Caramel Brownies
1 box Betty Crocker German Chocolate Cake Mix
1 small can evaporated (not sweetened condensed) milk
1 14 oz bag caamels (about 50)
1 cup semisweet chocolate chips
3/4 cup softened or melted butter
Directions:
1. Combine the cake mix and 1/2 of the can of the evaporated milk and butter in a bowl. Mix and spread half of this mixture in the bottom of a lightly greased 9 X 13 inch cake pan. Bake for 10 minutes at 350 degrees.
2. While that’s baking, melt the caramels with the remaining evaporated milk. (I melt it in the microwave, 1 minute at a time stirring in between each minute.) Make sure that the caramels are melted smooth.
3. As soon as the first mixture has baked 10 minutes, remove from the oven and immediately pour the caramel mixture evenly on top. Then sprinkle with the chocolate chips. Last drop the remaining cake mixture over the chips. (This is a little time consuming, but if you use your fingers and take about a large teaspoon full of batter and flatten it between your fingers beore you place it on the chocolate chips, it covers the suface of the bars better. It melts and spreads a bit as it bakes.)
4. Return to the oven and back again for about 20 minutes more at 350. Be sure to not over bake.