Knock You Naked Brownies

shared by Debi J.

Ingredients:

1 stick butter, melted, plus more for greasing
all-purpose flour for dusting
1/3 plus 1/2 cup evaporated milk (1 can will do it)
one 18.5oz. box German chocolate cake mix (I think Duncan Hines is best)
1 cup finely chopped pecans (optional)
60 caramels, unwrapped (or can use same ounce equivalent of caramel chips)
1/3 cup semisweet chocolate chips
1/4 c powdered sugar, sifted

Directions:

1. Preheat oven to 350.  Grease and flour 9x9 baking dish.
2. Pour 1/3 cup evaporated milk into bowl with cake mix, add melted butter and pecan (if using).  Mix together (will be very thick!).
3. Divide dough in half.  Press half of dough into bottom of prepared pan to make first layer.  Bake until slightly set, 8-10 minutes.  Remove from oven and set aside.
4. While brownie layer is baking, in a double boiler combine the caramels and remaining 1/2 cup evaporated milk.  Stir until caramels are totally melted and mixture is smooth.  Pour over first baked brownie layer, spreading to evenly distribute.  Sprinkle chocolate chips all over the top.
5. Next, on wax or parchment paper, press out remaining dough to size of pan, only slightly smaller.  Carefully set on top of chocolate chips.  Bake 20-25 minutes.  Remove from oven and cool to room temperature.  When cool, cover pan and refrigerate several hours to allow to set.
6. When ready to serve, sprinkle generously with powdered sugar, cut and serve.

Makes 6 servings (depending on the size of pan you use), but they're generous servings for how rich it is!  I made a double pan (9x13) for us at Super Bowl time and they were ALL gone that night.

Note:  I was discussing this recipe with Lindsay H. at the reunion. I did not know there were caramel chips.   She said she's used them and they taste just like caramels.  The bags of caramels doesn't have quite 60 in them (about 57-58) and it was adequate.  Be sure if you're using the caramels to unwrap them all BEFORE you even start with anything else since it takes a little while!