Ingredients
1 box (15.25-oz.) German Chocolate cake mix or Chocolate Fudge
1 cup chopped pecans
1/3 cup plus 1/2 c. evaporated milk
1/2 cup butter, melted
60 whole caramels, unwrapped
1 cup semi-sweet chocolate chips
Preheat oven to 350°F.
In a large mixing bowl, combine the cake mix, chopped pecans, 1/3 cup of the evaporated milk, and melted butter. Stir together until totally combined. The mixture will be very thick.
Press half the mixture into a well-greased 9-by-13-inch square baking pan. Bake for 8 to 10 minutes. Remove the pan from the oven and set aside.
In the microwave or top of a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt the caramels with the remaining 1/2 cup evaporated milk. When melted and combined, pour over the brownie base. Sprinkle the chocolate chips as evenly as you can over the caramel.
Chill for about an hour or until the caramel is hard. Press remaining batter on top of morsels. Return to oven and bake until the top layer is set, 20 to 25 minutes. Remove from the oven and allow to cool to room temperature, then cover and refrigerate for several hours before cutting.
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