Caramel Brownies

I really do eat healthy about 80% of the time, but of course it is the recipes like this that are my favorite! I left out the pecans in the recipe because I was taking these to a function. I also used a 9x13 pan and melted the caramels in the microwave instead of a double boiler, but otherwise followed Pioneer Woman's recipe.

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In the microwave, melt caramels with additional 1/2 cup evaporated milk. Start with a minute and keep stirring and cooking until smooth and melted. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Source: The Pioneer Woman
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