1 (15.25-ounce) package German chocolate cake mix
3/4 cups butter, melted
1 (5 3/4-ounce) can evaporated milk, divided
1 (14-ounce) bag caramels
1 (8-ounce) bag Heath toffee bits, divided
1 (12-ounce) bag milk chocolate chips, divided
Grease a 9x13-inch baking pan. Preheat oven to 350 degrees F. In a large bowl, mix together cake mix, melted butter, and 1/3 cup evaporated milk. Press half of this mixture into prepared pan. Bake 6 minutes. Meanwhile, melt together caramels and remaining evaporated milk in a small saucepan over medium-low heat, stirring often. Remove brownies from oven after 6 minutes and sprinkle on half of the bag of Heath toffee bits. Pour melted caramel over toffee bits. Sprinkle on half the bag of chocolate chips. Spread the remaining batter on top (this is easiest if you take pieces of the batter, flatten each individual piece in your hands and place on top). Sprinkle remaining toffee bits and chocolate chips on top. Bake 20 minutes. Cool on a wire rack and then refrigerate for 3 hours before serving.
Notes:
Bags of caramels are now smaller than 14-ounces. I buy 2 bags and use a few from 2nd bag. Stefani uses the caramel bits instead.
Evaporated milk is now only 5 ounces, but seems to work okay with recipe.
It is helpful to cut the brownies before they are refrigerated.
Recipe from Six Sisters
Karren Mitchell and Stefani Hooper
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