Kathie Lee and Hoda are testing these brownies on Monday, which are featured in the March issue of Ladies Home Journal. Here's how you can make them at home!
PREP: 20 MIN TOTAL: 40 MIN
-30 Kraft caramels, unwrapped
-2/3 cup of evaporated milk
-1 15.25-oz pkg German chocolate cake mix
-1/2 cup unsalted butter, melted
-3/4 cup semisweet chocolate chips
-1/2 cup chopped pecans or walnuts
1. Heat oven to 350°F and line the bottom of a 9-by-13 inch baking pan with parchment paper. Melt caramels with 1/3 cup of the evaporated milk in a small saucepan, stirring mixture occasionally; set sauce aside.
2. Stir together cake mix, melted butter and remaining 1/3 cup evaporated milk to form a dough. Press 1 1/3 cups of the dough into an even layer. Bake until puffed but not cooked through, about 7 min. Remove from oven and pour caramel sauce evenly over the top. Sprinkle chocolate chips over caramel in an even layer.
3. Top with remaining dough, crumbled into bits and scattered. Sprinkle with chopped nuts and return to the oven. Bake until brownies are puffy and set, 10 to 11 min more. Cool completely and cut into squares. Serves 16.