* Ingredients :
° 1 box of German chocolate cake mix
°2 bags (11 ounces each) caramel, unwrapped
°1 cup chopped pecans
°1/3 cup plus 1/2 cup evaporated milk
°1/2 cup (1 stick) melted unsalted butter
°1/2 cup semisweet chocolate chips
°1/4 cup icing sugar (optional)
*Prepare
Preheat oven to 350°F and grease a 9" x 9" baking tray with flour. Sit aside.
In a medium bowl, combine cake mixture and 1/3 cup of evaporated milk. Add the melted butter and chopped walnuts and mix the ingredients together. The mixture will be thick.
Divide the dough in half and press one half into the bottom of the prepared tray. Bake until slightly cooked through, about 8-10 minutes. Remove from fire and set aside.
Meanwhile, add the caramel and remaining evaporated milk to a double boiler. Cook, stirring occasionally, until caramel has melted and mixture is completely smooth. Pour the caramel mixture over the first layer of brownie, making sure to distribute it evenly. Put chocolate chips on top.
On a piece of parchment paper or wax paper, press the remaining dough into a square slightly smaller than the baking tray. Place on top of the chocolate chip layer. Bake for 20-25 minutes, then allow the brownies to reach room temperature. Cover and refrigerate for several hours to set the caramel layer.
Sprinkle with powdered sugar in sufficient quantities, if using, and cut into slices and serve. Enjoy!
