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Caramel Filled Brownies Recipe

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This recipe for Caramel Filled Brownies is from Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
14 oz caramels (about 50) DONT use the caramel chips....yuck
1/2 cup evaporated milk

Base and Topping:
1 pkg devils food cake mix
1 cup chopped pecans
1/2 cup butter
1/2 cup evaporated milk
1 cup semi sweet chocolate chips

Glaze
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
3/4 tsp vanilla
1/2 cup chopped pecans
Directions:
Directions:
Preheat oven to 350
grease a 13X9 inch cake pan
In a sauce pan, combine caramels and evap milk.
Cook over low heat, stirring often, until smoothly melted. Keep warm while fixing the rest of the recipe.

In a large bowl, combine cake mix and pecans.
Cut in butter with a pastry blender (I love pastry blenders...they are so cool) or use a fork to blend until crumbly.
Add evaporated milk and mix well.
Batter will be thick.
Spread half of the mixture on the bottom of the prepared pan.
Bake for 12-15 minutes.
Sprinkle chocolate chips on top.
Drizzle caramel mixture on top of that.
Spread carefully to cover the base.
Drop remaining batter on top by spoonful over caramel.
Bake for 15-20 minutes.
COOL COMPLETELY.

In a medium saucepan, combine butter and brown sugar. Cook, stirring constantly, over medium heat, until mixture comes to a boil. Add milk; bring mixture to a boil again. Remove from heat.
Stir in powdered sugar and vanilla. Sprinkle pecans over brownies. Pour glaze over brownies.
Personal Notes:
Personal Notes:
This recipe came from Amber Rae Henicke. She won the Live Oak County Fair with them. I think she originally got the recipe from Bradford...or something like that.

 

 

 

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