Melt caramels with 1/3 C. evaporated milk over low heat, stirring
until smooth.
Combine remaining milk, cake mix and margarine, mix well. Press
half of the cake mixture into the bottom of greased 13X9 pan.
Bake at 350 for 6 min.
Sprinkle 1 C. walnuts and choc. pieces over crust; top with caramel
mixture spreading to edges of pan. Top with teaspoonfuls of
remaining cake mixture. Press gently into the caramel mixture.
Sprinkle with remaining nuts.
Bake at 350 for 15-20 min. Cool slightly, refrigerate. Cut into
bars.
Originally Submitted
5/4/2009
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