German Chocolate Caramel Brownies - Really Damn Good

This is a recipe from Mom Kneser.

Greg’s Tip: when you add in the chocolate chips and caramel into the middle you can also add bacon. Bacon adds a very subtle flavor and a little crispiness. I recommend using bacon that you have cooked fully - highly crispy bacon. Remember: Bacon makes everything better.

Ingredients:

• 14 oz. light caramels (approx. 34)
• 1/3 c. evap. milk
• combine in sauce pan, low heat, melt, set aside

Next:

• 1 pkg German choc. cake mix
• 3/4 c. butter, melted
• 1/3 c. evap milk
• 1 c. chopped walnuts
• mix by hand, it should be thick, press 1/2 batter into 9x13 greased pan; bake 350 degrees, 6 to 7 minutes.

• 1 c. semi sweet choc chips
• sprinkle over semi cooked batter
• drizzle melted caramel over top of the current cake/chocolate chips
• flatten tablespoons of remaining 1/2 batter in hands and place over top

Bake 350 degrees for 15 to 18 minutes. Do not overbake. (Lick your
finger & hit the bottom of the pan in the center. If it sizzles, it’s
done. OR look at the edges of the pan. The batter should be just starting to
pull away from the sides.)

Cut into SMALL pieces, 4 doz or more.

Tips:
1. The caramels are sometimes hard to find because all stores locate them differently. Sometimes they’re across from the vegies, sometimes near the bakery, sometimes near other bulk products. If you don’t locate them, ask where the bulk Brach’s candy is.
2. My original recipe listed step 2 as the first thing to do, but I learned that if you don’t start the caramels melting, they might not be ready to drizzle when the first layer is baked.