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Chocolate Caramel Brownies




Source of Recipe


Carnation/Nestle






Recipe Introduction


When I made these, I used German Chocolate Cake mix and pecans and made what amounted to a Turtle Cake. I thought that there was too much caramel filling - it was messy and hard to cut, but everyone liked them. I think that next time, I will just cut down on the amount of filling.

I also suggest lining the pan with parchment paper.






List of Ingredients



• 1 pkg. (18.25 oz.) chocolate cake mix
  
• 1 cup chopped nuts
  
• 1/2 cup (1 stick) butter or margarine, melted
  
• 1 cup CARNATION Evaporated Milk, divided
  
• 35 (10-oz. pkg.) caramels, unwrapped
  
• 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
  






Instructions



1. PREHEAT oven to 350° F.
   
   
2. COMBINE cake mix and nuts in large bowl. Stir in butter and 2/3 cup evaporated milk (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan. BAKE for 15 minutes.
   
   
   
3. HEAT caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture. DROP remaining batter by heaping teaspoon over caramel mixture. BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack.