Caramel Brownies

I first made these with my friend Pam in high school. Not sure where we got the recipe from. The original calls for German chocolate cake mix, but I prefer Devil's Food. Up to you!

Once again, these are very good and very bad for you! I think they taste better and cut better the next day. And the day after that, if they last that long.


CARAMEL BROWNIES

1 (18.25 oz) pkg. devil's food cake mix
3/4 cup melted butter
2/3 cup evaporated milk, divided
14 oz. bag caramels, unwrapped
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray a 13x9 baking dish with non-stick cooking spray and set aside.

In a medium bowl, combine cake mix, butter, and 1/3 cup evaporated milk. Mix well and spread 2/3 of the batter into the prepared pan (batter will be thick). Bake for 8-10 minutes. Cool.

In a medium microwave-safe bowl, combine unwrapped caramels and 1/3 cup evaporated milk. Microwave on high for 2 minutes, stirring twice. Microwave for additional 30 second intervals until caramel is smooth; pour over cooled "crust."

Sprinkle with chocolate chips and top with tablespoonfuls of remaining batter (it will not entirely cover the top). Bake for another 15-18 minutes; cool. Cut with a wet knife, if necessary.