"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Caramel Brownies, by Debbie Gangstad, is from Taste of Bridge,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box of German Chocolate cake mix 1 small can evaporated milk (2/3 cup) 3/4 c. melted butter or margarine 1 c. chopped pecans 1 bag caramels 6 oz. pkg. chocolate chips
Serves: 24 bars Preparation time: 30 minutes
Preheat oven to 350º. Mix cake mix with 1/3 cup milk, nuts, and butter. Press half of this mixture in 9" x 13" pan. Bake at 350º for 6 minutes. Cool. Melt caramels with 1/3 cup evaporated milk. Spread caramel mixture over baked portion. Sprinkle chocolate chips over caramel. Add rest of cake mixture on top. Bake 15-18 minutes. Cool slightly and loosen around edges.
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