Sunday, August 4, 2013
Caramel Toffee Chocolate brownies
1 package German chocolate cake mix
1 (5 3/4 ounce) can evaporated milk
1 (14 ounce) bag caramels
3/4 cup melted butter
1 bag milk chocolate chips
1 (8 ounce) bag Heath toffee bits
Mix together cake mix, melted butter and 1/3 cup evaporated milk. Press 1/2 of mix into a 9 x 13-in. greased pan. Bake at 350 degrees for 6 minutes. Remove brownies from oven and sprinkle on half the bag of Heath toffee bits. Melt together caramels and rest of the evaporated milk, pour over toffee bits. Sprinkle on half the bag of chocolate chips. Spread the remaining batter on top (this is easiest if you take pieces of the batter, flatten each individual piece in your hands and place on top). Sprinkle remaining toffee bits and chocolate chips on top. Bake at 350 degrees for 20 minutes. Refrigerate for 3 hours before serving.
* These were so good I think that the only thing that I would do different is make them in a smaller pan so that they are thicker. Other then that they were perfect.