GOOEY CARAMEL PECAN BROWNIES
Adapted slightly from the Pioneer Woman
1 stick unsalted butter, melted
1/3 plus 1/2 cup evaporated milk
1 box (18 1/2 ounces) German chocolate cake mix
1 cup finely chopped pecans
2 bags (11 ounces each) Kraft caramel bits
1/2 cup semisweet chocolate chips
1. Preheat the oven to 350 degrees F. Spray a 9 x 9 inch baking pan with cooking spray.
2. Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick.
3. Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
4. While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. This step can also be done in the microwave. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.
5. Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set
This post is linked to Sweets for a Saturday.