Marshall's Recipes

Sweet Cream Caramel Brownies

  • 1/2 lb Marshall's Sweet Cream Caramels
  • 2/3 cup evaporated milk, divided
  • ¾ cup melted margarine
  • 1 German chocolate cake mix (pkg)
  • 1 cup semi-sweet chips

Preheat oven to 350°F. Melt caramels in heavy bottomed pan with 1/3 cup evap. milk. Let cool. Grease & flour 9X13 pan. Combine cake mix with melted margarine and other 1/3 cup evap. milk. Stir. Press half of mixture into floured pan. Bake 8 minutes at 350°F. Remove from oven and sprinkle chocolate chips over the cake. Pour the caramel mixture over the semi-sweet chips. Crumble the extra cake mixture over the top and spread. Bake 16-18 minutes. Serves 16.