Caramel Brownies

Caramel Brownies

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.


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