Caramel Brownies
2/3 c. evaporated milk, divided
14 oz. pkg. caramels
3/4 c. butter, melted
1 pkg. German Chocolate cake mix
1 c. chocolate chips
1/2 c. chopped pecans
Preheat oven to 350.
Preheat oven to 350.
Melt caramels with 1/3 c. evaporated milk over low heat. (Unwrapping the caramels is the most tedious part of this recipe.) :)
Combine the melted butter, remaining 1/3 c. evaporated milk and cake mix.
Spread 1/2 the batter into an ungreased 13 X 9" pan. It will be a thin layer. (An offset spatula really helps with this, but you could use the back of a spoon, too.) Bake for 6 to 8 minutes.
Sprinkle the top with the chocolate chips and pecans.
Spread melted caramels over the chips and nuts.
Drop remaining cake batter on top. (Do not worry...it's supposed to look like this. The batter will spread a little AND you want little rivers of lava flowing through the top.)
Spread melted caramels over the chips and nuts.
Drop remaining cake batter on top. (Do not worry...it's supposed to look like this. The batter will spread a little AND you want little rivers of lava flowing through the top.)
Bake an additional 15-20 minutes. Let cool; cut with a bench scraper.
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