Caramel Brownies II The Best Recipes

Tuesday, January 31, 2012

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Caramel Brownies II

"Whenever I make those, they're a big hit. DELICIOUS!"

Ingredients :

1 (14 ounce) bundle in my opinion wrapped caramels
2/three cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
3/four cup butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts

Instructions :

Prep :	Cook : 18M	Ready in :

Preheat oven to 350 degrees F (one hundred seventy five ranges C). Grease one 9x13 inch baking dish.
Melt caramels and 1/three cup of the evaporated milk over very low heat, stirring every now and then until easy.
Combine cake blend, melted butter, the last 1/3 cup evaporated milk, vanilla and nuts. Mix properly and spread half of the batter into the prepared pan.
Bake at 350 stages F (175 stages C) for eight minutes.
Sprinkle the chocolate chips calmly over the in part cooked muffins. Pour the melted caramel mixture over the pinnacle and with a teaspoon drop the final 1/2 of the batter lightly over the pinnacle.
Bake at 350 ranges F (175 tiers C) for 20 minutes. Let truffles cool in pan then cut into bars.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it calmly, and make smooth-up easier.

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