To-Die-For Caramel Chocolate Brownies, Guaranteed to Impress!

We’ve still got a few weeks of summer left, which means there are some BBQ’s and potlucks to be had and everyone loves someone who can bring a good dessert. I discovered this brownie recipe a few months ago and have since made it for several occasions and it blows people away every time. They’re a bit more work than the standard Duncan Hines boxed batters, but if you or anyone you know is a fan of chocolate and caramel, putting a little work into these babies will be well worth it.

INGREDIENTS

* 14 ounces caramels

* 1/2 cup evaporated milk

* 1 package German chocolate cake mix

* 1/3 cup evaporated milk

* 3/4 cup butter, melted

* 1/4 cup chopped pecans

* 2 cups milk chocolate chips

DIRECTIONS

1. Peel caramels and place them all in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and mix until all caramels are melted.

2. Preheat oven to 350 degrees F. While that’s happening, grease a 9×13 inch pan.

3. In a large mixing bowl, mix together your cake mix, 1/3 cup evaporated milk, the melted butter, and chopped pecans. Place 1/2 of the batter in greased baking pan.

4. Bake for 8 minutes.

5. Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the Carmel sauce until the top is completely covered.

6. Bake for an additional 20 minutes. Remove and let cool.

*Note: In some stores you can find Kraft caramel bits which takes away the tedious task of unwrapping all the caramels.

[photo from the yummy www.ghirardelli.com]