Caramel Brownies

by Vicki BrunsvoldTastemaker in Residence

18.5 oz box German chocolate cake mix (Duncan Hines is best)
1 stick butter, melted
1/3 cup + 1/2 cup evaporated milk
1 cup finely chopped pecans
60 caramels, unwrapped
1/2 cup semisweet chocolate chips
1/4 cup powdered sugar, sifted


  1. Preheat the oven to 350°. Grease 9X9 baking pan and dust with flour.
  2. Mix together cake mix, melted butter, 1/3 cup evaporated milk, and pecans. Mixture will be thick. Divide dough in half - pressing half into prepared pan. Bake until slightly set - 8-10 minutes. Remove from oven and set aside.
  3. In double boiler, combine caramels and 1/2 cup evaporated milk. Stir occasionally until melted and mixture is smooth. Pour evenly over baked layer and sprinkle on chocolate chips.
  4. On clean surface or on waxed paper, press the remaining dough into almost a 9X9 square. Carefully set on top of chocolate chips in pan. Bake for 20-25 minutes. Remove from oven and let brownies cool to room temperature. Cover and refrigerate for several hours until set.
  5. Sprinkle generously with powdered sugar.

Cut into squares and enjoy!