Layered Brownies

1/3 cup plus ½ cup evaporated milk

One 18.5 ounce box German chocolate cake mix

½ cup (1 stick) butter, melted

1 cup finely chopped pecans

1 bag caramels, unwrapped

1/3 cup semisweet chocolate chips

¼ cup powdered sugar, sifted

Preheat oven to 350°. Grease and flour a 9 x 9 inch baking pan.

Begin by pouring ½ cup evaporated milk into bowl with the cake mix.

Add the melted butter and the chopped pecans. Mix the ingredients together. It’ll be pretty thick!

Divide the dough in half down the middle and press one-half into the bottom of the pan to make the first brownie layer.

Bake for 8 to 10 minutes or until set. Remove it from oven and set aside.

While the brownie layer is baking, combine the caramels and ½ cup evaporated milk in a double boiler (or a glass bowl set over a bowl of simmering water). Stir occasionally until the caramels are totally melted and the mixture is smooth. (3 minutes in microwave.) Pour the caramel mixture over the first baked layer, spreading it so that it’s evenly distributed.

Sprinkle the chocolate chips all over the top.

On a sheet of wax paper, press the remaining brownie dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake it for 20 to 25 minutes. Remove the pan from the oven, and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.

When ready to serve, sprinkle them generously with the powdered sugar and cut them into large rectangles before removing them from pan.

Marilyn