Search  Clear
Family Cookbook
Caramel Brownies
source Kraft Caramel ad in the 50s
A small can (5 oz) of evaporated milk is not quite enough for one batch and a large can (12 oz) is perfect for two batches; so I often make two batches at a with nuts and one without nuts. (Note: The original recipe used the double boiler for melting; I have substituted the microwave...much easier.)

Required Ingredients

BagKraft Caramels or equivalent
CupEvaporated milk
PackageGerman Chocolate Cake Mix with pudding in the mix
1 ½StickButter or margarine
CupChopped nuts (if desired)
CupMini chocolate bits (regular chocolate bits work, but mini melt better)

Preparation Instructions

  1. Peel/unwrap the caramels into a microwave save container. Add one third cup of the evaporated milk.
  2. Melt butter in microwave.
  3. Mix together cake mix, melted butter, nuts (if desired) and the other third cup of evaporated milk.
  4. Press a scant half of the mixture into the bottom of a greased and floured 9x13 pan and bake at 350 degrees for 6 minutes.
  5. While mixture is baking, put caramels in microwave...on high for 1 minute. Remove and stir quickly. Return to microwave for another minute, remove and stir. Repeat until smooth.
  6. Remove pan of mixture from oven. Sprinkle the mini chocolate bits over the surface and pour the caramel evenly over the chocolate bits.
  7. And now for the tricky/messy part... Take small handfuls of the remaining mixture and pat between your hands to form small pancakes. Place "pancakes" on the top of the caramel/chocolate bit layer, trying to completely cover the surface. I generally tuck little bits of mixture between the edges of the pancakes. It is particularly important to be sure that the surface is covered next to the edges of the pan; little open areas in the center are not as critical.
  8. Return quickly to oven for an additional 18-20 minutes of baking.
  9. Cool before cutting.