Extra Credit Chocolate-Caramel-Layer Squares

My son had a teacher in high school who would give him extra credit when he brought these delicious brownies to share with the class. They are that good.

1 (14-ounce) bag caramels

cup evaporated milk, divided

1 (18-ounce) package German chocolate cake mix

cup butter, softened

1 cup pecans, chopped

1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Grease a 13 x 9-inch baking dish and set aside. In the top of a double boiler combine the caramels and cup of the evaporated milk. Cook over medium heat until the caramels are completely melted. Remove from the heat. In a large bowl combine the cake mix, the remaining cup evaporated milk, butter, and pecans, mixing until everything is incorporated. The dough will be stiff. Divide the dough in half and press half in the prepared baking dish. Bake for 6 minutes.

Remove from the oven and sprinkle with the chocolate chips. Pour the caramel mixture over the chocolate chips. Press the remaining cake dough on a piece of waxed paper the size of the baking dish. Place on top with dough side down and peel the paper away. Cook for 16 minutes. Cool for 30 minutes. Allow the caramel layer to harden in the refrigerator for 1 hour before cutting into 24 slices.

Makes 2 dozen brownies.