Caramel Brownies

Caramel Brownies

Peel caramels and place in a microwave-safe bowl. 

Stir in 1/2 cup evaporated milk. 

Heat and stir until all caramels are melted. The first time I microwaved it for about 2 minutes before there was much change.  

Then 30 seconds to 1 minute each time next. 

Until completely melted and smooth. 

While the caramels are melting, I mixed the cake mix, 1/3 cup evaporated milk, and melted butter.

Spread 1/2 of the batter into greased 9 x 12 pan.  

 I used my hands to spread out the batter evenly. It wasn't very sticky, 

but I preemptively sprayed my hands for cooking spray.  

 Bake for 8 minutes, beautiful!

Several times throughout this process I wanted to stop and just eat what I had so far. 

Spread the chocolate chips evenly over the top of the cooked batter. 

From...by Barbara Hodge



Original recipe yield: 15 brownies
Prep time:   15 minutes
Cook time:  30 minutes
Ready in:    45 minutes
Servings:     15

Ingredients:
14 oz caramels
1/2 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans (if desired)
2 cups milk chocolate chips

Directions:
1. Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
2. Preheat oven to 350 degrees. Grease a 9 x 13 inch pan.
3. In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
4. Bake for 8 minutes.
5. Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the Caramel sauce until the top is completely covered.
6.  Bake for an additional 20 minutes. Remove and let cool.