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CHEWY CHOCOLATE CARAMEL BROWNIES
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| CHEWY CHOCOLATE CARAMEL BROWNIES MELT, then set aside | |
| 1 14 oz. pkg. | caramels |
| 1/3 cup | evaporated milk |
| 1 box | german chocolate cake mix |
| 1/3 cup | evaporated milk |
| 3/4 cup | butter, melted |
| 1 cup | pecans |
| 1 6 oz. pkg. | semisweet chocolate chips |
COMBINE CAKE MIX, EVAPORATED MILK AND BUTTER. MIX WELL AND FOLD IN PECANS.
BUTTER A 9 X 13 PAN OR GLASS BAKING DISH. SPOON HALF OF BATTER INTO PAN AND BAKE AT 350° FOR 5 - 6 MINUTES. REMOVE AND POUR THE CARAMEL MIXTURE ON TOP AND SPRINKLE CHOCOLATE CHIPS ON TOP.
SPOON REMAINING CAKE BATTER ON TOP AND BAKE AT 350° FOR 15 - 18 MINUTES.
REFRIGERATE BROWNIES ABOUT 45 MINUTES AFTER BAKING TO HARDEN CARAMELS SOMEWHAT, THEN REMOVE FROM REFRIGERATOR AND CUT. YOU DO NOT HAVE TO STORE IN REFRIGERATOR.
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