Chocolate Caramel Brownies

"If you like Turtles you'll love these brownies"
photo by Jaye Anna photo by Jaye Anna
photo by Jaye Anna
Ready In:
15 bars




  • Peel paper off caramels and place in a microwave-safe bowl.
  • Stir in 1/2 cup evaporated milk.
  • Heat and stir until all caramels are melted.
  • This is the caramel sauce.
  • Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
  • In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans.
  • Place 1/2 of the batter in prepared baking pan. Bake 8 minutes.
  • Place the remaining batter into the fridge.
  • Remove brownies from oven and sprinkle chocolate chips on top.
  • Drizzle caramel sauce over chocolate chips.
  • Remove brownie mix from refrigerator.
  • Using a teaspoon, makesmall balls with the batter and smash flat.
  • Very carefully, place on top of the Carmel sauce until the top is completely covered.
  • Bake for an additional 20 minutes.
  • Remove and let cool.

Questions & Replies

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  1. I also have this recipe and they are very good. Time consuming but worth it. I always get requests to make these.
  2. My family has this recipe too! They are my favorite treat. We have never put pecans in them, but other than that they are the same. Great!!
  3. Very Good - everyone loved them at church. Pan is empty. I would put more nuts in next time.
  4. My mom has made these for years, and now I make them. I have two friends who are absolutely crazy about them--they both ask for them whenever we get together. Thanks for reminding me of this amazing recipe. It's always a sure-fire hit; these brownies have a perfect texture, are very simple to make (except for the unwrapping of the caramels), and are very rich and delicious.
  5. I have essentially the same recipe, and we love them! The only difference is that I use regular semi-sweet chocolate chips, and I usually omit the pecans. They are a little time consuming, but so worth it.


  1. Doubled this recipe and used oversized cake pan.
  2. added 1/2 tsp vanilla to single recipe. Toasted pecans for 6 minutes prior to adding. Did not mix pecans in. sprinkled pecans on middle & top layers. Sprinkled top with Sea Salt Flakes


My husband and I are retired and live in a beautiful little village by the sea. For a number of years I was the food commentator for the Montreal English-language Canadian Broadcasting Corporation's noonday show I operated a cooking school in Montreal and have published two cookbooks, "Downhome Nova Scotia Cooking and The Great Canadian Bread Book which was also translated into French as "Faire Son Pain Soi-Meme. In summer we sail a 30-foot sloop in the beautiful waters off northern Nova Scotia. I love cats.
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