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Categories:Viewed: 115 - Published at: 6 years ago
Ingredients
- 50 light caramels (14 oz. bag)
- 2/3 c. sweetened condensed milk
- 1 pkg. (18.5 oz.) German chocolate cake mix
- 3/4 c. margarine, melted
- 1 c. chopped nuts
- 1 c. semi-sweet chocolate bits
Method
- In double boiler, melt caramels and 1/3 cup of the condensed milk over hot water.
- Set aside and keep warm in large bowl. Combine cake mix, margarine, nuts and 1/3 of the condensed sweet milk.
- Mix well, until mixture is combined and crumbly. Press 1/2 of dough evenly into a greased and floured 9 x 13-inch baking pan. Bake at 350° for about six minutes.
- Remove from oven and cool slightly.
- Sprinkle chocolate bits evenly over baked dough and spread caramel mix on top.
- Work quickly with broad spatula, crumble remaining half of dough over caramel and press lightly with spoon.
- Return to oven and bake at 350° for 14 to 18 minutes until top is set.
- Cool pan on wire rack 30 minutes.
- Then refrigerate until firm (not too long).
- Cut into small squares. Makes about 24 brownies.
