Craszy Brownies

By gina62_cooks

Ingredients

• 1 stick (8 TBSP) butter, melted
• 1 box chocolate cake mix (18 oz)
• 1/3 cup evaporated milk
• 9 peanut butter cups
• 12 chocolate-covered caramels, such as Rolos
• 1/2 cup finely chopped pecans
• 1/3 cup M and Ms
• 1/4 tsp salt
• Powdered sugar for sprinkling

Preparation

Step 1

Preheat the oven to 350. Grease an 8-by-8-inch baking pan with butter.
Put the dry cake mix in a large bowl and stir in evaporated milk. (The mix will still be dry.) Next, pour in the melted butter, stirring gently til the mix just comes together (don't overmix).
Divide the mixture in half and press half into the bottom of the prepared dish. Lay the peanut butter cups over the top. Peel the Rolos and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the M and Ms. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller then the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients.
Bake til the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.
Remove the brownines from the pan in one piece, then sprinkle on plently of powdered sugar. With a sharp serrated knife, cut into small squares.