Caramel Chocolate Brownies

Time

prep 0:10       total 0:35

Yield

32 servings

Ingredients

Ingredients

1 pkg. caramels
1 pkg. German/Swiss chocolate cake mix
1-1/2 stick butter, melted
1 cup chocolate chips
2/3 cup evaporated milk
1 can chopped walnuts

Instructions

Preheat over 350°F; grease and sugar 9x13-inch pan. Melt caramels with 1/3 cup evaporated milk in double boiler. Combine cake mix, melted butter, 1/3 cup evaporated milk, walnuts. Pat approximately 1/2 of mixture in pan. Bake for 7 minutes. Sprinkle chocolate chips and caramels over partically cooked dough. Crumble rest of dough over the mixture. Bake for 15 minutes. Remove from oven; refrigerate when cool (this is essential if you want to cut them without gooey caramel !)

Author's Comments

Easiest way to cut is to remove from pan in one or two pieces and cut with large knife.

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3 Recipe Reviews

Grace

Grace reviewed Caramel Chocolate Brownies on April 24, 2000

Delicious! He's right about refrigeration though, it got extremely gooey without it.
Jocelyn Craft

Jocelyn Craft reviewed Caramel Chocolate Brownies on November 2, 2000

A friend of mine gave me a near-identical recipe -- she just used pecans instead of walnuts. These are absolutely sinful, and very popular at potlucks! I have never brought any home again, unless I hid them.
This is a must-try for chocoholics. :)
Shannon

Shannon reviewed Caramel Chocolate Brownies on February 13, 2004

This is very yummy, but I also made a batch using a recipe from a package of chocolate chips and it baked much better. The only difference is increasing the amount of milk mixed with the cake mix to 2/3 cup and decreasing the butter to 1/2 cup. I also used 2 cups of chips instead of one. The bake time was closer to 35 minutes. I really enjoyed it with devils food cake instead of swiss. This is perfect for chocoholics! :)