Caramel Brownies

Remember a few weeks ago, when I mentioned that this recipe made it into my husband's top 5 desserts? Well, these brownies have to be in mine!

I think this recipe came from my Aunt Janice, but I'm not sure. Maybe she'll leave a comment and let us know. :) If you like chocolaty and gooey, I think you'll love these. The recipe makes a 13 x 9" pan, perfect for sharing. Believe me, unless you have a big family, you'll want to get some of these out of the house!

Caramel Brownies

2/3 c. evaporated milk, divided

14 oz. pkg. caramels

3/4 c. butter, melted

1 pkg. German Chocolate cake mix

1 c. chocolate chips

1/2 c. chopped pecans

Preheat oven to 350.

Melt caramels with 1/3 c. evaporated milk over low heat. (Unwrapping the caramels is the most tedious part of this recipe.) :)

Combine the melted butter, remaining 1/3 c. evaporated milk and cake mix.

Spread 1/2 the batter into an ungreased 13 X 9" pan. (An offset spreader really helps with this, but you could use the back of a spoon, too.) Bake for 6 to 8 minutes.

Sprinkle the top with the chocolate chips and pecans. Spread melted caramels over the chips and nuts. Drop remaining cake batter on top. (Don't worry about spreading the batter out; it will spread while baking.)

Bake an additional 15-20 minutes.