Caramel-Walnut Brownies

Tracie Foster

1 (14 oz) pkg caramels
2/3 cup evaporated milk, divided
1 (18 oz) pkg caramel flavored cake mix ¾ cup butter, melted
2 tsp vanilla
¾ tsp cinnamon
1 ½ cups walnut halves or pieces

Preheat the oven to 350. Unwrap caramels, and place in a medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat, and set aside. Combine remaining 1/3 cup milk, the dry cake mix, and next three ingredients; stir just until blended. Spread half the dough into a lightly greased 9” square pan. Chill remaining dough. Bake at 350 for ten minutes. Cool in pan on a wire rack 5 minutes. Pour warm caramel mixture over brownie layer in pan, sprinkle with walnuts. Spoon remaining half of dough into equal portions on wax paper. Pat each portion into a 3 “ circle. Place circles over walnuts in pan, overlapping slightly. Bake at 350 for 25 minutes. Cool completely in pan on a wire rack. Cover and chill thoroughly before cutting. Print Recipe