Caramel Brownies

I love having my kids and their friends at home – both when they were growing up and now as adults. Caramel brownies were always one of their favorites treats! I love caramel so it’s one of my personal favorites, too. I have even added these to our Thanksgiving dessert menu. It was a popular addition to the lineup of pies and they didn’t last long! These brownies are so delicious that they don’t need frosting.

1 box Betty Crocker German Chocolate Cake Mix

1 cup chopped nuts (optional – my kids say NO)

3/4 cup melted butter

1/3 cup evaporated milk OR – heavy whipping cream

Mix until blended.  Place one half of the cake mixture in a 9 x 12 pan sprayed with nonstick spray.

Bake for 18 minutes at 350 degrees.

While that’s baking, get a large microwave-safe bowl and add:

1/3 cup evaporated milk OR – heavy whipping cream

1 package of either unwrapped Kraft caramels – 11 ounce –  or Kraft caramel bits – they look like caramel BB’s and you find them in the baking section – not all stores have them.

Melt in the microwave for one minute and stir – then for 30 second increments, stirring after each 30 seconds, until melted.

Pour caramel mixture on top of baked cake mixture.  Sprinkle 1 cup milk chocolate chips on top.

Pour remaining cake mixture on top. I use a knife to spread the batter evenly on top.

Bake for 26 minutes at 350 degrees.   This smells SO good when it’s baking!  If you want to cut brownie squares, you will need to cool first. However, if you want a decadent treat. . . . spoon out a corner while they are warm and have a little ice cream on top of it. (Then repeat as often as necessary!)