Ingredients: |
Ingredients: 2 boxes (15.25 oz. each) German Chocolate cake mix 2 c. pecans, finely chopped 1⅔ c. evaporated milk, separated 1 c. butter, melted 100 whole caramels, unwrapped (28 oz) 2/3 c. semi-sweet chocolate chips powdered sugar
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Directions: |
Directions:1. Preheat oven to 350º. In a large bowl, mix together the cakes mixes, chopped pecans, ⅔ cup of evaporated milk, and melted butter. Stir together until totally combined (mixture will be very thick). 2. Press half the mixture into a well greased 9 x 13 inch square baking pan. Bake for 8 to 10 minutes, remove pan from oven and set aside. 3. Meanwhile, in a double boiler (or a heatproof bowl set over a sauce pan of boiling water) melt caramels with remaining cup of evaporated milk. When melted and combined, pour over brownie base then sprinkle chocolate chips as evenly as you can over the caramel. 4. Turn out remaining brownie dough on work surface and use you hands to press it into large sections. 5. Place the sections on top of the caramel as evenly and completely as you can.
Bake for 20 to 25 minutes, then allow to cool to room temperature. Cover and refrigerate for several hours or overnight.
When ready to serve, generously sift powder sugar over the top of the brownies.
Cut and carefully remove from the pan.
Vanilla Ice cream is a nice addition to this desert. |