Caramel Brownies

In honor or Rico's Birthday {and the twins}, I made some delicious, gooey, ridiculously good, caramel brownies. I actually had a bag of caramels on hand so it made it even better that I didn't need to go to the store. This was a great recipe because I literally had it in the oven about 5 minutes after I started it. Unwrapping the caramels was the hardest {err... longest} part about these tasty treats.

Really, just go ahead and try them. You will be pleasantly surprised.

Caramel Brownies

1 Box German Chocolate Cake Mix {but I'm sure you could use a regular choc. cake mix}

1/2 Cup Butter, melted

1/3 Cup Evaporated Milk

14 oz. Package Caramels {about 50}

1/3 Cup Evaporated Milk

1 Cup Milk Chocolate Chips

1. Preheat oven to 350 degrees. Spray a 9x13 inch cake pan with non-stick cooking spray.

2. Stir together cake mix, butter, and 1/3 cup evaporated milk until no more lumps appear.

3. Press half of the cake mixture into the prepared pan. Bake for 6 minutes.

4. While brownie mix is in the oven, melt together caramels and 1/3 cup evaporated milk in small sauce pan. Set aside

5. After 6 minutes, pull brownies out of oven and sprinkle 1 cup chocolate chips over crust. Pour caramel mixture over chocolate chips. Take remaining batter and use your hands to make small, flat balls. Place the dough balls over the caramel mixture and spread evenly {If you can connect the dough together, great. Otherwise, don't worry about it. It will all sort of meld together anyway}.

6. Return to oven and bake for an additional 16-18 minutes. Refrigerate for 30 minutes before cutting and serving.