1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips
In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter.
Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish.
Bake in a preheated 350 degree oven for eight minutes.
In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk.
When caramel mixture is well mixed, pour over baked layer.
Cover with chocolate chips.
Chill for about an hour or until the caramel is hard.
Press the remaining batter on top of morsels.
Return to oven and bake 28 minutes (or less for gooier brownies).
Let cool before cutting.
Filed under Brownies by on Jan 10th, 2010. Comment. 
Nuts can be added (1/2 cup) to the base recipe.
I like serving them a la mode with vanilla ice cream or you can use the icing recipe if you prefer.
Vanilla Brownies
1 package (10-11 ounces) white(vanilla) baking morsels
1/2 cup butter or margarine
1 1/4 cup all purpose flour
3/4 cup sugar
1 teaspoon vanilla
3 eggs
(13″ x 9″) rectangular pan (greased and floured)
Vanilla frosting (optional); see below
Heat oven to 350 degrees.
Heat vanilla morsels and butter in a heavy 2 quart saucepan over low heat.
Stir the mixture frequently, just until melted.
Remove from the heat and stir in flour, sugar, vanilla and eggs.
Stir in 1/2 cup chopped nuts (optional). I use pecans
Spread the batter in a 13×9 pan.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before cutting. Spread with vanilla frosting or serve with vanilla ice cream
Filed under Brownies by on Jan 5th, 2010. Comment.
