CHOCOLATE CARAMEL BROWNIES

By

Best of the Best from Bell’s Best Cookbooks p 229.
Anna Earls (Book 3)

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Ingredients

  • Directions:
  • 1 (14 oz) package Kraft caramels, unwrapped
  • 2/3 c. evaporated milk, divided
  • 1 (18 1/4 oz) German Chocolate cake mix
  • 3/4 c. margarine, softened
  • 1 c. pecans, chopped
  • Melt caramels with 1/3 c. milk; set aside.
  • Combine cake mix, remaining 1/3 c. milk and margarine.
  • Stir in nuts.
  • Put half in greased 9 x 13 inch pan (spread batter with greased hands if needed).
  • Bake at 350 for 6 minutes.
  • Top with caramel mixture.
  • Spread remaining cake mixture on top and return to oven for 15-18 minutes.

Preparation

Step 1

Cool before cutting.

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