Chocolate Caramel Brownies

“She was convinced that she could have been happy with him, when it was no longer likely they should meet.” –Jane Austen, Pride and Prejudice

Recipe was submitted by Lacy Allphin from St. Peters, Missouri; photo from

 Combine cake mix, butter and a bit of canned milk. Spread it on the bottom of a 9 x 13-inch pan. Bake for a few minutes. Melt caramels with some canned milk in the microwave. Pour over the first layer when it comes out of the oven. Sprinkle lots of chocolate chips over the caramel layer.

Pat spoonfuls of the remaining cake mix batter into flat portions and arrange over the top of chocolate chips on caramel.

Use all the remaining cake mix batter. Arrange the pieces to mostly cover the caramel. Finish baking the brownies.

1 14-oz. pkg. caramels
2/3 C. evaporated milk, divided
1 German chocolate cake mix
3/4 C. melted butter
1 C. chopped pecans
1 12-oz. pkg. semi-sweet chocolate chips
Combine caramels and 1/3 cup milk. Melt in microwave; set aside. Combine cake mix, butter and pecans, and mix well. Pat 1/2 (the less the better) of the cake mixture into a greased and floured 9 x 13-inch pan. Bake for 6 minutes at 350 degrees. Remove from oven and pour caramel mixture over top. Sprinkle with chocolate chips. Cover with remaining cake mixture by flattening sections of the dough between your hands and laying it on top of the caramel mixture. Bake 18 minutes at 350 degrees. Cool before cutting. 12 servings but it’s never enough.

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