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Caramel Brownies
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| 1 (18.25 oz) box | German chocolate or other choc cake mix |
| 3/4 cup (1-1/2 sticks) | butter, melted |
| 2/3 cup | evaporated milk, divided |
| 1 cup | chopped pecans |
| 1 (14 oz) pkg | caramels or chocolate covered caramels |
| 1 cup (16 oz) | semisweet chocolate chips |
Preheat oven to 350. Coat a 9x13 baking dish with nonstick cooking spray. In a large bowl, combine dry cake mix, melted butter, 1/3 cup evaporated milk and pecans, stirring with a spoon until dough forms. Press half the dough into the bottom of the prepared baking dish. Bake for 6 minutes. Meanwhile in a medium saucepan, melt caramels with the remaining 1/3 cup of evaporated milk over medium heat, stirring frequently. Remove the baking dish from oven, and sprinkle the chocolate chips over the warm dough. Spread the melted caramel mixture over the chips, then crumble the remaining dough over the top. Return to the oven; bake for 20 minutes. Brownies will firm up when they cool. Let cool on a wire rack, then refrigerate for at least an hour before cutting.
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