Tuesday, January 22, 2013

Chocolate Caramel Brownies

                                                    Chocolate Caramel Brownies

1 box Betty Crocker® Super Moist German Chocolate Cake Mix
3/4 cup butter or margarine, melted
2/3 cup evaporated milk
1 cup chopped pecans
1 bag (14 oz) caramels, unwrapped
1 cup semisweet chocolate chips (6 oz)

Heat oven to 350°F.

Grease 13x9-inch pan with shortening or cooking spray.

2 In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended.
Press half of dough in bottom of pan.
Bake 6 minutes.
3 Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth.
Sprinkle chocolate chips evenly over partially baked crust.
Spoon caramel mixture over chocolate chips.
Sprinkle remaining dough over caramel mixture.

4 Bake 20 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean (brownies will not be completely set).
Cool on cooling rack 30 minutes.
Refrigerate 1 hour.
Cut into 6 rows by 4 rows

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