Desserts

Caramel BrowniesTom & Kari

1 14-ounce package light Kraft caramels
2/3 cup evaporated milk (small can)
1 18 & 3/4 ounce package chocolate cake mix
3/4 cup butter, melted
1 cup chopped pecans
6 ounces (1 cup) semisweet chocolate chips

Melt the caramels with 1/3 cup evaporated milk (1/2 can). In a bowl, combine the dry cake mix, melted butter, and 1/3 cup evaporated milk. Stir with a spoon until dough holds together. Grease and flour a 13x9-inch pan. Press half the dough into pan. Bake in a 350-degree oven for 6 minutes. Remove pan from the oven and sprinkle chocolate chips and pecans over baked dough. Melt caramels, and spread on top. Cover with other half of the dough. Bake 20 minutes in a 350-degree oven.
Cool in refrigerator for 30 minutes before cutting.



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