Caramel Brownies So Tasty

Monday, February 4, 2013

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Caramel Brownies

"This is a totally smooth recipe and really popular. The recipe got here from a neighbor who added it to our annual 4th of July picnic."

Ingredients :

1 (18.25 ounce) package deal German chocolate cake blend with pudding
three/four cup melted butter
1/3 cup evaporated milk
1 cup chopped pecans
thirteen oz. For my part wrapped caramels, unwrapped
1/3 cup evaporated milk
1 cup semi-candy chocolate chips

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 tiers F (one hundred seventy five levels C). Spray one 9x13 inch pan with non-stick coating .
Combine the cake mix, butter and 1/three cup evaporated milk. Mix properly and pour 2/three of the batter into pan.
Press pecans into batter and bake for 8 to 10 minutes.
In a saucepan over medium warmness, integrate the caramel and 1/three cup evaporated milk. Stir till melted and smooth; pour over cooled cake mix.
Sprinkle chocolate chips on pinnacle of caramel and pinnacle with spoonfuls of remaining cake blend. Bake for added l5 to l8 minutes; cool and cut.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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