Ingredients: |
Ingredients: 1 T. + 1/2 cup butter melted, divided
1/2 tsp. + 1/4 tsp. cinnamon, divided
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 cup pecans, chopped
1 - 18.25 oz. German Chocolate cake mix
1/3 + 1/2 cup evaporated milk, divided
60 caramels, unwrapped (about 18 oz.)
1/3 cup semi-sweet chocolate chips
2 T. powdered sugar
2 T. cocoa powder
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Directions: |
Directions:Preheat oven to 350º F. Line a cookie sheet with foil; set aside. Line a 9x9 inch baking pan with foil, extending the foil over the edges of the pan. Grease foil sides and bottom well; set pan aside.
In a medium bowl combine 1 T. melted butter, 1/2 tsp. cinnamon, salt and cayenne pepper. Stir in pecans, Spread coated pecans on prepared cookie sheet. Bake for 8 minutes or until lightly toasted. Cool on a wire rack.
In a large bowl, combine cake mix, 1/3 cup evaporated milk & 1/2 cup melted butter. Stir until thoroughly combined for dough-like consistency. Press half of dough in prepared baking pan. Bake for 8 - 10 minutes or until toothpick inserted into the center comes out clean.
Meanwhile, in a medium saucepan, combine caramels and remaining 1/2 cup evaporated milk. Cook and stir over medium-low heat until melted. Pour caramel mixture over the baked brownie layer in pan; sprinkle chocolate chips and toasted pecans over top. Roll remaining dough between two sheets of parchment paper into a slightly-small-than-9-inch square. Place dough on top of caramel layer.
Bake for 20 to 25 minutes or until center is just set. Cool in pan on a wire rack. When thoroughly cooled, cover and refrigerate for 2 or more hours before serving. Just before serving, use foil to lift uncut brownies out of pan. Combine powdered sugar, cocoa powder & remaining 1/4 tsp. cinnamon. Sift mixture over the brownies. Cut & serve. |
This recipe for CARAMEL-PECAN BROWNIES is from