Saturday, March 12, 2011

CARAMEL RIBBON BROWNIES

24 caramels (7-oz)
2/3 cup evaporated milk
1 2-layer size pkg of your favorite chocolate cake mix
1 cup chopped pecans or walnuts
6 tbsp butter, melted
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease or spray with nonstick cooking spray a 9 x 13-inch baking pan; set aside.

In a saucepan, cook the caramels and 2 tablespoons of the milk over low heat until the caramels are melted.

In a mixing bowl, combine the remaining milk, cake mix, chopped nuts, and butter; mix well.

Spread half the cake mixture in the prepared baking pan and bake at 350 degrees for 10 minutes. Sprinkle chocolate chips over the hot baked crust. Drizzle the caramel/milk mixture over the chocolate chips. Using a teaspoon, drop the remaining chocolate mixture over the caramel. Bake at 350 degrees for 20 minutes more.

Cut into 36 bars while still warm. Allow to cool in pan.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.