Chocolate and Caramel Layered Brownies
Ready In: 54 mins
Yields: 24 brownies
Ingredients
- 1 (18 ounce) package German chocolate cake mix
- 2⁄3 cup evaporated milk, divided
- 1⁄2 cup butter, melted
- 1⁄2 cup pecans or 1⁄2 cup walnuts, chopped
- 1 (14 ounce) package caramels
- 1 (12 ounce) package semi-sweet chocolate chips
Directions
- Preheat oven to 400 degrees.
- Mix caramels and 1/3 cup evaporated milk in a double boiler over medium heat and cook until caramels are melted and mixture is smooth, stirring occasionally.
- Meanwhile, in a medium mixing bowl, combine cake mix, remaining evaporated milk, melted butter, and nuts (mixture will be thick).
- Spread half of cake mixture into bottom of a 9"x13" baking pan.
- Bake for 6 minutes.
- Remove from oven and spread/pour bag of chocolate chips over the top.
- Drizzle caramel over top of chocolate chips.
- Place remaining cake mixture over top of caramel (mixture doesn't "spread" easily, so I make several "patties" with greased hands and place them over the top, making sure all or almost all of the caramel is covered).
- Return to oven for 18 minutes.
- Cool on a wire rack, then refrigerate until set.
- Cut into small squares.
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