Wednesday, April 20, 2016

Cake Mix Caramel Brownies


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
melted 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.

Place the 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.

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