Caramel Brownies

• 1 box Dry Chocolate Cake Mix, 18 Ounce Box
• 3/4 cups Butter, Melted
• 1 can (14 Oz. Size) Sweetened Condensed Milk, Divided
• 8 ounces, weight Toffee Bits, Divided
• 12 ounces, weight Chocolate Chips, Divided
• 14 ounces, weight Caramels

1. Preheat oven to 350 degrees (F). Unwrap all caramels and place into a microwave safe bowl and set aside.
2. Mix together dry cake mix, melted butter, and half of the can of sweetened condensed milk. Stir in 1/2 cup of toffee bits. Press half of this mixture onto the bottom of a greased 9x13 baking pan and bake for 6 minutes.
3. Pour remaining sweetened condensed milk on top of caramels. Place in microwave and melt until smooth. Stir frequently, about every 30-40 seconds or so. (To make stirring easier, spray your spatula with non stick cooking spray.) *
4. Remove brownies from oven and top with half of the chocolate chips and 1/2 cup of toffee bits. Pour caramel evenly on top.
5. Take remaining uncooked brownie batter and press between hands to flatten. Place on top of caramel. Sprinkle with remaining chocolate chips and toffee. Return to oven and bake an additional 15 minutes. Cool before cutting.
6. ***In my microwave it takes about 3-4 minutes to melt the caramels completely. So I start melting them when there are 2 minutes left for the brownies to bake. You want the brownies to be done before the caramels, because they cool and harden quickly. It's better for the brownies to wait for the caramel than the caramel to have to wait for the brownies.

chocolate cake mix, butter, condensed milk, weight toffee, chocolate chips, caramels

Taken from tastykitchen.com/recipes/desserts/caramel-brownies-3/ (may not work)