Caramel-Walnut Brownies

Caramel-Walnut Brownies

1 (14-oz.) package caramels

2/3 C. evaporated milk, divided

1 (18.25-oz.) package caramel-flavored cake mix

3/4 C. butter, melted

2 t. vanilla extract

3/4 t. ground cinnamon

1-1/2 C. walnut halves or pieces

Preheat oven to 350° F.

Unwrap caramels and place in a medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat and set aside.

Combine remaining 1/3 cup milk, cake mix, melted butter, vanilla and cinnamon. Stir just until blended.

Spread half the dough into a lightly greased 9-inch-square pan. (Do not use an 8-inch; it will overflow.) Chill remaining dough. Bake at 350° F. for 10 minutes. Cool in pan on wire rack for 5 minutes.

Pour caramel mixture over brownie layer in pan. Sprinkle with walnuts.

Divide remaining half of dough into nine portions. Pat each portion in a 3-inch circle. Place circles over walnuts in pan, overlapping slightly. Dough will spread during baking.

Bake at 350° F. for 25 minutes. Cool completely in pan on a wire rack. Cover and chill thoroughly before cutting.

Yield: 15 brownies.