Caramel Brownies III So Tasty

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Caramel Brownies III

"This is an older recipe. It makes a terrific chocolate brownie with a chewy caramel layer in the middle."

Ingredients :

1 (14 ounce) package deal for my part wrapped caramels, unwrapped
1/3 cup evaporated milk
1 (18.25 ounce) package chocolate cake blend
three/4 cup butter, melted
1/three cup evaporated milk
1 cup semisweet chocolate chips

Instructions :

Prep : 10M	Cook : 24M	Ready in : 45M

Preheat oven to 350 levels F (a hundred seventy five tiers C). In a heavy saucepan, integrate caramels and 1/3 cup of evaporated milk. Cook over low warmth, stirring constantly till smooth; set aside. Grease a 9x13 inch pan.
In a big bowl, stir together the cake blend, melted butter and 1/3 cup of evaporated milk by means of hand till dough holds collectively. Press half of the dough into the organized pan, reserving the rest.
Bake for 10 mins inside the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture lightly over the chips. Crumble the closing dough over the caramel layer and return to the oven.
Bake for a further 15 to 18 minutes inside the preheated oven. Cool in refrigerator to set the caramel earlier than cutting into bars.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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