Caramel Brownies

Brownie:

1 (18.25 oz.) German Chocolate Cake mix, dry
2/3 cup butter, melted
1/3 cup evaporated milk (use cream or half and half if you don't have evaporated milk)

Carmel center:

1 (14 oz. ) pkg. of carmels unwrapped
1/3 cup evaporated milk (or cream or half and half)
1/2 cup chocolate chips (milk or semi-sweet)

1. Preheat oven to 350℉. Grease a 9x13 in. pan

2. Mix melted butter, evaporated milk and dry cake mix together. Press half the cake mixture into bottom of prepared pan. Bake for 6-8 minutes. Let cool for 5 minutes before adding carmel mixture.

3. While your brownie layer is baking put carmels and evaporated milk in a microwave safe dish. Melt together until it is smooth with no more carmel lumps. (I microwaved 1 minute; stirred then microwaved 1 more minute and stirred). Pour evenly over your brownie layer. Lightly spread if you need to even it up. Sprinkle with chocolate chips.

4. With remaining brownie batter take small portions and flatten in your hands. Place on top of carmel and chocolate chips layer. Patch the top layer of brownie together. It's okay if you have a little carmel showing in between pieces. When they bake the brownie spreads a little.

5. Bake for 18-20 more minutes. Let cool and cut into squares. Store in fridge.

Note: If you don't have time to unwrap carmels etc., you can use a jar of carmel ice cream topping and spread it on. Kraft also has carmel bits now. I am going to try those next time.