Caramel Chocolate Brownies

Payton Clotiaux (originally from Bobbette Beggs)

During college I worked for a daycare that was owned by a wonderful family, the Beggs — their family became my family. One day, Bobbette Beggs made a batch of these brownies and they were to die for! She decided that since I was family she would give me the secret recipe that her mother had given her years ago and I was honored! These are very rich and oh so delicious. (Nov 2010)

1 (18.25oz) box German Chocolate Cake Mix

1 (5oz) can evaporated milk 

1 (14oz) bag caramels

1/2 cup butter, melted

1 1/2 cup pecans

6 oz (or more) semi-sweet chocolate chips 

Preheat oven to 350˚F. In a saucepan, melt caramels with 1 1/3 cup evaporated milk — not too hot, just creamy. 

In mixing bowl, combine cake mix, 1/3 cup evaporated milk and butter. Put half the mixture in bottom of greased 9x13-inch pan (and place remaining batter in fridge). Butter your hands and pat mixture down into pan. Bake for 6 minutes at 350˚F.

Remove from oven. Sprinkle half of the chocolate pieces and nuts over baked layer, then glop melted caramel with a spoon. Roll out remaining batter, butter your hands and place on top.

Take remaining nuts and chocolate pieces and sprinkle on top. Bake at 350˚F again for 20 minutes. Remove and let cool.