(by Shirley McNevich)
1 - 14 oz. package Kraft caramels
3/4 cup butter
1 box Duncan Hines chocolate cake mix
1 cup chopped pecans
1 can Eagle Brand Sweetened Condensed Milk
1 - 12 oz. package Nestle's semi-sweet chocolate bits
Melt caramels (in a saucepan or in the microwave) with 1/2 can of the Eagle brand milk. Mix melted butter, the other 1/2 can eagle brand, dry cake mix and 1/2 of the nuts together in a bowl to make the batter. Place 1/2 of batter in a greased 9 x13 x 2 cake pan and bake at 350 degrees for 8-10 minutes. Spread 1 cup of chocolate chips over the top of the brownies, then the rest of the nuts and the caramel mixture over the nuts. Drop remaining batter (using a spoon) over the caramel. Sprinkle the remaining chocolate chips over the top and bake for 15-20 minutes more.
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