1 (18-oz.) container of T. Marzetti’s Old Fashioned Caramel Apple Dip
2/3 C. evaporated milk, divided
1 stick melted butter
1 (18.25-oz.) German chocolate cake mix
1 C. pecan pieces
6 ozs. semisweet morsels
Heat caramel with 1/3 cup evaporated milk until caramel is melted. Set aside.
Add other 1/3 cup evaporated milk and melted butter to the cake mix in another bowl. Fold in pecans. Batter will be stiff.
Spread half of the cake mixture in a buttered (9×13-inch) baking pan and bake at 350° F. for 5-6 minutes.
Remove and pour caramel mixture over. Then sprinkle with chocolate chips.
Place remaining batter on top as best you can and bake for 15-20 minutes.
Chill 45 minutes before cutting.
Makes about 18 large brownies.