cup butter, melted
4 large eggs
1/4 tsp. salt
2 tsps. vanilla extract
3 cups chopped pecans
1 (16-oz.) container frozen nondairy whipped topping, thawed
1 (12-oz.) jar caramel ice cream topping
2 cups toasted whole pecans
1. Bake brownie mix according to package directions. Crumble brownies; set aside.
2. In a large saucepan, combine sugar, corn syrup, melted butter and eggs. Stir in salt, vanilla and chopped pecans Bring to a boil over medium heat; reduce heat and simmer for 10 minutes, stirring frequently. Cool completely.
3. In a trifle dish, layer brownies, pecan mixture, whipped topping, caramel and toasted whole pecans, as desired. Chill for 2 hours before serving.