Add Caramel To Brownie Mix Food

CARAMEL BROWNIES

Steps:

• In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

BROWNIE CARAMEL LAYER BARS

Steps:

• Combine caramels and the first 1/3 cup evaporated milk.
• Cook over low heat until melted.
• Grease and flour 13x9 inch pan.
• In a large bowl combine cake mix, butter, second 1/3 cup evaporated milk, and nuts.
• Stir until dough holds together.
• Press half of the dough on the bottom of the pan, bake for 6 min at 350 degrees.
• Sprinkle chocolate chips over crust.
• Spread caramel over crust.
• Press the last half of cake mixture gently on top of the caramel.
• Bake for 15-18 minute.
• Cool slightly and refrigerate.
• Cut into squares and serve with cool, creamy milk!

CARAMEL BROWNIES

Steps:

• Preheat oven to 350 degrees. Spray 9x13" pan with non-stick cooking spray. Combine cake mix, butter, and 1/3 cup evaporated milk. Mix well.
• Spread 2/3 of batter into pan, press pecans into batter, bake 8-10 minutes.
• Let cool.
• In sauce pan, over medium heat, combine caramels and 1/3 cup evaporated milk. Stir until melted and smooth.
• Pour caramel mixture over cooled cake, sprinkle chocolate chips on top of caramel. Drop spoonfuls of remaining batter over all. Sprinkle with pecans.
• Bake an additional 15-18 minutes, cool and cut.

CARAMEL-FILLED BROWNIES

Steps:

• For the caramel sauce, melt butter with milk over low heat and add Caramel Creams®. Stir constantly. Remove from heat when the sauce is smooth.
• Preheat oven to 350° and line a 9"x13" pan with greased parchment paper. Combine butter and chocolate in a saucepan and melt over very low heat. Cool to room temperature. Whisk eggs until frothy. Add sugar, vanilla, and salt. Beat on high for 5 minutes, until smooth. Stir in chocolate mixture, add flour and mix until blended.
• Pour half of the brownie mixture in the pan and bake for 10 minutes, then remove brownies from oven. Spread the caramel sauce over the cooked brownies. Cover the caramel with the remaining brownie mix. Bake an additional 25-30 minutes at 350°. Cool for 2+ hours, in pan, at room temperature.