Caramel Chocolate Brownies

• 14 ounces, weight Caramels
• 1/2 cups Evaporated Milk
• 1 package German Chocolate Cake Mix (18 Ounce Box)
• 1/3 cups Evaporated Milk
• 3/4 cups Butter, Melted
• 1/4 cups Chopped Pecans Or Walnuts (optional)
• 2 cups Milk Chocolate Chips

1. Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
2. Peel caramels and place in microwave-safe bowl. Stir in 1/2 cup of the evaporated milk. Heat in 30 second intervals, stir after each 30 seconds until well combined with evaporated milk. Set aside.
3. In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and nuts (optional). Press half of the batter into prepared baking pan, bake for 8 minutes.
4. Place the remaining batter into the refrigerator.
5. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle and spread the caramel over chocolate chips. Remove brownie mix from refrigerator. Using your hands (or spoons if you don't like a little mess) make small balls from the batter then smash them flat. Lay flattened batter chunks on top of the caramel until the top is totally covered. Bake for another 20 minutes. Remove and let cool. Cut and eat!

caramels, milk, chocolate cake, milk, butter, ubc, milk chocolate chips

Taken from tastykitchen.com/recipes/desserts/caramel-chocolate-brownies/ (may not work)