Chocolate Caramel Brownies

Ingredients:

• 1 pkg. German Chocolate Cake mix
• 1/2-cup butter, melted
• 1-5oz cans evaporated milk (divided into two 1/3 cups)
• 1 pkg. of Kraft caramels (the ones wrapped individually)
• 1-12oz pkg. of chocolate chips
• 1 cup pecans, chopped (optional)

Directions:

Preheat oven 350.

Grease and flour a 9" x 13" baking pan. (I use a glass-baking dish)

In mixing bowl, combine cake mix, melted butter, 1/3 cup of the evaporated milk and the water. The batter will be stiff. Press half of the batter into the baking pan and bake for 6 minutes. DO NOT over bake.

This is the fun part...ha ha ha!

Unwrap all of the caramels and melt them with the remaining evaporated milk. (I use the microwave, usually in 2-minute cycles and then stirring the caramels between cycles.)

After baking the cake mixture, remove from oven and sprinkle the chocolate chips over the it. Then drizzle the melted caramels over the chocolate chips.

Take the remaining cake mixture and drop by teaspoonfuls over of the caramels and spread with a spatula.

Bake for 20 minutes at 350. Cool and then refrigerate over night or serve warm.
 

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