This I Know: small canvases 5.00 (3"x3" or 3 1/2" x 2 1/2")

Today's Recipe

Chocolate Chip Caramel Brownies

1 box German Chocolate cake mix

3/4 stick butter, melted

2/3 cup evaporated milk

1 bag Kraft caramels, unwrapped

1 12-oz bag semi-sweet chocolate chips

Preheat oven to 350 degrees.

Pour 1/3 cup of the milk over the unwrapped caramels in a microwave safe bowl. About 2 minutes on high...maybe a little more...should do the trick. I do one minute, then stir, then another minute then stir, stir, stir. If the caramels are still not completely melted, you can go about 30 more seconds. Then STIR! (If you like the caramel a little creamier, you can use 1/2 cup evaporated milk instead of 1/3 cup in this step. I use 1/2 cup!!)

Let the caramel sauce cool for a few minutes (maybe 10 or 15.) Then put melted butter, cake mix, and 1/3 cup evaporated milk in a bowl and mix well with a spoon. When completely blended, put 1/2 of this mixture in the bottom of a greased 9 x 13 pan. (Since the batter is sticky, I grease my fingers and pat the batter down into the pan.) Bake for 8 minutes. Try not to eat the other half of the batter while you wait...

Take the pan from the oven and sprinkle with bag of chocolate chips. Next, drizzle caramel completely over the chocolate chips. Now for the fun part. Scoop balls of the remaining batter into you hands and flatten the balls pretty thin. Lay these on top of the caramel. Cover the caramel as much as possible. (It's kind of like a jigsaw puzzle, only you're making the puzzle pieces.)

Bake for 18 more minutes. Resist the temptation to bake any more than this! They won't look done. But trust me...

Let cool for a while before refrigerating for an hour. DON'T CUT until you take them out of the 'fridge...then cut into SMALL squares. (They're really rich, and hey, if you want a bigger one just eat two. Or three...)

This I Know

small canvases 5.00 (3"x3" or 3 1/2" x 2 1/2")

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