Linda Cicero’s Cook’s Corner
Chocolate Caramel Brownies
1 (18.25-ounce) box chocolate cake mix
1 cup chopped nuts
1 cup evaporated milk, divided
1/2 cup (1 stick) butter or margarine, melted
35 caramels (10-ounce bag), unwrapped
2 cups semi-sweet chocolate chips (12-ounce bag)
Heat oven to 350 degrees. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and melted butter; batter will be thick. Spread half the batter in an ungreased 9-by-13-inch baking pan. Bake 15 minutes.
Meanwhile, heat caramels and remaining evaporated milk in a small saucepan over low heat, stirring constantly, until melted. Sprinkle chocolate chips over partially baked brownie; drizzle with caramel mixture.
Drop remaining batter by heaping teaspoons over caramel mixture. Bake 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into squares. Makes 24 brownies.
Per serving: 301 calories, 93 percent from fat, 15 g fat, 7 g sat fat, 6 g mono fat, 14 mg cholesterol, 4 g protein, 40 g carbs, 2.5 g fiber, 273 mg sodium.