Categories: Desserts

Ingredients

• 1/3 cup plus 1/2 cup evaporated milk
• 18.5 oz box German chocolate cake mix
• 1/2 cup butter, melted
• 1 cup finely chopped pecans
• 60 caramels, unwrapped
• 1/3 cup semisweet chocolate chips
• 1/4 cup powdered sugar, sifted

Directions

1. Preheat the oven to 350. Grease and flour a 9×9-inch baking pan.

2. Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together.

3. Divide the dough in half down the middle. Press it into the bottom of the pan to make the first brownie layer.

4. Bake for 8-10 minutes, or until set, then remove it from the oven and set aside.

5. While the brownie layer is baking, in a double boiler, combine the caramels and 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth.

6. Pour the caramel mixture over the first baked layer, spreading it so that it’s evenly distributed. Sprinkle the chocolate chips all over the top.

7. Next, on a clean surface, press the remaining brownie dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips and bake it for 20-25 minutes. Remove the pan from the oven and let the brownies cool to room temp. Cover the pan and refrigerate the brownies for several hours to allow them to set.

8. When ready to serve, sprinkle them generously with powdered sugar and cut them into large rectangles before removing from the pan.

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