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.
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