Ingredients:
14 ounces caramels
1/2 cup evaporated milk
1 package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
2 cups milk chocolate chips
Directions:
Peel paper off caramels and place in a microwave-safe bowl.
Stir in 1/2 cup evaporated milk.
Heat and stir until all caramels are melted.
This is the caramel sauce.
Preheat oven to 350 degrees F (175 degrees C) Grease a 9×13 inch pan.
In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans.
Place 1/2 of the batter in prepared baking pan. Bake 8 minutes.
Place the remaining batter into the fridge.
Remove brownies from oven and sprinkle chocolate chips on top.
Drizzle caramel sauce over chocolate chips.
Remove brownie mix from refrigerator.
Using a teaspoon, makesmall balls with the batter and smash flat.
Very carefully, place on top of the Carmel sauce until the top is completely covered.
Bake for an additional 20 minutes.
Remove and let cool.
Servings: Serve
Time preparation: 15 min.
Time total: 54 min.