In high school my friend Liz used to make these for our lacrosse games. It was great because no matter if we won or lost, these brownies were there to make life just a little more sweet. Thank you, Liz for sharing your splendor with all of us then and Cool Cooks today…
1 Chocolate CAKE mix
1 1/2 sticks of butter
2/3 cup of evaporated milk
a bag of chocolate chips
about 25 Caramel candies (you can get a bag of the soft caramel candies in the candy section at the super market)
Preheat oven to 350 degrees. Melt the butter and add to the cake mix with 1/2 c. of evaporated milk. Stir together until blended and thick. Then drop the mixture on a cookie sheet covered with wax paper. Use your hands to press down the mixture so that it is flat and covers the cookie sheet. Place wax paper on top of the dough and chill it in the freezer for like 7-10 minutes.
Meanwhile, melt the caramel and evaporated milk on low heat and stir continuously.
When you take the tray out of the freezer the dough will be stiff. Divide it into two, and peel off one half of the dough and place it into the bottom of a greased brownie pan. Place in the oven for 6 minutes (until it looks pretty well baked).
Then take the pan out and cover the brownie layer with chocolate chips. Pour the caramel on top of the chocolate chips and use a spoon to spread it evenly.
Next, take that second half of brownie dough and put on top. If it starts falling apart don’t worry– It will expand. Just try to cover the caramel.
Now, put the pan in the oven for 9-11 minutes or so. Keep your eyes on the corners of the pan to make sure you don’t burn the bottom layer. Let it cool for at least 20 minutes after baking and enjoyyy!