Chocolate Caramel Brownies
"If you like Turtles you'll love these brownies"
photo by Jaye Anna
- Ready In:
- 54mins
- Ingredients:
- 7
- Yields:
-
15 bars
- Serves:
- 15
ingredients
- 14 ounces caramels
- 1⁄2 cup evaporated milk
- 1 package German chocolate cake mix
- 1⁄3 cup evaporated milk
- 3⁄4 cup butter, melted
- 1⁄4 cup chopped pecans
- 2 cups milk chocolate chips
directions
- Peel paper off caramels and place in a microwave-safe bowl.
- Stir in 1/2 cup evaporated milk.
- Heat and stir until all caramels are melted.
- This is the caramel sauce.
- Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
- In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans.
- Place 1/2 of the batter in prepared baking pan. Bake 8 minutes.
- Place the remaining batter into the fridge.
- Remove brownies from oven and sprinkle chocolate chips on top.
- Drizzle caramel sauce over chocolate chips.
- Remove brownie mix from refrigerator.
- Using a teaspoon, makesmall balls with the batter and smash flat.
- Very carefully, place on top of the Carmel sauce until the top is completely covered.
- Bake for an additional 20 minutes.
- Remove and let cool.
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Reviews
-
I also have this recipe and they are very good. Time consuming but worth it. I always get requests to make these. -
My family has this recipe too! They are my favorite treat. We have never put pecans in them, but other than that they are the same. Great!! -
Very Good - everyone loved them at church. Pan is empty. I would put more nuts in next time. -
My mom has made these for years, and now I make them. I have two friends who are absolutely crazy about them--they both ask for them whenever we get together. Thanks for reminding me of this amazing recipe. It's always a sure-fire hit; these brownies have a perfect texture, are very simple to make (except for the unwrapping of the caramels), and are very rich and delicious. -
I have essentially the same recipe, and we love them! The only difference is that I use regular semi-sweet chocolate chips, and I usually omit the pecans. They are a little time consuming, but so worth it.
Tweaks
-
Doubled this recipe and used oversized cake pan.
-
added 1/2 tsp vanilla to single recipe. Toasted pecans for 6 minutes prior to adding. Did not mix pecans in. sprinkled pecans on middle & top layers. Sprinkled top with Sea Salt Flakes
RECIPE SUBMITTED BY
Janice Gill
River John, NS
My husband and I are retired and live in a beautiful little village by the sea. For a number of years I was the food
commentator for the Montreal English-language Canadian Broadcasting Corporation's noonday show
I operated a cooking school in Montreal and have published two cookbooks,
"Downhome Nova Scotia Cooking
and The Great Canadian Bread Book which was also translated into French as
"Faire Son Pain Soi-Meme.
In summer we sail a 30-foot sloop in the beautiful waters off northern Nova Scotia.
I love cats.
