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Chocolate Caramel Nut Brownies
* 1 pkg German Chocolate Cake Mix
* 1 Stick Butter, melted
* 1-2 cans Evaporated Milk
* 14 oz. pkg Caramels
*
1 c. Chopped Macadamia Nuts
* 1 c. Semi-Sweet Chocolate Chips
Heat oven to 350 degrees.
In a large bowl,
combine dry cake mix, 1/3 cup evaporated milk and butter; Mix well.
Pat half of mixture in 13 x 9 glass pan. Bake
8 minutes.
In microwave oven, melt caramels with 1/3 cup evaporated milk. Spread over baked crust.
Sprinkle
with nuts and chocolate chips. Sprinkle remaining cake mix mixture; pat down slightly.
Bake 22 minutes. Allow to
cool for 3 hours. Cut into bars.
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Butterscotch Brownies
* 1/4 c. Butter, melted
* 1 c. Light Brown Sugar (lightly packed)
* 1 Egg
* 3/4 c. Flour
* 1 t. Baking Powder
* 1/2 t. Salt
* 1/2 t. Vanilla
* 1/2 c. Chocolate Chips (optional)
* 1/2 c. Nuts (optional)
Melt
butter and remove from heat. Stir in brown sugar. Cool.
Beat in egg. Add remaining ingredients.
Put in
greased 8 x 8 square pan. Bake at 350 degrees for 25 minutes.
This recipe can be doubled to make 13 x 9 pan.
Special thanks to Cheryl & her hubby for this great recipe.
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Chocolate Coconut Brownies
* 4 oz. Hershey Chocolate
* 1/4 c. Butter or Margarine
* 3/4 c. firmly packed brown sugar
* 2 Eggs
* 1/2 c.
Flour
* 2 2/3 c. Coconut
* 1/4 c. Milk
Heat oven to 350 degrees. Grease bottom and sides of 8 x 8 pan.
Microwave chocolate and butter in large bowl on high 1 1/2 minutes or until butter is melted. Stir until chocolate is
completely melted.
Stir 1/2 cup of the brown sugar into chocolate until well blended. Mix in eggs. Stir in flour
and 1/2 cup of the pecans until well blended. Spread in prepared pan.
Mix coconut, remaining pecans and brown sugar
in same bowl. Stir in milk until well blended. Sppon mixture evenly over brownie batter.
Bake 35 minutes or until
toothpick inserted in center comes out clean. DO NOT OVERBAKE. Cool in pan. Cut into squares.
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