Caramel Brownies

Adapted from a recipe by family friend Pat Kennedy.

  • 12 oz. Kraft caramels
  • 6 oz. evaporated milk
  • 3/4 cup margarine
  • 1 German chocolate cake mix
  • 6 oz. chocolate chips
  • 1 cup chopped pecans

Caramel sauce: Melt caramels and 1/3 cup evaporated milk in double-boiler, stirring constantly.

Melt 1-1/2 sticks margarine or butter in saucepan or microwave. Preheat oven to 350°. In a mixing bowl combine: cake mix, melted butter, 1/2 cup evaporated milk and all chopped pecans. Mix thoroughly. Put 2/3 of this in a greased 9 x 13" pan. Set aside 1/3 for later. Bake 6 minutes. Remove, sprinkle with chips, pour caramel sauce over everything. Take remaining cake batter and spread it to cover surface. Bake another 20 minutes. Cool then refrigerate before cutting.

– Marlene Adams