1 stick butter, melted, plus more for greasing pan
All purpose flour for dusting pan
1/3 plus 1/2 cup evaporated milk
1 box German chocolate cake mix 18.5 oz
1 cup finely chopped pecans
60 caramels unwrapped
1/3 cup semisweet chocolate chips
1/4 cup powdered sugar (optional)
Preheat oven to 350º Grease and flour 9 x 9 pan
Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix.
Add the melted butter and chopped pecans. Mix together, it will be pretty thick.
Divide the dough in half. Then press half of it into the bottom of prepared pan.
Bake until slightly set, 8-10 minutes. Then remove and set aside.
While the brownie bottom layer is baking, in a double boiler, combine the caramels and
remaining 1/2 cup of evaporated milk. Combine until smooth.
Pour caramel mixture over the bottom partially baked bottom layer, spread evenly,
then sprinkle the chocolate chips over the caramel.
Now place the rest of the dough on a piece of wax paper and spread it out until
it will cover the pan, and place the big square of dough on top.
Bake for 20-25 minutes.
Let cool completely, then place in fridge for a couple of hours until it firms up
to make cutting it easier.