- 8
- 5 mins
Ingredients
- 18.5 oz. box German chocolate cake mix
- 1 cup chopped pecans
- 1/2 cup melted real butter
- 1/3 cup evaporated milk
- 1/2 cup caramel apple dip
- 1/2 cup semi-sweet chocolate chips
- 1 Tbls. powdered sugar
Preparation
Step 1
In a large mixing bowl, stir together dry cake mix, nuts, butter, and evaporated milk; batter will be very firm.
-Press half of the batter into the bottom of a greased 9" X 9" baking dish; turn pan over on top of waxed paper and gently pull batter out of the pan, retaining the shape of the pan as much as possible; set aside.
-Press the remaining batter in the greased 9" X 9" baking dish; bake in a 350 degree oven for 8 minutes.
-Smooth the caramel apple dip over the baked layer of brownie.
-Sprinkle the chocolate chips evenly over the caramel apple dip.
-Place the unbaked batter layer over the caramel and chocolate chips.
-Bake an additional 25 minutes in a 350 degree oven.
-Spoon the powdered sugar into a sifter or fine sieve held over the brownies, sprinkling it evenly over the top.
-Refrigerate brownies at least 4 hours before cutting and serving