Pretty quick to put together and they will get rave reviews!
Tons of gooey caramel encased in chocolate brownie with a few chocolate chips thrown in as well!
A picture just doesn't do it justice!
Caramel Nut Brownies
1 box – Duncan Hines German Choc Cake Mix
1 cup finely chopped pecans
1/3 cup evaporated milk
½ cup evaporated milk
½ cup butter, melted
1 bag Kraft Caramels, unwrapped
1/3 cup semi-sweet choc chips
Preheat oven to 350.
In large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk and melted butter. Stir together until totally combined. Mixture will be thick.
Press HALF the mixture into a well-greased 9 x 9 square baking pan. Bake for 8-10 minutes. Remove pan from oven and set aside.
In double boiler melt caramel and ½ cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle choc chips as evenly as possible over caramel.
Turn out remaining brownie dough on work surface. Use your hand to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface and set on top of the caramel and choc chips.
Bake for 20-25 minutes. Allow to cool, cut into squares, then refrigerate bars.
To eat; allow bars to come to room temp or microwave for 10 seconds.