Ok, I know that we tout making everything from scratch but this is a recipe that is worth keeping regardless of the base. It does require a box of german chocolate cake mix with the added goodness of chocolate chips and Kraft Caramels.
I made these last night to pay off a lost bet and could hardly keep my family’s hands out of the 9×13 pan before they were cooled and wrapped up to give away. Yes, I lost a bet. As many of you know, we moved to the Kansas City area and being ISU basketball fans in Jay Hawk territory can be tough. I bet a friend at my gym, who is a serious Kansas fan, that ISU would beat Kansas in their latest game. The bet was if I lost I made her a sweet treat, if she lost she had to wear an ISU t-shirt to the gym. That would have been fun to see. Unfortunately ISU lost, but the good news is I made these really yummy treats.
These brownies came from one of my BFFs from college – JoAnn Green. Her mother has this incredible cookbook, Country Caterer Cookbook by Fern Sump. JoAnn’s mom is one of the sweetest ladies and best cooks I know. At the end of each semester, JoAnn would get a care package the week before finals from her mom. These brownies were always in the box. I remember JoAnn rationing the goodies to get her through the week. She would also hide the package so that we couldn’t find it. I think she loved to see us squirm to get a bite. And let me tell you these brownies are worth squirming for – just ask my kids.
Your favorite Chick from the North- Jill
- German Chocolate Cake Mix - 1 box
- butter - 1/2 cup, softened
- vanilla - 1/2 teaspoon
- Kraft Caramels - 1 - 14 ounce bag
- evaporated milk - 1 - 5 ounce can
- chocolate chips - 6 oouces
- walnuts - 1 cup, chopped (optional)
- Preheat oven 350 degrees F.
- In small sauce pan melt caramels and 1/3 cup evaporated milk. Mix til smooth and all caramels are melted. Set aside.
- In mixing bowl, combine cake mix, butter, vanilla, and remaining evaporated milk and mix til smooth.
- In 9x13 pan, spread 1/2 brownie batter on the bottom of the pan. Bake for 6 minutes.
- Sprinkle chocolate chips and walnuts (optional) on top of brownie. Spread carmel sauce over chocolate chips and nuts. Then drop spoonfuls of remaining brownie batter over caramel.
- Bake 20 minutes. Cool and serve.