Caramel Brownies

Servings: 25
Ingredients:

14 oz Caramels
1/3 c  Evaporated milk
8 oz German sweet chocolate
6 T  Butter
4 ea Eggs
1 c  Sugar
1 c  Flour (sifted)
1 t  Baking powder
1/2 t  Salt
2 t  Vanilla
6 oz Chocolate chips
1 c  Chopped walnuts

1. Preheat oven to 350. Grease and flour a 9 x 13
baking pan. Combine caramels and evaporated milk in
top of double boiler over low heat. Cover and simmer
until caramels are melted, stirring occasionally. Set
aside, keeping warm.
2. Combine German sweet chocolate and butter in 2
quart saucepan. Place over low heat stirring
occasionally until melted. Remove from heat. Cool to
room temperature. 3. Beat eggs until foamy using
electric mixer at high speed. Gradually add sugar,
beating until mixture is thick and lemon colored. 4.
Sift together flour, baking powder and salt. Add to
egg mixture mixing well. Blend in cooled chocolate
mixture and vanilla. 5. Spread half of mixture into
prepared baking pan. Bake for 6 minutes. Remove from
oven and spread caramel mixture carefully over baked
layer. Sprinkle with chocolate chips.
6. Stir 1/2 cup of walnuts into remaining chocolate
batter. Spread batter by spoonfuls over the caramel
layer. Sprinkle with remaining nuts. 7. Bake for 20
minutes. Cool in pan on rack. Refridgerate before
cutting into bars or squares. These brownies are very
difficult to cut if not chilled first.
from: _Cookiemania_

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