Chocolate Caramel Brownies Best Family Recipes

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Tuesday, February 25, 2014

Chocolate Caramel Brownies

"My aunt gave me this recipe. It is a little problem, but they may be the first-class truffles you'll ever devour."

Ingredients :

14 oz caramels
half cup evaporated milk
1 (18.25 ounce) bundle German chocolate cake mix
1/3 cup evaporated milk
three/four cup butter, melted
1/four cup chopped pecans
2 cups milk chocolate chips

Instructions :

Prep : 15M	Cook : 15M	Ready in : 45M

Peel caramels and area in a microwave-secure bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
Preheat oven to 350 stages F (one hundred seventy five degrees C) Grease a 9x13 inch pan.
In a big mixing bowl, blend collectively cake blend, 1/three cup evaporated milk, melted butter, and chopped pecans. Place half of the batter in prepared baking pan.
Bake for eight mins.
Place the last batter into the fridge. Remove tarts from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie blend from refrigerator. Using a teaspoon, make small balls with the batter and spoil flat. Very carefully, region on pinnacle of the caramel sauce till the top is completely included.
Bake for an extra 20 mins. Remove and allow cool.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook dinner it evenly, and make easy-up less difficult.

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