Tina'S Caramel Brownies
- 1 (14 oz.) bag caramels
- 2/3 c. canned milk
- 1 (18 1/2 oz.) pkg. regular German chocolate cake mix
- 3/4 c. butter, softened
- 1 c. chopped nuts (I use pecans)
- 1 pkg. chocolate bits
- Combine caramels and 1/3 cup milk in top of double boiler. Cook, stirring constantly until caramels are completely melted. Remove from heat.
- Combine cake mix, remaining 1/3 cup milk and butter, mixing with mixer until dough holds together.
- Dough will be very thick.
- Stir in nuts.
- Press half of cake mixture into greased 13 x 9-inch baking pan; you may need to use a little more than half.
- Then sprinkle chocolate bits over crust.
- Pour caramel mixture over chocolate bits, spreading evenly.
- Crumble remaining cake mixture over caramel mixture.
- Bake 15 to 18 minutes at 350u0b0. Cool and chill for 30 minutes before cutting.
caramels, milk, regular german, butter, nuts, chocolate bits
Taken from www.cookbooks.com/Recipe-Details.aspx?id=773107 (may not work)