Caramel Brownies Tom & 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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