Chocolate Caramel Brownies


Chocolate Caramel Brownies

Chocolate Caramel Brownies
1 Hr
26 Min

A box of cake mix gets you started on this tempting chocolate dessert. Mix up some Chocolate Caramel Brownies and enjoy the sinful sensation created by the gooey chocolate-covered caramels. Mmm!

What You'll Need

  • 1 (18.25-ounce) box German or other chocolate cake mix
  • 3/4 cup (1-1/2 sticks) butter, melted
  • 2/3 cup evaporated milk, divided
  • 1 cup chopped pecans
  • 2 (7-ounce) packages chocolate-covered caramels (see Option)
  • 1 cup (6 ounces) semisweet chocolate chips

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, combine cake mix, butter, 1/3 cup evaporated milk, and the pecans, stirring with a spoon until a dough forms. Press half the dough into baking dish and bake 6 minutes, reserving remaining dough.
  3. Meanwhile, in a medium saucepan, melt caramels with remaining 1/3 cup evaporated milk over medium heat, stirring frequently. Remove baking dish from oven and sprinkle chocolate chips over warm dough. Spread melted caramel mixture over chips then crumble remaining dough over top.
  4. Bake 20 minutes. Let cool then refrigerate for at least 1 hour before cutting.


If you prefer, you can use plain caramels rather than chocolate-covered ones.

For more to-die-for cake mix recipes, go to our collection page! 

Nutritional InformationShow More

Servings Per Recipe: 24

  • Amount Per Serving % Daily Value *
  • Calories 322
  • Calories from Fat 164
  • Total Fat 18g 28 %
  • Saturated Fat 9.6g 48 %
  • Trans Fat 0.2g 0 %
  • Protein 2.8g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 19mg 6 %
  • Sodium 284mg 12 %
  • Total Carbohydrates 39g 13 %
  • Dietary Fiber 0.6g 2 %
  • Sugars 28g 0 %

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I used milk duds also. Extremely rich, but my husband thinks their great

I make these using Milk Duds. They are chocolate covered and are easy to use. The caramel is great and the brownies turn out chewy and delicious!!

I have made this since 1978. I don't put the nuts in the batter, I layer them along with the caramels and chocolate chips. I made these for a friend of mine for his birthday from 1980 until he passed away in 2011. He would hide them so that he wouldn't have to share.

I have searched for this recipe for many years It came to our family through my mother Maeola Spivey she would love to hear from former co-workers This brownie quickly became a big part of our Christmas bake and beyond When the time is up for baking they are not going to seem done They are but if you absolutely have to cook longer cook no more than minutes Kraft plan caramels are best Peeling is a pain but well worth the effort Ice cream sauce and other caramels just don't make the grade And yes they will stick to pans Even with non-stick you need to go around the edges with a plastic dough cutter for non-stick or a metal dough cutter for regular pans I always line the pan with heavy duty foil for all my Christmas bar cookies for ease of removal and equal size cuts Always coolRead More completely refrigerator before trying to remove or cut I am thrilled that I have my recipe again Enjoy These are well worth the effort

Could you use caramel ice cream topping?

Not real good, the ice cream topping is to "runny", would tend to make the brownie soggy.

No. Do not use ice cream topping, or the caramel wrappers they use for apples at Halloween. Take the time to unwrap the caramels. It is worth it.

best brownies ever!

This recipe is very good but you can substitute the pecans & carmels for prepared coconut pecan frosting, it is so amazing. Do not overbake.

Could you tell me, please, the steps you did to use the icing, did you leave out the additional milk, thanks.

No, you can not. It may take time to unwrap the caramels, but it is worth the trouble.

Made these yesterday. They were delicious, however; they stuck to the pan even after spraying. Believe my mistake was pouring the caramels just off the stove on to the warm cake. Caramel filling sifted through the cake and stuck to the pan. Next time, I'll try melting the caramels first; giving them time to cool prior to spreading them over the cake. Any other suggestions?????

If you let the caramels cool you will not get them out of the pan I have been making these for years and when I remember I find it a lot easier to line the pan with foil and spray the foil with cooking spray Also we like them better with less butter in them and they are dryer more like a bar cookie I like them cold out of the refridgerator Great made ahead and frozen and have on hand If you do leave out some butter the dough is harder to work with and you have to just be patient but the end result is great They are easier to cut if you chill them first and then cut Just pull out the foil and cut so much nicer and easier and clean up is a breeze Hope this helped these are fantastic bars Also there is a recipeRead More for snicker cake but I like these so much better I'm not a fan of cake but it goes over real well also

Pat, I haven't yet made this recipe but I do an awful lot of baking and I can think of NO reason why you couldn't bake these then divide them and freeze the remainder. I would cool them completely, cut them & wrap them in a plastic wrap. Put them into an air-tight container and take them out as needed. Warm them slightly in the microwave and they should be just like fresh baked.

This recipe is awesome. Chocolate lovers will swoon with one bite...

You could use Riesen chocolate covered carmels, available anywhere you can purchase bagged candy. They are very good!!!

What arevcocolate covered caramels? Do you have a brand , I have looked and can not find any.

I believe Rolo's would be perfect for this recipe! That's what I am going to use when I try this!



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