Ingredients: 1 box (18.5 oz.) German Chocolate Cake Mix (I use Duncan Hines) 1 cup chopped pecans 1/3 cup evaporated milk 1/2 cup evaporated milk (additional) 1/2 cup butter, melted 60 whole caramels, unwrapped (I use Kraft) 1/3 cup semi-sweet chocolate chips 1/4 cup powdered sugar Directions: Preheat oven to 350 degrees. Spray a 9x9-inch square baking pan with cooking spray and line with parchment paper so the paper hangs over two sides. Spray the parchment paper with cooking spray. In a large bowl or using a mixer, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until combined. Mixture will be very thick. Press half the mixture into the prepared baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with the additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Be careful as you pour as the midd...
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