Ingredients

The following ingredients have 24 Servings
  • 14 ounces caramel candies ((caramel bits work really well in this recipe because you can skip the unwrapping))
  • 1/2 cup evaporated milk
  • 15.25 ounces German chocolate cake mix ((see note))
  • 1/3 cup evaporated milk
  • 3/4 cup butter (melted (12 tablespoons))
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instruction

  • Preheat your oven to 350 degrees.
  • Take the plastic off all of the caramels and put them in a small saucepan with 1/2 a cup of evaporated milk over medium heat. Heat until the caramels are completely melted and the sauce is smooth, being careful to stir frequently.
  • While the caramels are melting, mix together the dry German chocolate cake mix, 1/3 a cup of evaporated milk, the melted butter, and the vanilla. Mix until it is a smooth consistency.
  • Divide the batter in half and spread half evenly into a greased 9 by 13 inch pan. Bake for 8 minutes.
  • After 8 minutes pull the brownies out, and top with the caramel sauce (spreading it very gently to make an even layer), sprinkle with chocolate chips, and then layer on the second half of the batter.
  • Put it back in the oven for 18 minutes or until the brownies begin to pull away from the side of the pan.