The recipe for these fabulous candy-like cookie bars was given to Jill by good friend Marion Schulze, so we have her to thank for those extra pounds!
1 box packages German chocolate cake mix
1 cup chopped walnuts (pecans or your favorite)
3/4 cup melted butter
1 can Eagle sweetened condensed milk
1 cup (6 oz) semi-sweet chocolate chips
14 oz package caramel squares
350 degree oven
Butter and flour 8 or 9” x 13” glass baking dish. (Baker’s secret or Crisco cooking spray with flour works best.)
Mix cake mix, nuts, 3/4 cup melted butter, and 1/2 can sweetened condensed milk. Mixture will be quite stiff. Spread 1/2 mixture into bottom of pan. Bake for 8 minutes.
Unwrap and melt 14 oz of caramels with remaining 1/2 can of sweetened condensed milk.
After removing baked brownie mixture from oven, sprinkle 1 cup chocolate chips. Pour melted caramel over and spoon drop remaining 1/2 of brownie dough on top.
Bake 18 minutes more at 350 degrees. Cook and cut.(I put mine in cupcake liners after cutting them up – they’re pretty messy!)