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Chocolate Caramel Brownies
Ingredients:
1 box (18 1/4 ounces) German or other chocolate cake mix
3/4 cup (1 1/2 sticks) butter. melted
2/3 cup evaporated milk. divided
1 cup chopped pecans
2 packages (7 ounces each) chocolate-covered caramels (see note below)
1 cup (6 ounces) semisweet chocolate chips
1 box (18 1/4 ounces) German or other chocolate cake mix
3/4 cup (1 1/2 sticks) butter. melted
2/3 cup evaporated milk. divided
1 cup chopped pecans
2 packages (7 ounces each) chocolate-covered caramels (see note below)
1 cup (6 ounces) semisweet chocolate chips
Directions:
1. Preheat the oven to 350 degrees F. Coat a 9- by 13-inch baking dish with
nonstick cooking spray.
2. In a large bowl. combine the cake mix. butter. 1/3 cup evaporated milk. and the
pecans. stirring with a spoon until a dough forms. Press half the dough into the
baking dish and bake for 6 minutes. reserving the remaining dough.
3. Meanwhile. in a medium saucepan. melt the caramels with the remaining 1/3
cup evaporated milk over medium heat. stirring frequently. Remove the baking dish
from the oven and sprinkle the chocolate chips over the warm dough. Spread the
melted caramel mixture over the chips. then crumble the remaining dough over the
top.
4. Bake for 20 minutes. Let cool. then refrigerate for at least 1 hour before cutting.
Note: If you prefer. you can use plain caramels rather than chocolate covered ones.
1. Preheat the oven to 350 degrees F. Coat a 9- by 13-inch baking dish with
nonstick cooking spray.
2. In a large bowl. combine the cake mix. butter. 1/3 cup evaporated milk. and the
pecans. stirring with a spoon until a dough forms. Press half the dough into the
baking dish and bake for 6 minutes. reserving the remaining dough.
3. Meanwhile. in a medium saucepan. melt the caramels with the remaining 1/3
cup evaporated milk over medium heat. stirring frequently. Remove the baking dish
from the oven and sprinkle the chocolate chips over the warm dough. Spread the
melted caramel mixture over the chips. then crumble the remaining dough over the
top.
4. Bake for 20 minutes. Let cool. then refrigerate for at least 1 hour before cutting.
Note: If you prefer. you can use plain caramels rather than chocolate covered ones.
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