- 2 box (15.25 oz each) German Chocolate Cake Mix
- 2 cups pecans, finely chopped
- 1 ⅔ cups evaporated milk, separated
- 1 cup butter, melted
- ~100 whole caramels, unwrapped
- ⅔ cup semi-sweet chocolate chips
- Powdered sugar
Instructions:
Preheat your oven to 350º. In a large
bowl, mix together the cake mixes, chopped pecans, 2/3 cup evaporated
milk, and melted butter. Stir together until totally combined (mixture
will be very thick).
Press half
the mixture into a well-greased 9x13 inch square baking pan. Bake for 8
to 10 minutes, remove pan from oven and set aside.
Meanwhile,
in a double boiler (or a heatproof bowl set over a saucepan of boiling
water) melt caramels with remaining cup evaporated milk. When melted and
combined, pour over brownie base then sprinkle chocolate chips as
evenly as you can over the caramel.
Turn
out remaining brownie dough on work surface and use your hands to press
it into large sections. Place the sections on top of the caramel as
evenly and completely as you can.
Bake
for 20 to 25 minutes then allow to cool to room temperature. Cover and
refrigerate for several hours or overnight. When ready to serve,
generously sift powdered sugar over the top of the brownies. Cut and
carefully remove from pan.