"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Karla's Chocolate Caramel Brownies Recipe

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This recipe for Karla's Chocolate Caramel Brownies, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Marsalis
Added: Saturday, March 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 14 oz pkg caramels
1/3 cup evaporated milk
another 1/3 cup evaporated milk
1 box german chocolate cake mix
3/4 cups butter or oleo, melted
1 cup chopped pecans
1 cup semi-sweet chocolate chips

Directions:
Directions:
In a saucepan combine caramels and evaporated milk. On low heat stir until melted. Set aside.
Combine cake mix, melted butter, 1/3 cup evaporated milk and & pecans. Stir by hand until dough holds together. Press half into buttered 9 x 13 pan. Reserve remaining dough for topping. Bake 6 minuts at 350 degrees. Sprinkle chocolate chips over crust. Spread caramel mixture over chips, crumble reserved dough over caramel mixer. Bake 18-20 minutes. Cool slightly. Refrigerate to set caramel layer - about an hour. Cut into squares.

Personal Notes:
Personal Notes:
I like to use milk chocolate chips.

 

 

 

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