1 ½sticks(¾ cup) unsalted butter,softened to room temperature
1cupchopped pecans(divided use)
1(5 oz)can evaporated milk(divided use)
1(11 oz)bag caramel candy or caramel bits
1cupsemi-sweet chocolate chips (divided use)
Preheat oven to 350F degrees. Spray an 8x8 inch baking pan with non-stick cooking spray. Or line the pan with parchment paper and spray the paper. This will make it easier to remove and cut into bars later.
In a bowl, mix together the cake mix, softened butter, ¾ cups of the chopped pecans (we'll use the rest for the topping later) and 3 ounces of evaporated milk.
Press half of the brownie batter into the bottom of the prepared pan. It might help to moisten your hands a bit to press it down since the batter will be a sticky.
Bake this bottom half for 10 minutes at 350f degrees.
In a small saucepan, over low to medium heat, melt the caramels and the rest of the evaporated milk. Whisk often to prevent burning. Once melted, remove from the stove and set aside.
When the bottom is done baking, immediately sprinkle half of the chocolate chips on the bottom layer and then spread ¾ of the caramel sauce on to (the rest will be used as a topping.)
Crumble the remaining half of the brownie batter evenly over the caramel layer. Note: t’s okay if some caramel is showing since the batter will spread out as it bakes.
Sprinkle the remaining chopped pecans on top. Bake for another 25 minutes, or until a toothpick comes out clean .
Let the brownies cool completely.
When it’s time to cut, warm up the remaining caramel sauce and drizzle it all over the top of the finished brownies.
Finally, melt the remaining semi-sweet chocolate chips and drizzle that over the brownies as well.