Caramel Pecan Brownies



Caramel Pecan Brownies
Heavenly, to say the least!
Ingredients
- 1 Betty Crocker Super Moist German Chocolate Cake Mix, 18.25 oz.
- 0.75 cup melted butter
- 1/3 cups evaporated milk
- 1 cup pecans, chopped
- 10 ounces Werther's originals individually wrapped caramels
- 1/3 cups evaporated milk
- 0.75 cup Nestle chocolate chips
Instructions
- Preheat oven to 350°.
- spray a 9"x9" square cake pan with non-stick coating.
- Combine the cake mix, melted butter and 1/3 cup evaporated milk.
- Mix well and pour 2/3 of the mixture into the prepared cake pan and spread evenly.
- Evenly distribute the chopped pecans over the cake batter and press into the mix.
- Bake for 8-10 minutes.
- Remove from the oven and cool completely.
- In a saucepan combine the unwrapped caramels and 1/3 cup evaporated milk.
- Completely melt caramel on low heat until mixture is smooth.
- Pour over the cooled cake.
- Sprinkle the chocolate chips over the caramel and spoon the remaining cake mix onto the chips.
- Bake for 15-18 minutes.
- Remove from the oven and cool.
- Cut and serve plain, with whipped cream topping or vanilla ice cream.
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