CARAMEL BROWNIES
1 (14-ounce) package caramels
2/3 cup evaporated milk, divided
1 (17 ½-ounce) chocolate cake mix
½ cup + 2 tablespoon butter, melted
1 cup chopped pecans
1 cup mini semi-sweet chocolate chips
Unwrap caramels and place in a 4-cup glass measure; add 1/3 cup evaporated milk. Microwave on high 2 to 3 minutes, stirring midway through cooking. Set aside.
Preheat oven to 350 degrees. Combine cake mix, butter, remaining 1/3 cup milk and nuts in bowl. Stir with wooden spoon until mixture holds together. Press half of mixture into a greased 9x13-inch pan. Bake in preheated oven 6 minutes. Remove from oven and sprinkle with chocolate chips. Drizzle caramel mixture over top of chocolate chips. Crumble and press remaining cake mixture over top of caramel. Return to oven and bake 15 to 18 minutes. Cool to room temperature. Refrigerate at least 30 minutes to set caramel layer before cutting. Makes 48 brownies.
From Marty Shroff’s book: Friends in the Kitchen
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