** Recipe from The Pioneer Woman **
* 1 box (18.5 oz.) German chocolate cake mix
* 1 c. finely chopped pecans
* 1/3 c. evaporated milk + additional 1/2 c.
* 1/2 c. butter, melted
* 60 whole caramels, unwrapped
* 1/3 c. semi-sweet chocolate chips
* 1/4 c. powdered sugar
Heat oven to 350. In a lg. bowl, mix together cake mix, nuts, 1/3 c. evap. milk, & butter. Stir together until totally combined. Mixture will be very thick. Press half of mixture into a well-greased 9x9" baking pan. Bake 8-10 min. 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 additional 1/2 c. evap. milk. When melted & combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Bake 20-25 min. Remove from pan & allow to cool to room temp, then cover & refrigerate several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
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