Recipe: Caramel Brownies

Hi Cassi,

This recipe sounds a little like what you might be looking for, except that it uses wrapped caramel and evaporated milk, instead of caramel sauce in a jar. I have found though that it is even more decadent to use this combo rather than caramel sauce in a jar. If you do happen to use this recipe, I would melt the caramels and evaporated milk in the microwave, much easier! Another alternative would be to use caramel sauce in a jar and substitute this for evaporated milk mixture, but I would still add a small can of evaporated milk the the brownie mixture. Good Luck, I hope you find what you're looking for!

Caramel Brownies

1 (14 ounce) package individually wrapped caramels
2/3 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
3/4 cup butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.

Melt caramels and 1/3 cup of the evaporated milk over very low heat, stirring occasionally until smooth.

Combine cake mix, melted butter, the remaining 1/3 cup evaporated milk, vanilla and nuts. Mix well and spread 1/2 of the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 8 minutes.

Sprinkle the chocolate chips evenly over the partially cooked brownies. Pour the melted caramel mixture over the top and with a teaspoon drop the remaining 1/2 of the batter evenly over the top.

Bake at 350 degrees F (175 degrees C) for 20 minutes. Let brownies cool in pan then cut into bars.