Dark Chocolate Caramel Brownies

 

1

box Betty Crocker® SuperMoist® dark chocolate cake mix

3/4

cup butter or margarine, melted

2/3

cup evaporated milk

1

cup chopped pecans

1

bag (14 oz) caramels, unwrapped

1

cup semisweet chocolate chips (6 oz)

• 1 Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
• 2 In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended. Press half of dough in bottom of pan. Bake 6 minutes.
• 3 Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over partially baked crust. Spoon caramel mixture over chocolate chips. Sprinkle remaining dough over caramel mixture.
• 4 Bake 20 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean (brownies will not be completely set). Cool on cooling rack 30 minutes. Refrigerate 1 hour. Cut into 6 rows by 4 rows.