1 (14 ounce) pkg. caramels
1/2 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter
1/4 cup chopped pecans (optional)
2 cups milk chocolate chips
Unwrap caramels and place in a microwave-safe bowl. Add 1/2
cup evaporated milk. Microwave for 1-2 minutes, and stir until
caramel is melted.
Preheat oven to 350 degrees F. Grease a 9×13-
inch pan with nonstick cooking spray.
In a large mixing bowl, mix
together cake mix, 1/3 cup evaporated milk, melted butter, and
chopped pecans. The dough will be VERY thick and kind of hard to
stir. Place 1/2 of the batter in prepared baking pan. I sprayed my
fingers with nonstick cooking spray and pressed it in the bottom
of the pan using my hands. Bake for 8 minutes.
remaining batter in the fridge. Remove brownies from oven and
sprinkle chocolate chips on top. Drizzle caramel sauce over
chocolate chips. Remove brownie mix from refrigerator. Roll
brownie batter into make small balls and flatted into thin circles.
Very carefully, place flattened brownie batter on top of the
caramel sauce until the top is completely covered.
Bake for an
additional 15-20 minutes. Remove and let cool. I thought they tasted the best the NEXT day when they were all cooled and not so gooey.