"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Caramel Brownies Recipe

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This recipe for Caramel Brownies, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Roberts
Added: Tuesday, March 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 German Chocolate Cake Mix
1 cup evaporated milk - divided
3/4 cup melted butter
1 cup chocolate chips
1 cup nuts, walnuts or pecans (chunks)--optional
50 Kraft caramels (14 oz)

Directions:
Directions:

Combine cake mix with 1/3 cup evaporated milk and 3/4 cup melted butter. Put 1/2 of that mixture into a 9 x 13 pan, spreading evenly. Bake at 350 for 6 minutes. Sprinkle hot brownie base with 1 cup chocolate chips and nuts (if desired). Melt caramels with 2/3 cup evaporated milk over low heat. Once melted, drizzle caramel mixture over cooked base, chips and nuts. Put remaining cake mixture over the top. (You can either drop it by small spoonfuls, or form into small, flat cookie shapes to cover the top). Bake 15 to 20 minutes (depending on the degree of doneness/crispiness you prefer) at 350.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The number of servings will be less and the size of the servings will be larger if Martin is cutting the brownies!

 

 

 

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